September 2, 2010
David Hayden
Foodies, Servers
buffalo wings, Charles Ferruzza, chicken fingers, Clinton, cool winery, customer service, david kessler, diet, dipping sauce, Dr David Kessler, drink ranch dressing, Facts, FDA, Food, Foodie, hidden valley ranch, history of ranch, i love ranch dressing, jalapeno poppers, kesler, nachos, planet ranch, potato skins, ranch, ranch dressing, Restaurant, Restaurant Customer, Restaurant Guests, salad dressing, Server, Server Blog, Serving, the end of overeating, tipsfortips, twisted oak, twisted oak winery, Waiter, Waiting, waitress
Some people really love their ranch
When Escoffier defined his five mother sauces, he did so based on a proud culinary tradition that dated back to Careme and others. These were flexible sauces that stood the test of time. Fortunately, he could not predict how boring the average consumer would become. In most modern chain restaurants the mother sauces would be redefined as marinara, alfredo, ketchup, gravy, and ranch. It is said that if you stand perfectly still above Escoffier’s gravesite, you can actually feel him spinning.
Of these sauces the newest and most commonly used is ranch dressing. It became America’s favorite salad dressing in 1992. It has since only gained popularity as a dipping sauce and suspected beverage (“the lady at table 24 wants another side of ranch, what is she doing, drinking the stuff?”). Ranch’s rise to the top is a modern day success story. The reason behind it will change the way you look at food.
Read the full story at Foodie Knowledge
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August 13, 2010
David Hayden
Foodies, Managers, Servers
breast, buffalo wild wings, buffalo wings, chicken, chicken wing prices, chicken wings, chicken wings cost, cost vs price, customer service, Facts, Food, Foodie, hooters, hooters girl, hooters wings, hot wings, how to be a better restaurant manager, how to get servers to sell, increase sales, Restaurant, restaurant costs, Restaurant Customer, Restaurant Guests, restaurant prices, restaurant server, Rules for Servers, Server Blog, Service, supply and demand, Tips, tipsfortips, Waiter, Waiting, waitress, wing vs breast
I only chose this picture because I heard she was an economist
Yesterday’s post on extra charges for the various items a guest requests caused me to ponder on a larger scale. It is remarkably common to hear guests say, “I could buy that steak/wine/etc at the store for half that much.” This is the same principle as walking into a car dealership and demanding a price based on the total price of the steel, glass, and plastic contained in the car. In both cases, the price of production goes far beyond the cost of the raw materials. Next week, I will be addressing in detail the difference between the actual cost of an item as simple as a burger and also the actual price of production. When the cost of labor and overhead is factored in, a burger is far less profitable than the average consumer would imagine.
First, it is necessary to establish as a premise that food is a commodity. A meal is comprised of many components each of which has a finite supply. There are only so many acres of wheat or corn being produced. There are also only so much beef, poultry, pork, and seafood being brought to market. This means that supply is more of less the same and therefore demand is what determines the price restaurants pay. The commodity we are all most familiar with is oil. When demand for oil rises worldwide the price rises as well. This is followed shortly by a rise in the price of gasoline. We as consumers understand why this affects gas prices, but rarely do we relate it to restaurants.
Read the full post at The Manager’s Office
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