We can never forget restaurant owners are in the same profession as the tiger tracker in Africa, or the photo safari guide in
If we look at ourselves as just serving food to be able to sustain, we are almost out of business. So with every step we ask the customer to share, their must be comfort, adventure, tantalization and a bit of excitement.
The summer salad post attracted a slew of fresh comments about menu changes and pricing. It seems
Which brings up a great point: What do you do with a top winter entr?e seller when summer comes?
“Early to bed, early to rise, don’t forget to diversify.” Those words, as you probably know are not famous and Ted Turner did not say them. However, diversification is the needed ingredient to make that heavy, sauce laden dish that shouts winter appear like a fresh, summer entr?e perfect for patio dining.
Pan right, enter, Barbecue sauce. In
Tonight’s Special: Blackberry Barbecued Short Ribs served with
Seasonal change signifies menu diversification. And while many owners don’t like to change or fine tune their menus the changing season is a sign that tastes change. This doesn’t call for a complete culinary renovation; however, try using different ingredients and sauces and cooking procedures. Make sure that you also lighten up on your entr?e pairings. Use more salads and quickly saut?ed vegetables. Add and a little excitement to the plate with vegetable sides that the consumer may not use at home.
I have told the Mrs. Pillsbury purple potato story 90 million times as it is a classic in culinary experimentation and education. So I apologize if you have already read it. If not, here goes:
Chez Foley, 1992.
I had a conversation that evening with Executive Chef, David Wetzel and explained what happened. We immediately sent the remaining bag of potatoes to another location to use there.
The following evening Mrs. Pillsbury walked in with three other ladies. When I asked if she would be dining with us her response was simple, “Oh yes, we’ve come to try those purple potatoes.”
Of course she was there for that. I had enticed her to take an adventure. And she did.
And you can do the same by taking your standard winter dish and adding summer to them. Get rid of the heavy brown sauces and pan gravies and use fruited barbecue sauces and coulis. Don’t boil your vegetables to death. Flash saut? them or just quickly drop them in a rapid boil for a moment or two to bring out the color.
And don’t ever forget you’re a culinary guide. Make the adventure worthwhile and they will come back for more.
Enjoy the weekend.