Thread: "Fat acceptance"

Originally Posted by Xavsnipe

I think, in the restaurant business, your products should be equal in quality. If you´re going to serve high quality, gourmet food, you should have high quality, gourmet tea and high quality coffee and high quality liquor. If someone is willing to pay $60 for an entree, they will most probably want to accompany their food with high quality beverages (wine for example).

The same goes for liquors. If you are going to market yourself as "high end" and have high end food...then you should have high end liquor. Sure, your inventory costs will be higher, but there will be a demand for that higher quality beverage.

It is horrible to go to a restaurant that has a splendid, fresh seafood menu but they don´t have an outstanding wine list to pair it with.

To me, that´s a crappy restaurant. There´s no other way to see it.

I completely agree with you.

More and more I think I have less and less of an idea of what "high end" means. I think there's a difference between actual quality (good food and drink) and bullshit quality (brand names and marketing), but it's pretty clear that a lot of customers don't.

But you can't always pick your customers. If your business is in a large city, you can try and choose your segment. If your business is in a place where people are interested in new experiences, you can try and elevate their tastes. But most places aren't like that, and in those places you have to give customers what they want and charge what they're willing to pay.

As a customer myself, I've become picky about where I'll go.

But as someone who has also worked on the other side: when 75% of your customers want tea, and 100% of those are perfectly happy with cheap tea and will bitch if you charge even 5 cents more than the other places in town or take 8 minutes to brew it correctly, then the choice is clear.

I know you're in the biz, Xav. If you have the opportunity and customer base to offer a menu that satisfies both your good taste and your business needs then I applaud the effort.

Cheers,


AetheLove

I agree with you too Ae.

I just worry about the restaurant as a brand itself. I wouldn´t want my restaurant to be known as the place where there´s "good quality food but shitty wines." There´s a ton of Cali, Chilean and European wines that cost 10-20 bucks a pop and are really really really good. So yea, price doesn´t always reflect quality when it comes to wine. And then in liquors, I don´t think you should go overboard and have the MOST expensive spirits in stock, but you SHOULD have a decent variety of high quality whiskeys, vodkas, gins and rums.

I totally get what you´re saying though, and one of the most important things in the biz is inventory control, as you surely know.

Originally Posted by Guyver

People agreeing with someone about food quality, who ingests livestock semen. *mind blown*

that sentence makes no sense