Expectaions of the Modern Restaurant Business

I have been reviewing a few places now and I want to be clear in explaining my views and expectations.

Since the mid 90's there has been a massive food knowledge explosion. As TV grew from 13 channels as I remember it to now being 1000's of channels available plus other media through facebook, youtube, websites, TV reality shows and its own Food Network Channel. Society has grown in knowledge of quality and flavor of food and meals, be it from the frugal gourmet  (from the 80'son PBS) to Emeril Live! , to Hell's Kitchen or Diners Drive Ins and Dives to MasterChef to whatever is in between.. we are all being educated on food and it's quality and the expectations we should have. 

The time of generic food is over, we want our burgers to be juicy and flavourful; we want our steaks seared and seasoned to perfection; we want layered flavors that come from subtle simplicity. Why use garlic when you can use roasted garlic? Why use ground beef when you can use kobe beef? We expect more for each bite and morsel you make and we want it to be unique. We can go anywhere and get a burger or a beef dip, what we want is something unique to make us comeback over and over again since no one else makes that beef dip as good as you! I firmly believe that people will pay a higher price for quality if you provide them with exceptional flavor and service. 

Think outside the box. I want to hear people describe your food as "...it's like a (fill in the blank) but on steroids!". I want to see people describe a restaurant as the "best place I have ever been to" when describing their favourite restaurant. No more generic slop on a plate pasta places that call themselves Italian Ristorantes or Mediterranean Restaurants that 95% of it is greek, where is the Libyan food of the Egyptian, Spanish or French cuisine on your menu? 

There is nothing wrong with having a beef dip on your menu, just doing something special with it! I mean come on how hard is it to braise it in red wine first? Or slow roast it with a nice stout? Or serve it with gorgonzola buttered bun? Or Roasted garlic frites? Or have it come with some home made pan jus instead of the powder crap, or better yet a cross between some hunter gravy and pan jus, or more of a traditional flavoured french onion soup type dip? 

Just use some imagination people!

 

I understand that some of the Penticton population may not want so many "fancy flavoured" foods, and I am not going against their wishes but the truth be told there are more people like me who expect more than there are of those who want their plain ham sandwich with a broth soup for less than $10! Be the house of yes and be willing to have those plain or generic possibilities as an option if you carry all the ingredients to do it but push the envelope and the expectations to a different level.

I was chef at a golf course in Kaleden and I had one golf course member who everyday just wanted his plain ham sandwich while 99% of the others loved and appreciated the bold flavours of my Chipotle Chicken Quesadilla, or the home made beef burger made from ground beef and italian sausage to give it a great meaty flavour that was juicy as well. I always told my staff that I will always say yes to any customer that wants something not on the menu as long as I have the ingredients, and the only thing the servers had to explain is that the request may cost a bit as we would price it to something comparable on the menu and that as it is a special request it may take a bit longer to make.

Case in point is my wife went to the Hooded Merganser once and wanted a vegetarian option for a rice bowl they had on the menu, she very politely asked no chicken extra vegetables please and were told "NO", that "it will screw up the kitchen to add 4 pieces of broccoli"... OMG seriously?????

A coat of paint to your establishment won't change or cover up what your menu lacks, take pride in your product and don't try to be like everyone else. Push the expectations, think outside the box, constantly strive to bring something new to the table and don't settle for less than what your potential can be. The results will increased sales, more return guests and a less stagnant menu which regulars and tourists will all enjoy.