There is a saying in almost most businesses that the customer is always right but when is it right to tell them they aren’t actually always right.
Working in a busy restaurant we get a vast array of customers through the door, lucky for us most are in a happy mood (who wouldn’t be with a roller coaster lift and views to die for) but occasionally you get that someone that just can’t be pleased, mostly they are looking for something for free but now and again you get that special that nothing is right.
Foodselfies as they are apparently known (the art of taking pictures of the food you’re about to eat) are almost common place now, a guilty pleasure that I’m pretty sure were all a little guilty of, but is it really a bad thing?
As you may or may not know, it has been quite a talking point in the food press that many a Michelin starred chefs (albeit French ones) are banning customers taking photos of their food through fear of the dish getting cold. That and to stop the diner becoming disconnected from the meal.
Part 2 of my experiences with the Michelin guide and it’s men is equally as surreal as the First Part. It’s starts when I was working as a head chef in a small gastro pub in west London, It was only a small operation doing about 80 covers a night but with a small team and limited budget it was as difficult job as I’ve ever had.
Being a smaller operation it was easier to notice anything out of the ordinary and I’ve always been careful when you notice a table for one being booked, It could be just someone away on business and needing to eat but more likely than not it’s a blogger, journalist or someone from a guide coming to review you.
Do you know where your food comes from?
Now and again we get a letter, email, tweet or some sort of message asking us to take foie gras off the menu, how could we be serving such a cruel product?
I never reply, it’s not worth giving them the satisfaction telling them we only use the best suppliers for all our produce, buying from ethical farms that use hand rearing, free range and organic produce as much as possible. But I do often think do they know foie gras is the least of their problems when it comes to the welfare of animals.
I’d say a good majority of the population actually doesn’t know where or how the chicken, pork or beef they buy in their everyday supermarket comes from or how its even been treated.
Maybe they should ask themselves how can the same product vary in price so much just because it’s free range or organic compared to the value product that’s been massed produced and pumped with flavorings and water.
The video above doesn’t even need to say anything, 6 minutes without a word and it will leave you not only speechless but also thinking where to go shopping next.
Maybe you should think twice about buying that value product or even from that big chain supermarket and visit your local farmers market this weekend.
P.S stop sending us letters about foie gras.
So Valentines is one of those made up holidays where we have to tell our partners that we love them, I hate this made up bullshit, I also feel sorry for all the people that try so hard each year to try and impress that some one special and go out and spend a fortune. You should be showing your love as often as possible to the one you love and not just on Valentines.
All successful restaurant’s pay gratitude towards their customers but none so more than the regular.
This is the customer that you need to look after most, as once your time in the spotlight has come and gone and the new restaurant down the road opens up then it’s your repeat customers that keep you driving.
Now there are a few different types of regular’s