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Probably because I asked him a question. SO I would expect some degree od "schooling" ?Quote:
Originally Posted by Drewbacca
His answer was "differentiation with an focus on a higher end target market" when I asked him why he wasn't "benchmarking" his price.
So he was schooling you because you know business terms but not principles? Got it.
It's actually not that weird of a question, and it's something we need to address as a restaurant.
People aren't used to the food we're going to be putting out. Especially at the price point we're in. We could easily charge 1/3 more for every dish on the menu, but it'd price out the exact people we're trying to appeal to. One of the mantras of the restaurant is bring modern fine dining to The People. It's also a matter of taking something most people here consider a garbage fish and elevating/showcasing it. We're giving you the technique/skill involved for free. Just by powdering the olive oil with 10 cents of maltodextrin I could charge $3 more. Cooking the fish sous vide? Tack on another $3. Plate that bitch up real nice like? $3 again. I'm charging you for ingredients and concern. We really do care where the fish came from and how it was raised. We're also going to make sure it's exactly right when it comes out. There's a slight creativity tax on our stuff, but I think it's beyond fair.
Another example is that sweet potato. It's not just a baked sweet potato loaded up with stuff. It's sweet potato cut into the shape of diver scallops, cooked sous vide, then scored and seared. It looks like an orange scallop and has a similar texture. The cabbage is braised in red wine until tender. The bacon is actually perfectly flat - not wrinkled and wavy like regular bacon (it's a neat trick), and shards of it stick up on an angle out of the sweet potato on the plate. The sherry caramel is turbinado sugar and sherry vinegar with chopped pistachio. Again, all of the ingredients are sourced locally when possible and of good quality/provenance when not.
I'll actually type up how to make that dish in the microwave for Sats later. I had to wake up all early and I'm taking a nap.
I could go get a $15 piece of chicken in a restauraunt but since the Chicken Box down at the corner is $4.99 I think I'll be stupid about it. Cool?
You don't know if the $5 chicken is better. It can be.
Less chance of being shot at in the restaurant.
Those words ring closer to home than you even know.
Looks good, especially the ramen.
You might be able to create a veggie burger using a big portabella mushroom head. I had a sandwich like that a few weeks ago, and it was really good!
Why would anyone eat at any restaurant other than McDonald's?
And why would anyone eat anything but the dollar menu there?
I thought of the headline for your first review
The Owl: Hoo! Would Ever Want to Eat There?