We have two regulars at the bar.

Super nice. They take good care of the bartenders.

But.

They are full of suggestions as to what we should serve.

Two weeks ago, one of them pulls me aside to tell me we need to serve mac and cheese with Gouda.

Hmmm. Okay???

Tonight he pulls me aside to tell me he doesn’t like one of our new additions to the menu. Actually, it’s a reworking of an old item, which makes it easier to prepare.

Which brings me to my lesson of the night.

Chef’s don’t just write recipes. Throw the item on the menu and make a million dollars.

There are tons of reasons something is on the menu or removed from the menu.

Chefs like a one pan pick up. It means the dish can be made in one pan. If the recipe calls for items from three different stations it will be offered in off season, not in busy season.

We just put potato salad back on the menu. Why? Because it means the guy working our grill no longer has to roast potatoes to order. Potato salad is scoop and go.

We also make sure that the dishes are spread evenly among the different stations. Sauté. Grill. Salad. Ovens. Fry. If too many popular items come from one station it buries the cook and things back up.

So we often pull things from the off season menu to help spread the wealth.

We also lose items based on cost. If the cost of avocados go up, we might remove a salad. If lobster goes up we might increase the price or change the item.

It’s all about streamlining the amount of work it takes to execute the dish to the standards you expect.

The chef changed a dish. But our regular sent it back. And called me over to complain.

And I listened. Said I’d pass along their thoughts.

Knowing.

The recipe was changed to make everyone’s life easier.

It won’t go back till October.

PS. Any time a restaurant can scoop and go they will. Rice, mashed potatoes, Cole slaw, potato salad, corn, etc.

The more you know.