In yet another boring article about how increasing food prices are challenging restaurants, the Washington Post has the following gem:
"At Equinox, a D.C. fine-dining restaurant where business is down around 5 percent, one strategy is to get as much out of a chicken as possible. That means that in addition to using the breast meat for a light chicken salad, the legs feed staff and the bones help create chicken stock."
And what were the people at Equinox doing before? Throwing chicken carcasses and legs to the dogs? Cutting the filet off a porterhouse and getting rid of the rest? In all seriousness, does any restaurant not do the things above, even in good times?
6/16/2008
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2 comments:
They said, "the legs feed staff"
You sarcastically asked if previously they were "Throwing chicken... legs to the dogs"
I am guessing that's about what the article's author thinks they're doing now ;-)
I have to say that all places I have worked for, we have always taken food cost very seriously and nothing was ever wasted. And if the exec chef ever found hlf a carrot in the garbage bin, he would look and look until he found who threw that carrot away. And I believe that's how it should be. At restaurants, at home... throwing food away gives me the worst guilt trip ever.
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