Comment on Lots of times the restaurants won't even have milk
Letstakealook@lemm.ee 5 months agoI’ve worked on both sides of the house for 14 years and I’m in management now. The issue is once you open products, not when they’re sitting there. Sitting there is also an issue, however, as stock that doesn’t move still incurs costs. I work on the institutional side now and we only provide nonalcoholic beverages, but they are either single serve or cheap bulk prep. These are not what people are expecting at a restaurant. Many items in cocktails also have long shelf lives after opening or are cheap/move quickly.
EatATaco@lemm.ee 5 months ago
This is why I think we see variations on actual cocktails so much…you have it, it’s open, so move it.
Letstakealook@lemm.ee 5 months ago
Exactly. It’s like having a breakfast only restaurant. You can make a menu of 50 entrees by combining 8 main ingredients with various cooking methods and spices.
MeThisGuy@feddit.nl 5 months ago
that’s Taco Bell and they’ve been doing it for a long time
Letstakealook@lemm.ee 5 months ago
Lots of diners, too. That’s why they tend to be the restaurants that are around for 67 years, lol.