Is The Such A Resurant That Has

Have you ever had such bad service at a restaurant that you've refused to pay?

nothing i can think of would make me refuse to pay. by service, i am assuming you are thinking of wait staff. the restaurant, itself, made your food, and presumably, you ate it, so why would you stiff the entire operation? i wouldn’t stiff the server, either, and here’s my thinking on that—being a waiter is very. hard. work. is the server new to the job? are they having a really bad day? something else beyond their control? have some empathy and leave tip when you pay your tab. is the server just being a rude, arrogant, jerk? pay your bill and leave a tiny little tip so they don’t think you just forgot, you just are making a comment on their attitude, and then at the time, or later, contact the ownership/management and lodge a complaint. enough of those and the jerk will be out of a job. restaurants run on a pretty small margin and don’t like to lose customers.on the other hand, if you’re planning a dine and dash, you’re the jerk.

How do restaurants have such huge profit margin?

It is more like a “myth” which has circulated everywhere. There are lot of expenses involved especially, Prime Costs (Cost of goods sold and Labour along with benefits, allowances e.t.c)Margins are usually on higher side in beverages, alcohol drinks e.t.c but you need to ensure that food is also liked and remains consistent in terms of taste and quality. Customers usually prefer food and beverages to compliment each other.Amandeep Singh's answer to Why are restaurants termed as bad investments?Majorly, Planning phase-wise and operations with proper systems, processes in place is the key to success in this sensitive sector!

Market Research: What's the difference between a cafe and a restaurant?

Good Place = Good Food = Good MoodI would like to begin by applauding your question. People don’t really give significance to such intricacies in life. It’s good to know that there are a few thinkers who are interested to know the difference between a circle and a square.A café is meant to have light snacks with your favorite beverages in a casual environment whereas, a restaurant offers a full plate meal prepared by distinct professionals sous-chef, chef de partie etc.What is a Café?1. Light snacks such as sandwiches, coffee, tea etc. are majorly served.2. Prices are comparatively less than a restaurant3. Has limited number of employees as buffet or self-service is often the channel of service.What is a Restaurant?1. Offers a formal environment meant to relish heavy meals of different cuisines.2.The cost is on a higher end.3. High-end restaurants have a huge entourage consisting of waiter, waitress and host to show you your assigned seats.People are often confused between a restaurant, a café and a bistro. So, I have also shed some light on the same.What is a Bistro?Incarnation of the Parisian origin, Bistro is a place with modern interior where small meals are served. French home style cooking and slow cooked food are the stereotypical things that are prescribed in its menu.Bistros are mostly connected with bars, hotels and pubs. The pricing in the menu on a lower end.

Why do most restaurants have more items on the menu rather than less?

A lot of restaurateurs operate on the false assumption that a greater variety of offerings gives them a competitive edge. It's totally retarded and probably a major factor in why many restaurants fail. When you have to source ingredients for such a huge variety of menu offerings, you lose out on economy of scale, you waste storage space, and like Ross Boardman said, your cooks will not get enough practice. Customers will be confused and agitated, possibly spend like 20 minutes looking at the menu, which is bad for your business and gives the customer a lower overall satisfaction from the experience. And your dishes may, more often than not, end up being bought parcooked to compensate for the lack of space and time for prep. The menu that you show there, however, is exempt from this rule, because like others have said, they use a small number of ingredients in a wide variety of combinations. Still, however, this tends to just induce confusion and agitation in customers, so it's not as good a strategy as it first seems. It's important to remember that food has a high potential for substitution, which means that as long as you offer a selection that covers the basics (some savory meat based dishes, vegetable based dishes, cold desserts, room temp desserts, soft drinks, warm drinks, starchy carbs) your customer will find something they want to, or think they want to eat. You may go out one night looking for a steak dinner, but you might just settle for lamb chops too.

How can a restaurant have such a bad business plan that it goes out of business less than 3 months after opening? Isn't that business 101?

A lot of restaurants are opened not by business men or women but by chefs or cooks. I’m a pretty good cook myself, and I have had countless people tell me I should open a restaurant.Their mistake is thinking that running a restaurant is all about the food. It isn’t. The cost of food is actually a very small part of running a place. You have rent, labor, taxes, insurance, licenses, advertising, and food costs. Then there is the loan that you have to pay back that you took to buy all that dining room furniture and assemble the kitchen. It’s not unusual for a restaurant to run up a tab of $1M or more just to outfit the place.So you have to have a lot of capital in the bank to pay the monthly bills until your restaurant catches on. It may take several months, perhaps even a year, before it become popular and profitable — if it does.In the meantime, the owner has to deal with employees, accountants, and suppliers on a constant basis. Then he has to constantly advertise or promote the place to bring in customers. He has to make sure he has enough staff to handle the customers that come in, but not too much staff that he are paying them to do nothing. He has to order enough food to cover all the meals he anticipates over the next several days, but not too much that it ends up spoiling.Cooking the actual food is only a small part of the dining experience. There is the service, the ambiance, and the location, all of which are important to diners. Then he has to deal with competition to make sure he is not duplicating what they are doing.IOW, running a restaurant is like any other business — you have focus on keeping expenses low and constantly worry about bringing revenue in, and insuring a profit.Few people are good at juggling all these things, but a successful restauranteur can. If you think all it takes is good food to bring people in, you will fail. Sadly, that’s how many chefs think.

How do Mexican food restaurants have such thin chips?

So, after spending all morning today experimenting I got it figured out. The key is not to use a tortilla press but instead use a rolling pin. You get way more control and can really thin things out.Here’s my steps:Make the doughI used Masa Flour from the grocery store.Press the doughI flattened out a golf ball sized piece of dough by hand in between a ziploc freezer bag with the top and sides cut off (Turns it into a nice, relatively thick flap of plastic to press the dough between. Also makes it easy to peel off the very thin pressed dough). Then I worked the dough with the rolling pin, getting it as flat as possible without showing any bare spots.Remove the flattened dough from the plasticI peeled back the top layer of the ziplock bag, being careful not to tear the thin, delicate dough, leaving the dough still attached to the bottom flap of the plastic bag. Then I flipped it over onto a lightly dusted, with Masa flour, cutting board and peeled off the back side of the plastic, leaving the oh so thinly rolled dough on the cutting board.Cut chip size slicesI then used a pizza cutter to quickly cut chip sized slices in the dough.Fry the slicesUsing a thin spatula, I carefully lifted all the sliced dough pieces and piled them up on my hand. All at once I dumped the pile into the hot oil, stirring them up, waiting about 20 to 30 seconds before pulling them out and placing them onto a plated paper towel.SeasoningAfter drying off for another 30 seconds I dumped them into a large mixing bowl, poured in a teaspoon of fresh lime juice, sprinkled with kosher salt, and tossed the chips around in the bowl , dumping them out into a serving bowl.Then I ate them. Wonderfully light, crispy, and definitely true restaurant style chips.This was a very tedious process. I’m curious on how I can make this all go a lot quicker. I might try a pasta machine to be able to quickly roll out big long thin sheets of Masa dough, but not sure if that’d be thin enough.The key appears to be using a rolling pin, not the tortilla press. That made all the difference in the world.