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High end restaurants aren't skimping on ingredients to survive on razor thin margins in a cut-throat value-driven market segment.
by inimino 7y ago
High end restaurants aren't skimping on ingredients to survive on razor thin margins in a cut-throat value-driven market segment.
- rayiner 7y agoWhat difference does that make?
- deleted 7y ago[deleted]
- inimino 7y agoThe outcome is going to be different if a chef uses an unusual ingredient to create an experience, vs a chain using that same ingredient to cut costs, because they have different incentives. The chain has an incentive to buy from the cheapest source, and using more of a filler ingredient can help them cut costs. These factors aren't relevant for a high-end restaurant where the cost of ingredients is less significant to the bottom line.
- JamesBarney 7y agoI'm pretty certain the quality control for taco bell meat sourcing is leaps and bounds better than most boutique restaurants.
- inimino 7y agoLeaps and bounds better, or just a much more complicated process? Because I'd put a butcher that I know and trust, and my own judgement in food preparation, ahead of any fast food supply chain process, and the same goes for any well-regarded restaurant with a basically competent chef. So... do they have a way crazier quality control process? Absolutely. Will the result be better food safety than the Michelin-starred place down the street? Not a chance.