5 ms·
I grew up in a restaurant family, and it's a rough business. Long hours, often seasonal revenue swings, subject to forces outside your control, etc. Sadly, ma
by mattzito 4y ago
I grew up in a restaurant family, and it's a rough business. Long hours, often seasonal revenue swings, subject to forces outside your control, etc. Sadly, many of the things that make your life easier or increase your revenue often decrease the quality of the restaurant. Buying pre-chopped cole slaw saves time and effort, but it's never as good as what you chop yourself. Making your own stock is 10x better than buying stock, but it requires bones and time and labor to make it happen.
This is why the most successful restauranteurs tend to be some combination of perfectionists, savvy marketers, and wealthy. There tends to be a streak of ADHD too, where they thrive on being constantly in motion and moving from problem to problem - certainly I've seen that over and over again in restaurant kitchens and offices.
- Cthulhu_ 4y agoIt's a tradeoff between quality/time spent/money invested and sales volume, isn't it? e.g. do 10x a $100 meal, or 100x a $10 meal.
- wackget 4y agoTBH if I was doing any kind of significant volume the first thing I'd invest in would be a Robot Coupe prep machine: https://youtu.be/2dVAAc1ad5U?t=19 https://youtu.be/2dVAAc1ad5U?t=19 Coleslaw would go from 20 minutes to 2 minutes.
- kinghtown 4y agoyou’re forgetting time for cleanup, assembly, put everything back, move shit out of the way, precut veg into pieces which fit in the machine.. etc etc. Specialized equipment in a kitchen is all about the time trade offs.
- KevinGlass 4y agoRobocoupes are easy to clean and setup and take up little space when not in use. An amateur making coleslaw (or whatever) can process 10x the amount of produce then an average pro chef with a knife and cutting board. Yes, some gadgets are not worth the hassle but there is a reason these are in near every professional kitchen.
- kinghtown 4y agoTotally agree with you as well. I’m just saying that two minutes vs 20 for coleslaw isn’t quite right. A mandolin can process quite a bit, too. I absolutely loath cutting julienne carrots in a kitchen and the robot croupe is great at that for sure. Potatoes, too. But some things wouldn’t save a lot of time really, like slicing cucumbers which would be faster to do with a knife and cutting board.