I'm at a new job and I've noticed that this place runs their kitchen very differently then other places I've worked. Many of their decisions don't look logical to me. But I'm certain they do things for a reason....I'm just curious why they take the path they do and how that works. Is it sound? Have any of you ran a kitchen this way and how does it play out over time? How the kitchen runs differently: They buy in all their meats cleaned and portioned. They buy in all of their h.d's. They do alot of weddings and banquets and not alot of ala carte. Two nights aweek they do dinner buffet style. One of those nights it's is Italian and they only charge 8.95 pp including dessert. They put spending minimums on their banquets and force the people to add on to bring up their profits. But the items they force them to add on are all bought in products, like mini pastrys or h.d's. They don't make any stock, they buy in bases. They keep their staff hours VERY low. The staff they have is a well seasoned crew but no one has to make anything that's not extremely basic. Yet it doesn't look like they are making any money here. Average ala carte dinner entree is 40.00+ not including salad or dessert. Which is probably what's keeping their ala carte business slow?? Can you explain to me the advantages of running a kitchen like this as far as profitablity? I understand low labor and buying in a consistant product....but it still doesn't make good sense to me...... because the profit has to be smaller based on much higher costs of buying in premade items??? NO? What's the deal?