Trend-Follower or Trend-Setter?

153
14
Joined Jan 31, 2011
When writing your menu or specials, do you follow trends or are you a rebel and do just the opposite of what's trendy?
 
5,516
183
Joined Apr 3, 2010
I try to write my menue based on past experience and documentation of what types of items I sold and when. I listen to my customers.
 
246
23
Joined Jan 21, 2011
Follow customer demand but always maintain a couple unique items/branding - and, in my case, never offer or comply with a request to put fried calamari on a menu option, but I will do alternate options like stuffed squid or mixed with onion rings. A Chef-Owner, however, has to look at what makes a profit and pays the bills.
 
2,588
463
Joined Jan 4, 2011
Did I miss the memo? Why not, what's wrong w/ fried calamari? I'm just curious. TIA.
 
246
23
Joined Jan 21, 2011
Posted by IceMan  
Did I miss the memo? Why not, what's wrong w/ fried calamari? I'm just curious. TIA.
Personal choice - Fried is the default cooking method when people either don't know how to cook something, or don't want to know what it is they're eating.

And I think it is classless to load a mnu up with fried calamari, fried chicken wings, fried mushrooms, fried potato skins, fried poppers.... OMG Classless.
 
5,516
183
Joined Apr 3, 2010
Trooper

I really think it depends n type of place you have. For a sports bar type place fried is the word, for others maybe not . Each menu item has its place.
 
1,447
47
Joined Apr 3, 2008
I don't own a restaurant so I do what the boss tells me/img/vbsmilies/smilies/biggrin.gif That being said, when asked what I thought I have advised for or against some things. for example in my last place we had a bar we did do some wings and hand breaded calamari and home cut fries...but I advised against pre-made jalapeno poppers and deep fried candy bars cause I felt that they were a bit tacky for a Gastro Pub.
 
246
23
Joined Jan 21, 2011
Yah, i know. It's just sad to see everyting fried, par-boiled/cooked and/or nuked.

The same arguement for all of our cool japanese swords we blow money on. How many chef-owners care about uniformity in a strained/clarified reduction, salad or even mixed ingredients?>

    Stick the crap in a grinder, shredder, mandoline, slicer or food processor, and move on to the next friggen task. Stop 'effing- around with your damn knife skills and get prep done!

The difference between having your station ready and staying out of the weeds on a Friday night in a high-volume kitchen vs. A smaller amount of highly-detailed prep in a fine-dine were everything is complicated and perfect.

For me - I cook for private persons and parties. I have extreme control over what I will offer and what I won't. I won't serve crap. : )  
Trooper

I really think it depends n type of place you have. For a sports bar type place fried is the word, for others maybe not . Each menu item has its place.
 
2,171
90
Joined Jul 30, 2007
trooper,

 fried calamari, done right, with the right sauce can be a thing of greatness...such simple fare...somehow, i really don't even consider it deep fried...its in the fryer for such a short time...just to crisp the outside...gotta tell you, that when i had a little italian joint at the ski area, we sold calamari by the ton! by the ton! i disagree about frying being the default cooking method when it comes to calamari...actually, you need to really know what you're doing when you fry it up, or you'll be eating your shoes....as for my trendsetting...since everything is trickled down from somewhere else, i'm sure i follow some sort of diluted trend form, but i try not to.... my customers have come to 'expect the unexpected' from me, and i appreciate that they let me put new spins on things.... ....yeah, i like to shake, rattle and roll...as artists, we need to create...we can't avoid...its something we are destined to do. art is about the human soul...no, its not brain surgery, we're not delivering babies...its art, in its purest, simplest, human form..uh,oh...did i go astray here?

joey
 
2,311
627
Joined Feb 8, 2009
I steal any and all ideas from anyone and put my own twist on it, if their twist is better than mine then I'll use that to. If some one has a good idea, it's in my Cafe ASAP.....Bandit Billy...................
 
246
23
Joined Jan 21, 2011
Oui, Chef - I think my problem with calamari is that it is done badly most of the time. A little cream-steeped, panko breadded, pan-flashed calamari is a big step away from:

"Hey, man - how long have the calamari been in the fryer? Pull them out when you have a chance, we got six all day... "

Love the art comment - Awesome.
 
trooper,

 fried calamari, done right, with the right sauce can be a thing of greatness...such simple fare...somehow, i really don't even consider it deep fried...its in the fryer for such a short time...just to crisp the outside...gotta tell you, that when i had a little italian joint at the ski area, we sold calamari by the ton! by the ton! i disagree about frying being the default cooking method when it comes to calamari...actually, you need to really know what you're doing when you fry it up, or you'll be eating your shoes....as for my trendsetting...since everything is trickled down from somewhere else, i'm sure i follow some sort of diluted trend form, but i try not to.... my customers have come to 'expect the unexpected' from me, and i appreciate that they let me put new spins on things.... ....yeah, i like to shake, rattle and roll...as artists, we need to create...we can't avoid...its something we are destined to do. art is about the human soul...no, its not brain surgery, we're not delivering babies...its art, in its purest, simplest, human form..uh,oh...did i go astray here?

joey
 
Top Bottom