The other day, I’m thinking about the economy, eating out, and the survival of good and sometimes great restaurants. Many a good chef and producer friend of mine rely on the continued success of these venues staying in business.
A # of tricks might be pulled out of the hat about this time. Downgrading the quality of the food purchased, higher prices, smaller portions, live music, rotating art on the walls, cutting staff, coupon specials, etc. You’ve seen the moves, just like I have. The one I cannot tolerate is lower quality – feed me less, but do NOT feed me worse.
Anyway, I thought about other ways to trim costs with really little impact on the whole experience. I arrived at garnish.
Shortly, and I do mean shortly thereafter, I went on an unspoken tirade in my mind about the variety of evils garnish represents… excess, waste and ultimately disrespect. How can you look a producer in the eye and say “yes, I want your great produce on my plate, though I know and you should know 90% of it will end up in the garbage. That’s just it, buyers don’t look the producer in the eye, nor do they typically have a sense of what it really takes to put food on our tables.
Garnish – fine if it’s meant to be eaten, and presented in a way that is accessible, even inviting, to do so. Outside of that, I question the place that has so little relationship with its business. You’re not selling food; you’re supporting farmers, ranchers, fishermen and the environment. Think about that next time you fling a piece of lettuce, a clump of curly parsley on the plate… destined for the garbage. Most growers are less concerned with selling more, if they know it’s going to end up on the floor.
nothing on this plate goes ANYWHERE!
My “can you do this special thing” request at restaurants for the remainder of 2009… “please hold the garnish.” Can you join me in this crusade?
