Beware of what your ordering when dining out!
The Pandemic has forced business to make some tough decisions to keep them afloat. Staying in business under these conditions is not only difficult and extremely frustrating, With compliance from city mandates to state requirements to common sense on how not to insult potential customers to protecting staff from unvaccinated individual and diners, its alot to follow.
With supply chain fiasco, lack of personnel harvesting product to transporting produce to wholesalers then to retailers has been a challenging endeavor.
What is a food entrepreneur to do? Customers yearn to go out to eat. Tired of ordering take out is not the same as fine dining. But fine dining establishments providing the best quality ingredients is costing so much more.
What we are seeing now at an unbelievable level is seafood being mislabeled. Red Snapper on the menu might not be truly red snapper but a close cousin and being charged the red snapper price which as every knows, red snapper is endangered, therefore the price is very high.
If you to order a fresh main lobster tail, it might not exactly be a Maine lobster tail and might not be exactly fresh. In actuality it might be frozen and thawed. but your paying the fresh lobster tail price.
In this market at this time, a lot of retail restaurants are buying pre-packaged frozen goods, it's cheaper and for the most part, it taste just as good as fresh. Fresh is now a rare commodity.
With supply interruptions, affecting business and inflation the highest in 40 years, going out to eat at a fine dining place if you can find one is challenging.
So, for now, we might just have to bite the bullet for a little while until everything blows over.
Chef Woo Can