Explore Eat & Enjoy
Restaurant Critic & Food Blogger
First and foremost , you gotta love food if your going into the food business. You have to respect the craft that your going to embark on. It will require hard work and a positive attitude. You must be different from everyone else. It's called LOVE.
When you prepare a meal, its made from scratch, ok it might be a little more expensive but you know what, the customers know good food when they taste it. What's obvious is there is no substitute for the real thing. What I mean, I'd rather pay a little bit more for grass fed beef than the other. Yes, it will be more expensive but meat lovers will know and will be willing to pay, Yes for the money you spend on grass fed beef you can get alot more of the other beef but the taste or texture won't be there. So you have to hid the lack of flavor by adding sauces and artificially tenderize the beef.
The food business now is how can the company increase the bottom line while making food that taste good. We hear alot about standardization, but are they really looking at the customer or are they trying to improve efficiency. Do they really care what we eat or just looking at the dollar sign.
If you ask anyone of a good restaurant, many will point to family owned business that have been around for decades? Why, people know good food when they taste it. They often compare it with their grandmas. Everything is made from scratch, lots of labor is used, they still make a profit, lines out the door, customers with a smile. Do we really feel the same way with corporate run food businesses.
Kind of funny that these same corporate guys have so much money to spend on their businesses, that they invest in improving appearances of the stores. What!
Some of the best eating establishments are holes in the wall.!!! That's a fact Jack.
So the economy is lagging, restaurants raising prices and owners wonder where's the business. If I was a customer, why would I want to pay so and so for an artificial flavored dish that unhealthy, some would but most would say I'll cook something small at home at a fraction of the cost.