Insider Secrets: What Restaurant And Bar Workers Won’t Tell You About How They Cut Costs Behind The Scenes
But, the owners also had two BIG dobermans they kept in the kitchen. If we brought back any plates that had meat or bones, we were to give them to the dogs. How would you like knowing that where your food was being prepared, two dogs were running around, slobering over someone’s leftovers?
Each night after we closed, the owners, a husband and wife, would sit down to a lobster or steak that had been made in that very kitchen. Apparently, they must’ve saved a lot by recycling those rolls!
My family and I have owned a local Italian restaurant for 30 years. I’ve had employees from most of the restaurants in town over the years and I try every new restaurant. Common shady things I’ve heard/seen are using pork instead of veal at other local restaurants (when veal is on the menu as $1 more than chicken something is wrong as it’s 6x more expensive), pouring house wine as premium wine, refilling premium liquor with well (I don’t have a bar/liquor, just beer and wine), the same cheaper beer on tap for multiple selections, using off brand coca-cola products as the real stuff on coke machines (you have to buy a special adapter), using cheese with modified food starch (potato) for pizza/dinners (all the pizza chains use this), using expired products, using butter blend or margarine instead of real butter which is 3x more expensive…
I’ve seen the workers at the chinese buffet dump the old left over food in with the fresh and stir it up good.
I just thought waste not want not.
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