All the menus seem the same.

[MickeyNicki]

Ok so we just secured our Oct trip and now it was time to pick the meals. DH said he wanted to try new places so we sat down and started going through menus.

After about a dozen or so he said to me, they all sound the same...calamari or lobster bisque, caesar salad, chicken dish, salmon dish, NY strip dish, vegetarian dish and a shrimp pasta dish, creme brule for dessert. He is right, most of the restaurants have almost identical menus and nothing jumped right out and grabbed him.

So he noticed that the buffets are a much cheaper way to go then the regular TS places. Now we have done our share of both and never really noticed but now that I have DH planted next to the computer he is starting to pick up on this...for $28 he can try all different types of food and get the salads, soups, desserts and many entrees for much less than a TS place.

So saying that he picked where we are eating at on this next trip, mostly buffets which is ok..he is a huge eater with a skinny body (I could kill him ) and we are winging it on CS for many dinners but that is ok too because of the F&W thing.

Our first night, Boma dinner 5:10, never been and cannot wait to try it

Next day, CP breakfast 8:05, love this place and have been many times. Tried to get into CM but no dice. No other meal plans on this day.

Third day, Boma breakfast 8:30, never been here either...sounds awesome. Le Cellier dinner at 5:20...always delish

Fourth day, Kona breakfast 8am, Tonga Toast here I come. No other meal plans on this day.

Final day, Cape May Breakfast at 10 am...the fruit here is the best.

So it sounds like alot of food but then again, it really doesnt...or am I just kidding myself??

 

[corgi_monster]

Maybe the restaurants have similar menus because it's much cheaper to buy in bulk. I imagine there is one central purchasing office rather than each restaurant having it's own. Hey, if it's cheaper to order 1,000 pounds of the 5 or 6 ingredients it takes to make creme brulee, then why not make all the restaurants serve creme brulee. It's much more cost effective than ordering smaller quantities of a long list of ingredients.

Your ADR's sound great - got room for 2 more for dinner at Le Cellier

 

[westcliffemom]

I noticed alot of the resort menu's are the same. We used to make an effort to try different ones, til we noticed this last trip. They may have 1-2 specialty type choice, then the rest is the same!

 

[betterlatethannever]

Thee have been a lot of discussions on the board on why the menus are the same.

Regardless of why, it has affected our trips to WDW. Before the change, were would go to a TS restaurant many times to try all the different things on the menu. Now, there is no need to go more than once (if at all).

The change occured about the time we were elegible to get the DDE card (AP holders). We got it the first year but didn't renew.

Ed

 

[TheRustyScupper]

Due to changes, we regularly eat at ONLY five TS eateries.
. . . Bistro de Paris (Epcot, France)
. . . California Grill (Contemporary Resort)
. . . Victoria and Albert's (Grand Floridian Resort)
. . . Artist Point (Wilderness Lodge Resort)
. . . Jiko's (Animal Kingdom Lodge)


EDIT: We are not food snobs, but we do DEMAND value and quality and uniqueness for our food dollar. The menus are getting too similar and the uniqueness we found at WDW in the past is waining. We don't go to a table service eateries to "chow down". That is also why we don't do DDP, just DDE.