JimmyV
Por favor manténganse alejado de las puertas.
- Joined
- Jun 4, 2008
It's very easy. You analyze the data in a completely unemotional manner. I don't know what criteria they're using but I would think it could be quantifiable data such as the protein with the highest volume thrown out or the protein least requested or the protein that requires the most time/man-hours to prepare or the protein that has the most complaints or who knows what other quantifiable data may potentially be used. You evaluate your goal in changing the menu and select the items that meet certain criteria for removal. It's the next step, deciding what to add to the menu, that is so much more subjective. That's done by chefs. I don't know if they're given by bean counters narrow or broad parameters for deciding what to add but within those parameters the chefs figure out what to add.
I get all that. But I know enough about the restaurant business to know that there isn't any criteria that I can come up with that equates to pork > chicken. Not from a cost standpoint. Not from a customer preference standpoint. Not from a "protein thrown out" standpoint. The only thing I can come up with is that pork is the meat most closely associated with emu cooking and 'Ohana wants to play up the "luau" feel of the dining experience. That is certainly not a small thing.