LSUfan4444
DIS Veteran
- Joined
- Feb 9, 2005
- Messages
- 7,265
Im looking for 9 people on Sunday Jan 9 or Mon Jan 10What day/time/number of people are you looking for? I will look for you.
Im looking for 9 people on Sunday Jan 9 or Mon Jan 10What day/time/number of people are you looking for? I will look for you.
Good question, and hard to tell. This may be a way to try and increase the revenue per seat and decrease their food cost. I would expect at some time in the future, it will go back to a menu more like they used to have. But, also concerned that may not happen.Are Disney gradually phasing out a la carte menus in favour of fixed price menus?
Are Disney gradually phasing out a la carte menus in favour of fixed price menus?
Good question, and hard to tell. This may be a way to try and increase the revenue per seat and decrease their food cost. I would expect at some time in the future, it will go back to a menu more like they used to have. But, also concerned that may not happen.
It appears so when it's a restaurant which special appeal, like BOG, Space, Cali. I'm not a fan of it, would prefer a minimum charge per person instead. I like the option of fixed price or regular menu at Chef's.
We're on the fence for our trip ... CG, Citrico's or Narcoosee. Seems the menu at Narcoosee appeals the best to all of us. It will certainly be more expansive than CG.
I saw that definitely happen at B0G frequently at dinner.I assume it’s to stop the “booked for a dessert and a drink” brigade.
I would like to know this also???Does the price include non alcoholic drinks?
Yes - my kids ordered cokes and it was included in the price. I'm sure if you ordered some sort of specialty non-alcoholic drink it would be extra though.I would like to know this also???
We just ate there last week (Thanksgiving week) and can confirm there are noticeably fewer cooks/chefs in the kitchen. My husband is a restaurant manager and spends most of our meals out staring at the operations and cooks (super romantic, I know!).The prix fix menu allows for a smaller kitchen staff as well. Less substitutions, controlled menu with few options means less prep work/staff, and likely a smaller line to cook the food.
Havent had it personally but it was shared by the man and DGD the last time we visited. They seems happy chewing away and goodness knows it’s a dramatic dish best served in a restaurant. The average home doesn’t have plates big enough for that rib bone, LOL.
Is there an $80 upcharge on this?Havent had it personally but it was shared by the man and DGD the last time we visited. They seems happy chewing away and goodness knows it’s a dramatic dish best served in a restaurant. The average home doesn’t have plates big enough for that rib bone, LOL.