hertamaniac
DIS Veteran
- Joined
- Feb 9, 2017
The up side is - they all seemed to be very confident the new chef will listen and try different things, as far as the bean counters will let her.
I admit that in the hamstrung aspect, I really didn't give enough weight to this when eating at many restaurants.
A takeaway from this episode, for me, was the chef is essentially given a BOM (bill of materials), profit margins, etc. It does make me think if there are constant negotiations between the chef(s) and those bean counters. And to that end, how much latitude is a "new" chef given on menu choices.