alt Hacker NewsAn interesting psychology of restaurant menus is when they use the term ‘house made’ for an item. My assumption then is that all the other items came from the Sysco truck and will be suitably generic.
An interesting psychology of restaurant menus is when they use the term ‘house made’ for an item. My assumption then is that all the other items came from the Sysco truck and will be suitably generic.
It has to be because apparently you need a huge menu several times what you can prepare fresh in order to be a restaurant. Some of the best restaurants I've ever been to had only a few items on the menu.
At the same time, I've seen chefs take over and declare everything will be made in house, such as sauces and gravies, only to to see regular customers fight back and complain bitterly about the changes - they want the canned slop! Some clientele are just chicken nugget people, through and through.