Jesikka Posted October 22, 2022 Share Posted October 22, 2022 2 hours ago, Sneakeater said: Not to be argumentative, but just to have what to me is an interesting discussion, I don't think that's right. Sure, the ingredient costs of offal dishes are lower. But in conservative New York, you can't make money serving that stuff, no matter how low the ingredient cost (unless the margin is so high you only have to serve one or two a day to make your nut). Not only don't most people want offal, but it actively drives them away when they see it on the menu (or God forbid somebody else's table). (I will repeat that all my fuddy-duddy friends on the fuddy-duddy UWS refused to go to White Gold Butcher because so much of what it served was what they derisively called "Mystery Meat". You can see why it couldn't stay open in that neighborhood.) So I think that post-Pandemic, menus have gotten much more boring so as to attract (or at least not repel) as many customers as possible. With cheaper versions of boring raw materials -- say cheaper chickens or less fine standard beef cuts --to get the margins up. (And of course plenty of vegetable dishes.) But not with low-cost variety meats. I don’t think Frenchette is holding back on offal dishes to pull in more customers. And why wouldn’t the cost be covered if you sell 1 or 2? Offal is super cheap, even now. It’s like a bean dish. I don’t remember what Frenchette was charging for the tripe but if it has a 3 in front of it, how could it not pay for a restaurant’s worth? I agree with you in most restaurants in NY right now they’re playing it safe for stability, but I don’t really think Frenchette’s dynamic was / is the same. Quote Link to post Share on other sites
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.