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My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
Failed 1,625 Times in 307 Posts
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Question for the pros:
1. Reservations.
2. Seats are almost full.
3. Some places no longer have an a la carte, but only offer the set menu.
In theory, these things should mean...
- Predictable numbers, less wastage
- Economies of scale for pushing out similar dishes (more overlap?)
- More slow cooked, braised meals to help push things out easier.
I'm curious if in reality, how much those factors really help?
How many restaurants remove the a la carte?
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