Quote:
Originally Posted by GBGX2
Running out of high cost items at the end of the day/weekend when you are not going to be open until the following weekend is, in my opinion, great restaurant management.
Some folks on here would read the owner the "Riot Act" for not having fresh seafood. We live in a seasonal area.... running a restaurant is hard enough.... give them a break.
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One would think "MEMORIAL WEEKEND" would be the time to be well stocked/open for business and go above and beyond at all cost. Even if that means throwing out some fresh seafood. Especially at a restaurant that is known for selling the best of the best. This is the weekend that will make the first impression.
So yeah, running out of high (ticket) items at the start of the season, in my opinion, poor restaurant management.
To each their own... First impressions an all that...