Concept of the Restaurant Sample Clauses

Concept of the Restaurant. The concept of a restaurant emerged as another theme related to where from and what a chef orders. Two participants that work at restaurants with specific concepts emphasized that their menu needs to follow the cuisine of the restaurant. A concept of a restaurant is the overall idea or theme that define the restaurant. Customers who eat at restaurants expect food from that cuisine to be offered. Participants expressed that to respect the concept and cuisine of their restaurant they need to include specific dishes and options on their menu; this feature sometimes constrains them from procuring food locally. For example, Participant V is the executive chef at a Basque tapas restaurant and diners expect Spanish foods to be on the menu. As a chef, s/he needs to be sure that the guest is pleased. Participant V illustrated this type of scenario, “When you talk to someone like … or a … (names left anonymous), they're going to say they can literally buy a lot of stuff from the farms, because certain things on their menu can be focused just around that. Whereas mine have to be integrated into a specific culture. So, I can't just be like, "I'm just going to use cheese from this farmer only, because..." an American cheese, and people are like, "Why the fuck do you have an American cheese on, where you're a Spanish or 51 Participant II, interview by Xxxxxx Xxxx, January 28 2020, interview 7. Basque restaurant?" You have to balance both.”52 Participant V feels a sense of obligation to serve foods that are part of the traditional Basque cuisine. In comparison, other participants discussed ways they try to not limit themselves to a particular cuisine in order to be able to source local food. Participant VI who owns a Provencal French restaurant, articulated: “Look, what we tried to do is take the cuisine of Provence as a jumping off point and look at it through the prism of what we have available here. So, for a dish like a bouillabaisse, which is traditionally made with a bunch of Mediterranean fish, we're not going to fly fish in from the Mediterranean, we're going to find fish that are here, and then make like the soul of the bouillabaisse but with local Georgia shrimp and Sapelo Island clams, and stuff like that. This outlook allows him to not feel restricted to serving certain dishes and be able to source produce more locally.”53 By opening and managing the restaurant with the mindset that he is going to alter the traditional Provencal French cuisine, Participant ...
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Related to Concept of the Restaurant

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