Choosing a restaurant is not always an easy task. With so many options available, the consumer may feel confused and undecided. The variety is often seen as an advantage, but it will not always be that simple.
According to Reader’s Digest, chef Ryan Ososky has made a clear warning about this kind of practices: too long menus are a sign that something may not be well. The professional stresses that when a letter has dozens of dishes of different culinary traditions, for example Chinese, Indian and Italian, is a sign that the restaurant may not master any of these kitchens.
Lack of specialization and quality control
According to the same source, excessive variety may indicate a lack of specialization. A restaurant that tries to cover multiple kitchens around the world may not have enough team or training to ensure the correct execution of all dishes. This attempt to please all tastes can compromise the quality of what comes to the table.
Also according to Reader’s Digest, chef Ososky says long menus make it difficult to control quality. When there are too many recipes, it is more difficult to ensure that all dishes are prepared with the same care and rigor. This dispersion can lead to errors in making and less satisfactory customer experience.
Freshness of the ingredients can be affected
Another point mentioned by the chef is the freshness of the ingredients. Restaurants with too vast menus may face difficulties in ensuring proper rotation of products. This means that some foods may be stored for longer periods, which may compromise their quality and safety.
When there are a lot of dishes and few customers chose them, certain ingredients remain on stock for longer. This scenario is especially problematic in fresh products such as fish, seafood and vegetables.
Challenges in logistics and preparation
Reader’s Digest also states that managing an extensive menu requires greater logistics capacity. Several preparation zones, appropriate equipment and a team with various skills are required. Otherwise, the restaurant may eventually resort to pre-prepared or frozen foods to be able to maintain the service.
We recommend:
Short menus as a quality sign
According to the same source, short menus are generally more reliable. By limiting the offer, restaurants can focus on the quality of each dish, ensuring better preparation, fresh ingredients and greater consistency in flavor. This approach reflects more careful management and greater commitment to gastronomic experience.
Many of the best restaurants opt for simple and focused cards. Instead of dozens of dishes, they have a reduced selection that changes frequently, adapting to the products of the time and the availability of the market.
This practice allows faster rotation of ingredients, ensuring that the foods used are fresh. In addition, it contributes to less food waste and greater business sustainability.
What you should observe when choosing a restaurant
When choosing a restaurant, it is advisable to observe the menu structure. A letter too long may be an indicator that the establishment is more concerned with the amount than quality. Well organized menus, with clear descriptions and focus on a specific kitchen, tend to show greater professionalism.
Menus with many dishes of different culinary origins should raise questions. It is unlikely that a restaurant can make good Italian, Thai and Mexican food with the same level of quality, especially if you don’t have a specialized team.
A short menu is easier to update and adapt. This allows the restaurant to innovate, respond to customer tastes and incorporate fresh ingredients more agilely. It is a sign that the business is aware of the good practices and the quality of service provided.
As chef Ryan Ososky Ao says, less is more when it comes to Menus. A more limited choice can be, after all, a good indication of what you will find on the plate.
Also read:
