Any GOOD restaraunts with huge menus?
Just a question of curiosity really. Other than cafeteria style or Denny's I have never seen a big menu with decent results. It's not something I'm looking for for any particular reason but I'm interested to know. Chain Restaraunts tied to a corporate directive often have big menus too. It is slow season where I am and the place I cook at insists on keeping the full menu. Big amounts of food spoilage and waste on stuff that doesn't sell often. Lot's of items kept past optimal fresh dates cause they cant justify making them everyday. Everything frozen. God, it sucks.
To further comment on your Q, most Chinese restaurants offer large (ie: > 100 items) menus. Most of them, or at least the ones I go to, make it work and work well.
Just pop in to say, Wonton Noodle House (Broadway/Quebec) or their sibling Wonton Noodle King (Kingsway/Joyce) and you'll see what I mean. I'm not saying every single item on their menu is perfect (not that I've eaten all anyway), but my point is that the typical ethnic restaurants tend to offer larger menus and varieties and somehow not compromise consumers' (my) perception of freshness and quality.
I think LR makes a valid point - and perhaps (tho i have never worked in that restaurant cuisine) it is beause many of the same ingredients are flexible? (question)
our experience - because we like to order many vegetables - is that there are veg and variations ....
I do not mean to offend or otherwise - it is simply what I have observed in the SE Asian part of our family - and frankly the UK aspect of our family can do potatoes in X number of variations - which surely speaks to the terroir~ I joke when I say that.
I can see that Cdn "pub" food would have endless menus too - likely because some are ordering lots of frozen stuff.
it would be interesting to do a paper (report) if I were in school again about menu item numbers at say - Wendys - AW - local pub - BC Ferries - Whitespot - Earls/Cactus/Milestones/Keg/downtown higher-end hotel - vs food truck?
i know my personal kitchen repetoire = about 10 fav items - salmon (wild) - fruit stand - eggs from a neighbor farm - plus some back-up cheater meals! and a bit of condimentia (aka way too many half-used jars in the fridge) etc.
it is somewhat scary to go to a place to buy food when they have endless pages - to us as consumers it means that nothing will be very good. I hope you can take this experience and move fwd with it - it seems like you're asking a very valid question.
"It is slow season where I am and the place I cook at insists on keeping the full menu. Big amounts of food spoilage and waste on stuff that doesn't sell often. Lot's of items kept past optimal fresh dates cause they cant justify making them everyday. Everything frozen."
Um ...... you need to tell us where you work so we don't go there.
Have you seen the menu at Anton's? They make it work. Of course when you basically only do pasta.. but there menu is still huge and omg I want to catch the ferry just to go there. The pesto with chicken and mushrooms but get fettuccine instead of fusilli.....omg mouth watering..
I think the world needs a big reality check. We are trying to produce to much food and wasting it and are killing our soils and oceans in the process. Do we really need 50 kinds of bbq sauce. (and i love bbq sauce but really) The thought of the vegas buffets...i can't even imagine the waste