That 'chef's special' board we all had to write daily? I tossed mine in the dumpster last Thursday.

Three years ago at the bistro in Spokane, the owner made us list a new one every shift, which meant we'd often just rename the salmon. Last week I told my current crew to just cook the best thing they know how with what's fresh, and the plates coming back are cleaner than ever. How do you handle specials without it feeling like a chore?

3 comments

3 Comments

the_thomas2d ago

Special boards keep the kitchen sharp and give customers something new to try. Just letting cooks wing it seems lazy and unprofessional.

paige862d ago

Sounds like a good way to burn out your best cooks.

derekjenkins1d ago

Remember this diner on 5th that did a weekly blue plate special. Chef would just cook whatever he felt like that day. Sometimes it was amazing, sometimes it was a weird mess. Place had a line out the door every Friday. People loved the gamble. Went under after two years because the food costs were insane and the menu made no sense. There's a difference between creative and just being all over the place.