there’s a thai takeout place that’s walkable to me that has the absolute best deal in town. just incredible food with fresh veg in exciting curries. tiny menu, but rotates. all under $13. it’s a two person operation in a tiny place doing constant business through a door window. it’s everybody’s favorite. go there enough and you see everybody, eventually.
even among the places that aren’t trying to fleece their customers by overcharging for cheap slop, too many joints try to be everything to everyone and end up with crazy overhead from infrastructure needed to support the complexity. it’s like everywhere got the walmart brain worm and wants to be the one-stop-shop for whatever customer experience. like what kind of pervert goes to burger king for a milk shake, or starbucks for a brownie and a CD? those people are not a demographic to cater to, they are a pathology to be avoided. just do the thing that people think of when they think of your place, and do it with total focus. don’t try to be The Cheesecake Factory with the 26 page menu, that place is an affront to god.
more places should just do a tiny menu, dovetail as much of the prep as possible, and work on perfecting the processes. people will become adventurous if everything you make is badass.
there’s a thai takeout place that’s walkable to me that has the absolute best deal in town. just incredible food with fresh veg in exciting curries. tiny menu, but rotates. all under $13. it’s a two person operation in a tiny place doing constant business through a door window. it’s everybody’s favorite. go there enough and you see everybody, eventually.
even among the places that aren’t trying to fleece their customers by overcharging for cheap slop, too many joints try to be everything to everyone and end up with crazy overhead from infrastructure needed to support the complexity. it’s like everywhere got the walmart brain worm and wants to be the one-stop-shop for whatever customer experience. like what kind of pervert goes to burger king for a milk shake, or starbucks for a brownie and a CD? those people are not a demographic to cater to, they are a pathology to be avoided. just do the thing that people think of when they think of your place, and do it with total focus. don’t try to be The Cheesecake Factory with the 26 page menu, that place is an affront to god.
more places should just do a tiny menu, dovetail as much of the prep as possible, and work on perfecting the processes. people will become adventurous if everything you make is badass.
Avoid places with big menus like the plague. There is no way it can all possibly be fresh and skillfully prepared.