Tuesday 17 May 2011 3.06pm
what do you think about restaurants doing take away food to maximize thier revenues. It is a common style that I have seen mostly in this country (maybe USA?) and it puzzles me a lot for a reason:
Most restaurants after they start doing take away face a shortage in the kitchen capacity and all at once they become unable to serve properly the customers who paid for eating at their table. The staff get overwhelmed and stressed, and often the whole eating out experience end up in a disaster. (Feng Sushi
at BM I believe is the Icon of this style, the staff there seems like they are going for a kill everytime; but so many others do that)..
Some people often complain that the take away food does not reach their home quick enough or is cold...and so on...
We are in the middle of the fork sometimes we are customers at home sometimes we are customers in the restaurants..
Do you think we should make a difference by trying to cook at home more often or order from those who do only take away? Like LUPA, or similar places? Unless this places adjust their kitchen and staff accordingly?