Page 69 - Hospitality Horizon - February-March 2021
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EDIT NOTE
WE ARE IN THIS trimming them, if we are going to
(collectively) survive.
TOGETHER So this may be something we have to get
CLARE SMYTH used to?
It is, but that in itself leads room for
innovation. We talk about substituting
foods all the time, but usually it’s done
from a standpoint of health.
Now, we could be talking about
How are your diners responding to the swapping in and out with a view to
‘new normal’? economising, or ensuring we have less
What I have detected is a greater level of wastage, and that to a chef should be
understanding that we are in this really exciting.
together. Diners need to support the You may actually find our perception of
restaurant industry because if they can’t, tasty over healthy goes back a little
everyone loses out. towards fatty foods, certainly if it means
food costs less but still ticks the box in
What specifically are the changes in terms of flavour. And the challenge of
behaviour? making salad or vegetables, or a lower
I think across the board there is an grade piece of meat as flavoursome as
acceptance that this ‘race to the bottom’ possible using ‘new’ ingredients should
culture isn’t going to work going forward. be something that excites any chef,
I have spoken about this a few times and professional or amateur.
every time it comes up, it seems more
crucial that we listen and understand.
Primarily it’s about fair pricing,
appreciating the price of a piece of food on
a plate, and actually diners being willing to Diners need to support
pay more for the experience, not less. the restaurant industry
I know that’s easier said than done because if they can’t,
because everyone has less money in their
pockets, but it’s clear the industry needs everyone loses out.
to increase margins rather than keep
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hospitality horizon FEBRUARY-MARCH 2021
