And at 7:42 we 86’d scallops mid-service, pivoted to a ‘chef’s catch’ that was really halibut in disguise, and the expo sold it like a TED Talk while I re-costed in the POS. What’s your slickest last-minute menu pivot that improved food cost when a 12-top landed and the tilt skillet tripped a breaker?
But we keep a pre-costed ‘market catch’ in the POS — three price tiers, standard sides — and a hard 6 oz portion lock, so when scallops vanish we swap to halibut like changing jerseys mid-game while cost stays sane (as long as FOH sticks to the script). Do you enforce the 6 oz rule or let the ‘TED Talk’ add-ons creep in?