Dine for the Charleston

I run a military dining facility overseas, and would like some ideas to improve the facility. It can be anything; new equipment, new serving techniques, improved menu items, etc.

Why don’t you ask your customers?????

3 Responses

1. bluegoat114 Says:
   October 26th, 2009 at 9:45 pm

   Why don’t you ask your customers?????
   References :

2. tzapexanu'k Says:
   October 26th, 2009 at 10:04 pm

   You don’t provide much information about what kinds of sensory experiences are now the common denominator.
   Food can seem wonderful in any setting if the presentation is composed.

   Care must be given to the shapes and sizes of the ingredients. Those pattern variations can be easily seen and are appreciated. Color changes are also easy to see as are dark light changes. Be selective about how you cut things. Each ingredient is cut differently. If it is white, garnish with dark green or red. If green use purple. With red use yellow. You just need a bit of the alternate color to make visible the color of the food.

   The aroma should be both sweet and savory.

   The flavors are adjusted individually for each course as well as thought of as part of the meal concept. Carefully balance with the flavors of salts, sweets and oils. Sometimes add chilies.

   There should be both cool and warm foods.
   There should be both soft and crunchy foods.

   Perhaps you see that I am suggesting you give careful attention to creating contrasts. People, most of whom are asleep most of the time, will wake up and have fun if you fill their plate with contrasts.

   It is still the same stuff-essentially the same receipt. If you start paying attention so will your clients.
   References :

3. idrinkalone2007 Says:
   October 26th, 2009 at 10:14 pm

   Everything starts and stops with the menu first, service second. If the food is good, and the service is good, then you have some leeway in the other areas (though everything can always be improved). As far as the menu, most restauranteurs make the mistake of having too broad a scope; narrow it down and execute it perfectly. Once that’s done, ensure you cooks and waitstaff are up to snuff, and then you’re well on your way.
   References :

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