Most small restaurants chefs are lazy, amirite?

A lot of hamburger places try to innovate too, and it can be pretty hot or miss.

by Anonymous 4 days ago

I do enjoy the burger of the day sign on Bob's Burgers.

by Lazy-Border 4 days ago

I'm from London. There is a small Lebanese spot that sells one thing. The place doesn't even have all of the letters left in the name out front. And I can't begin to tell you how popular they are. Why? Because they sell one thing and they've perfected it. Sure you can customise it but that's the main seller. It's truly a hidden gem

by Anonymous 4 days ago

Exactly. I go to it because I know what I'm getting.

by Anonymous 4 days ago

Also, small restaurants don't typically have cooks with formal culinary training. They are paid to cook what's on the menu according to pre-established recipes, not develop it into some culinary marvel.

by Turbulent-Plum 4 days ago

I go to a breakfast place all the time called Eggs and it does exactly what it says on the tin.

by Anonymous 4 days ago

Deadass. Is OP trying to "push the boundaries" of their job in Accounts Payable or whatever?

by Anonymous 4 days ago

People do. I work in a grocery store after the startup I was at ran out of money, and I take my job seriously. Granted, that's not always easy, and I don't begrudge those that consider a crap job just what it is and do the bare minimum, but you are allowed to do your best, even in accounts payable.

by Anonymous 4 days ago

Are you trying to push the boundaries of stocking shelves by deciding to stock items in places outside where the management has told you to put them?

by Anonymous 4 days ago

You think the local restaurant chef trying to make it is lazier than the chain restaurant? You must be slow

by Anonymous 4 days ago

I've eaten at small restaurants where the food is very good, and I've eaten at small restaurants where the food is very bad. But I've also done the same at bigger restaurants. I just learn which ones not to go back to. If they don't want to improve their offerings they most likely die out. If they don't die out, then more than enough people are ok with the food. Yes, some people are passionate about their cooking, but to many it is just a job just like any other field

by Anonymous 4 days ago

If they have a customer base, it's a matter of "if it ain't broke, don't fix it." If they don't, they close.

by Anonymous 4 days ago

There's nothing more infuriating then your favorite once a week restaurant just removing or changing the thing that you get. I have totally boycotted after this

by Tanya08 4 days ago

If most small restaurant chefs are lazy, then it should be easy to open a restaurant and be successful. So, when are you opening your restaurant, and can I come by to criticize your food?

by Anonymous 4 days ago

Old people that go to the same place want no changes ever

by Tanya08 4 days ago

This is what happens when desperation forces locations to overwork their chefs to the point of burnout and drug use. Reliability is a characteristic very valuable, but easy to mismanage.

by Anonymous 4 days ago

Sometimes that's the best quality they can muster at the price. If the food is cheap then the quality will be lacking.

by Bbogan 4 days ago

Only chefs who own their own restaurants have the freedom to innovate. And many customers go to a restaurant for a certain dish, and don't want surprises.

by Agile-Sandwich 4 days ago

If you ever see those reality shows like Bar Rescue or Kitchen Nightmares there's a recurring theme where the owner and chef are at odds with each other. I imagine that's the case when you have bland or soggy food.

by VacationImpossible 4 days ago

"Mediocre" appeals to most people

by Anonymous 4 days ago

I consider restaurants that serve bland food to employ "a cook", not "a chef." My partner is a Cordon-Bleu-trained chef. With chef knowledge, there's no reason for even public food to be bland or poorly prepared.

by Leatha89 4 days ago

How much time do you have in the Industry?

by Anonymous 4 days ago

Exactly. Zero.

by Anonymous 4 days ago

I think the mediocre food/service is best. It's always the same. No expectations too high only to be let down with a server in a bad mood. It's always the same every time. I know exactly what to expect!

by Anonymous 4 days ago

Most small restaurants are just warming up crap they order from a distributor and are no different than McDonald's or Chili's. The sad truth. Its not the 'chef' thats lazy; its the owner. The few that actually make food from scratch are rare gems that should be treasured.

by Anonymous 4 days ago