Display Food
I wonder what O'Charleys is thinking with the food up front. After a few minutes it gets cold, gets dull, and begins deteriorating. If the management wouldn't eat it after thirty minutes or so, why do they think it entices guests to order it. If anything, it turns them off to that particular dish. Look at the yummy cold FF with hardened grease on them. Hey, that smelling fish looks good. Um, that stinking broccoli with the hard butter looks good. Now that looks like a good piece of leather, uh steak. By the end of a shift the display food is consumed by bacteria. How does management not see this?
posted by shadow @ 3/06/2006
2 Comments:
it gives kids sonething to put their fingers on...is this real??????????
The drinks and deserts are usually display things like jello (or water and food coloring) for the drink, and hard icing on a form for the desert.
The entree is cooked each shift, and items that look well over time are chosen (steaks over a salad that turns brown).
I don't think it adds anything to a food joint. Just my 2c.
Nforcer
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