I’m sure a restaurateur or chef will explain why this idea is unrealistic, unprofitable, and stupid, but I don’t care.
It’s not.
It’s a great idea. Tremendous, even.
My idea:
Half-entrées.
Allow customers to order two half-entrées.
Want the prime rib and the spaghetti carbonara?
Order one-half of each.
No more, “I want the chicken pot pie, but I’d also love a fish taco.”
Now you can have a little bit of both.
I’d even be willing to pay an extra $5 for this option. Maybe even $10.
It’s worth the price to get a couple of outstanding menu options, especially if you’re on vacation or out of town and unlikely to dine in the restaurant again.
I’d also strongly recommend putting some thought into the plating of these two half-entrées. No one wants two full-size plates placed before them, nor is there room on the table if everyone orders a half-entree (which you know they would if the option was available), so perhaps the restaurant could invest in plates with two clearly defined sections, with an elevated divider between them so the barbecue sauce from my chicken doesn’t mix with my grilled salmon.
This is a fabulous idea.
One of the most challenging parts of dining in a restaurant is making the right menu choice.
Choosing the dinner that will make you happiest and most satisfied.
Avoiding entrée envy.
Often, this comes down to one or two choices, but it doesn’t need to.
No longer do you need to look across the table at your dinner companion and think, “This duck is delicious, but that beef stroganoff looks so good, too. I wish I could’ve ordered both.”
Now you can.
At least if someone is brave and bold enough to pursue this brilliant idea.
