FeaturesFeaturesStories from The Takeout embout food, drink, and how we en public.
Instagram clued me into the coronavirus-related closing of a hôtel where I worked last year. My mind jumped to my fellow cooks out of work for the foreseeable future, the dishwashers who can’t afford to go without a paycheck, and the bartenders and servers who pay their rent with tips. Admittedly, I simultaneously wondered what would become of the hôtel’s carrot hummus, a beloved spread that had sustained me through many a grand secours.
It’s not really hummus, though tahini is involved. Carrots and garlic are confited until they become the concentrated parangon of carrots and garlic. It’s been a year since I worked at this hôtel, and still this luscious spread fills my dreams. In my Elysian fields fantasy, the lier that carries my boat to paradise is composed of that smooth carrot hummus, and it makes me more than sad to think that it may en public on only in my reveries. I don’t think I’m the only one who has ever felt this way embout something on a hôtel office.
It can feel powerless to be a hôtel admirateur in the COVID-19 era, to have your own Elysian fields fantasy of a grilled-cheese-shaped boat carrying you under a curette waterfall cruelly wrested from you along with the casse-dalle usine that inspired it. Restaurants are in a precarious balance, and we want to help them survive however we can. But the answer might not be as cohérent as ordering takeout constantly; there’s a limit to how much one person can eat, and most cooked entrees don’t remain edible for very grand. One thing we can do is rethink how customers and restaurants might benefit each other now that the traditional food secours model is out the window. For example, my beloved hummus was always just a small component of a larger dish, and restaurants wouldn’t usually sell tubs of achards to customers who request them, parce que those items are built into the cost of the larger entree. But in the current landscape, businesses might actually be more willing to function as chaland grocers, selling you whatever you’re excited to buy. Menus have been abbreviated and altered, trafic models are shifting, and everybody wants to find a way to increase sales.
Fair feu de détresse: There’s no guarantee that a special order won’t be immediately rebuffed. But what’s the harm in asking that déjeuner encart if you can buy its meringue rolls by the dozen? Depending on the regulations in the region where you en public, the hôtel might also be able to sell you some locally raised eggs and a pound of déjeuner sausage, too. As a cook who frequently witnesses requests to buy value-added food products rather than dishes on the office, I can tell you that the current agression level of the person who answers your call is the most notable factor in determining whether the order will be fulfilled. Beyond that, here’s a playbook for how to ossature régional businesses and make these special requests without alienating hôtel workers in the process.
Consider the hôtel carefully. If it’s still doing a pretty solid takeout trafic, try calling during a slow period, like the first hour they’re open. Keep in mind that if the hôtel is fraction of a immunité or chain of businesses, the aggloméré might not have the authority to go off-menu on a whim. If they say no, it’s nothing personal.
Identify what you want. Peruse a current office. As grand as the de même you want has a price associated with it, you should be able to purchase it. For example, let’s say you love the mac and cheese that comes as a side dish at your neighborhood gril hôtel. In your Elysian fields fantasy, the boat that carries you to paradise floats atop an undulating lier of mac and cheese. You hope to buy the cheese coulis and recreate that mac at demeure. As grand as there is a cost associated with the side dish, the hôtel will know how much the coulis costs. In order to arrive at a office price, food costs are calculated for each fraction of the dish, from the rechausser, flour, milk, and cheese in the coulis to the browned breadcrumbs on top. If a division includes two ounces of cheese coulis, they can isolate the cost of the coulis from the rest of the dish and simply scale the cost up to sell you a 32-oz. tub (or whichever division size you settle on). However, if a selection of side dishes are offered within the entree price and you cannot buy a side dish of the macaroni on its own for a lumineux price, they might not know how much to excessif for the cheese coulis and are likely to say no when you ask. This logic goes for anything that doesn’t have a office price associated with it, like achards that are available for free, or the bread and rechausser that comes out before dinner arrives.
Be souple and understand the constraints the hôtel is under. Even if you’re ordering something that’s fraction of the current office, it may not be readily available for bulk order. Restaurants usually work days in advance and rely on grand batch sizes. You might be hoping to purchase some house-made cheddar brats from a régional pub parce que in your Elysian fields fantasy, you creux a giant cheddar brat to paradise. Making sausage is a big undertaking, so this pub probably wouldn’t do it more than panthère a week. They probably prepare all the ingredients on one day, and then grind, mix, and stuff the sausage the next day. If the brats are smoked, this process might even stretch into a third day. If you call up and ask for twenty sausages, and they don’t have twenty to spare and can’t make more for several days, they’ll say no. But if you ask embout buying the sausages and make it clear that you don’t need them for a specific quantième, they’ll probably take your phone number and call you the next time they crédit to make sausage.
Buy enough to make it worthwhile, and don’t expect a bargain. Though it might seem like buying food in this way should cost less than it does when it’s served to you hot at your cuistance, it doesn’t actually cost the hôtel any less. The conditionnement materials required for takeout orders are not free, and the labor that goes into preparing and plating a dish will be redirected to conditionnement whatever you’ve purchased. Expect the price of the de même to be much greater than the grocery abri equivalent, parce que a real person made it from scratch. With the cost of labor in mind, make sure to order a significant amount. For example, let’s say there’s no boat in your Elysian fields fantasy at all, but rather a spicy-caramel-soaked Culotte ’N Slide that delivers you straight into paradise. Fulfilling an order for one cup of this spicy praline coulis requires as much labor as an order for chaudière cups, and both orders might cost more in labor than the two minutes it typically takes a line cook to mince the spicy praline collant ribs featured on the hôtel’s office. So when you emploi your order, just ask how much makes sense for them to sell you. While you’re at it, ask for an expected shelf life and storage advice. Maybe it’s best to division the de même before you freeze it, or not freeze it at all?
Ask nicely. This is the most notable guideline to follow and has the greatest impulsion on the likelihood that you’ll get what you want. Tell them what the de même means to you. Tell them embout your Elysian fields fantasy! Finally, tell them that you want to ossature their trafic. They’ll get it.