It’s actually similar for any business that isn’t “restaurant first” but sells food and doesnt min-max for profits from it. If you give a chef free rein on control of a kitchen there’s a really good chance he’s gonna make the best menu he can with the limited resources he’s allowed. No corporate obligations to use worse ingredients or turn everything into microwave meals goes a long way for food quality.
But I’ve gotta be objective too I suppose. Sometimes the best ingredients, spices, and passionate chefs aren’t what makes food taste great. It could just be their eyeballs blinding the taste buds as the girls dance by.
It’s actually similar for any business that isn’t “restaurant first” but sells food and doesnt min-max for profits from it. If you give a chef free rein on control of a kitchen there’s a really good chance he’s gonna make the best menu he can with the limited resources he’s allowed. No corporate obligations to use worse ingredients or turn everything into microwave meals goes a long way for food quality.
But I’ve gotta be objective too I suppose. Sometimes the best ingredients, spices, and passionate chefs aren’t what makes food taste great. It could just be their eyeballs blinding the taste buds as the girls dance by.