Many Hotel Chefs Get Creative In Attempt To Make First Course Stand Out
When we go into a restaurant, a bread basket is all but an expectation. If we must ask for it, then there is a service problem. And for those restaurants who feel as though they can charge extra for this item, be warned that you certainly aren’t winning customers over with your penny-pinching approach to F&B.
Bread has played a vital role throughout the course of human civilization, and still to this day nothing sets the stage for a great meal better than a freshly prepared loaf. The smell of baked bread and the satisfaction of physically handling its chewy texture are both as communal as they are primal.
Yet, for many hoteliers, bread is given mere ‘lip service’ rather than the ‘lip-smacking service’ that it justly deserves! The days of the basket with stale or even four-plus-hours-old bread with near frozen, prepackaged tinfoil pats of butter or olive oil—heaven forbid you use margarine—should be eradicated from our collective memory banks. Bread is life. Even nowadays with the celiac sufferers, gluten intolerance and all manner of Paleo or no carb diets, bread can still make or break overall meal satisfaction. To do anything less than set the stage for a magnificent experience by denigrating your bread service as a second fiddle is a significant faux pas. And, frankly, where else can you do something special for a buck or two per guest?