Changes to the delicacies.

Restaurant managers, together with chefs, create lists of delicacies in order to satisfy customers and make a profit for the restaurant. They prepare fish dishes with their respective accompaniments, and the same goes for meat.

It often happens that customers ask for changes to the accompaniments, which the chefs don't take lightly. After all, they are changing the recipe and the combination of flavours proposed by the chefs. Some even say: "The customers don't like our food". Depending on the location of the restaurant, this could be a sign to watch out for. After all, it's the customers who make a restaurant and keep it profitable. I understand the irritation and in some cases frustration, but you have to understand the signs. If a particular delicacy is constantly undergoing changes in composition, then it should be changed. Mind you, in my humble opinion, it's up to everyone to decide.

Back to the point.

To combat this situation, some of the restaurants have opted for the Plowhorses policy. But this policy is often only used for meat. I often notice a greater demand for changes in fish dishes. Increasingly, there is still little demand, but it is growing, for fish to be accompanied by chips. Whether it's cod, grouper, sea bass or any other aquatic dish.

My opinion.

In the interests of positive financial results and knowing the cost of the products and the up-to-date technical data sheets. Yes, I'll change whatever you want and I'll even say it again: "Whether it's fried, grilled or boiled."