Good morning all. My name is Antwon and i work at Porterhouse Grill in Athens, Georgia. Our menu is static with the exception of soups, catch of the day, special salad/appetizer, and a chef's special. In a different city these would be the places where one would showcase their creativity and also how their mind and approach to food works. The challenge here is the ongoing struggle between the never changing menu and the olde southern customer who just wants steak and starch, the struggle between a limitless amount of possibilities versus keeping food cost in the low thirties, and the struggle of wanting to experiment and a frugal, frugal, frugal, did I mention frugal owner? Some very exciting things are about to happen in food and it would be unfortunate to miss out based on demographics...what can be done to make specials resonate with clientele without stepping on toes or insulting(dumbfounding) repeat and new customers? A steakhouse is a steakhouse but why be a robot? We have other product to move and semantics shouldn't be a factor, in my mind, to an enjoyable experience.
