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Why customers order what they do

gfron1

By gfron1
in Restaurant Life

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gfron1

gfron1

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I've been testing some of the theories expressed here. I've done a couple days recently when I prepped my bacon 1) with the kitchen window closed, and 2) with the window open. Its the strongest, most enticing smell. Results - no connection. I was bacon slammed and bacon dormant in both scenarios...this is a fool's task trying to figure it out.

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

prasantrin

prasantrin

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Today was pork day.  I expected the Bacon, Cheddar, Green Chile sandwiches to sell since I cooked bacon this morning, but the Ham, Cheese, Bechamel I did not expect.  Must have been a pork conspiracy associated with the smell of bacon...or universal alignment!

cheese=good

cheese+bechamel=OMG get out of my way, I need one now!

I wonder what would have happened if you had done bacon+cheese+bechamel...

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