On 11/11/2017 at 3:55 PM, Dave W said:
Charge more, hire more employees.
Unless you can find a technological work around, this is the answer. Especially if you're a southwestern/Mexican establishment. If quality guac isn't on the menu -- even as a premium "upcharge" menu item -- it would set off a lot of alarm bells in my mind.
On 11/12/2017 at 12:43 AM, quiet1 said:
One of our local places does it both ways - guacamole as a garnish or dish component with a ton of other stuff is made back in the kitchen somehow (I suspect blender or similar based on texture) but if you order guacamole as a dish they make it fresh tableside.
This is how many of our local "Mexican" establishments operate, though I hate tableside guac service. HATE. It's a freaking bowl of guac, not a freaking Dover Sole. Most places have stopped doing tableside guac and now just offer a "fresco" or "house-made chunky" guac for a price premium and then use lower quality stuff for garnishing. That's my preference, unless it's an upmarket establishment (where my preference is for all guac to be proper guac).