Running on empty
Of all the odd things we do as a company one of the hardest for new employees to understand is that it’s OK to run out. This is really really hard for anybody who has worked in a restaurant before. I’ve written about this before. It’s core to our food philosophy and a really important part of the company.
And here we are, returning to our roots. This is the way it should be. The alternative means (a) you’re eating frozen or preserved food, (b) you’re eating old or carried food, (c) the place you’re eating at throws a ton away. That’s it. There is no other possible way to make sure you never run out of food.
We’d rather fly the white flag. We do our best to stock properly, but sometimes we become a fry and soup (or salad) truck.