10-05-2006, 04:31 PM
gwasi Wrote:Sorry Cheffie but I have to disagree with you there. Here its everyone, bar the odd one or two. All the hotels ( even the reputable ones), pubs, clubs, schools, hospitals, hotels, B&B's. Yes its a cost thing but what has happened to pride.
The chains rarely deal with us as they have their own supplier.
When I was back home fro xmas the food was great. You can taste the difference. Cooked well, presented well and tasted devine. Plus a steak that was cooked to the way I liked it.
The EU are busy 'cooking' up some new regs for us all to follow. Oh and beware - packaging waste tax will be filtering it's way down to hotels,pubs and others soon. Nightmare in the most sense.
Hi Gwasi
I don't dispute the various hotels etc, but perhaps the problem lies within the 'accountant-hotelier-restaurant owner's' make up.
Cost is the single factor - be it food/ labour or rent and to get a healthy bottom line, the ways of scrimping and saving often fall to the F&B department, instead of streamlining the upper management.
Whilst sous-vide cooking is the future for many, I agree that eating freshly prepared foods makes the world of difference.
Some places only order in the 'value added' foods for staff meals - another huge (apparent) cost saving.
The EU effectively rule us anyways
so theres no great surprise there ITO regulations.