that grits/hashbrown bowl of “Bacon, Egg & Cheese” looks like it would make me dizzy when I try to stand up after eating it, just from the salt content.
anyway, there’s this whole school of genius food prep efficiency in how waffle house plates food. there’s this methodology to how they orient the plates and ingredients to make communication down the line intuitive for the short order and flipping what goes where/how so it all completes on time for the table.
anyway, somebody was explaining to me how it worked and it occurred to me you could take that exact model but replace all the ingredients with like actual good, fresh shit and reverse engineer the entire waffle House menu to make a 24 hour “artisanal” diner that absolutely crushes the food scene by flipping tables fast and more or less passing through the ingredient costs, but taking full advantage of the prep and service efficiencies instead of gatekeeping good food made with quality ingredients behind the Aristocrat-For-A-Meal model of most farm to table restaurants.
personally, I don’t get anything out of somebody having to pretend to be my eager servant at a restaurant. I’ll take a casual diner, a deli or a cafeteria any day.
I think it’s just a remnant of old school diner cooking. Before McDonald’s industrialized fast food, local diners that served cheap, and relatively fast, food all over the country. It generally wasn’t the highest quality or the healthiest (though diners usually had at least some healthier options like salads and wraps) but it was better than the slop most fast food places produce now and the people cooking it actually had to have some culinary skill. McDonald’s basically destroyed this by automating the process so that hungover teens could do it and make everything basically pre-made microwaved crap.
![[CW for meat] :trump-i-did-that:](https://hexbear.net/pictrs/image/da99e1d5-2751-474a-9a20-a1afaaf6bdba.jpeg){kind=link}
that grits/hashbrown bowl of “Bacon, Egg & Cheese” looks like it would make me dizzy when I try to stand up after eating it, just from the salt content.
anyway, there’s this whole school of genius food prep efficiency in how waffle house plates food. there’s this methodology to how they orient the plates and ingredients to make communication down the line intuitive for the short order and flipping what goes where/how so it all completes on time for the table.
anyway, somebody was explaining to me how it worked and it occurred to me you could take that exact model but replace all the ingredients with like actual good, fresh shit and reverse engineer the entire waffle House menu to make a 24 hour “artisanal” diner that absolutely crushes the food scene by flipping tables fast and more or less passing through the ingredient costs, but taking full advantage of the prep and service efficiencies instead of gatekeeping good food made with quality ingredients behind the Aristocrat-For-A-Meal model of most farm to table restaurants.
personally, I don’t get anything out of somebody having to pretend to be my eager servant at a restaurant. I’ll take a casual diner, a deli or a cafeteria any day.
I think it’s just a remnant of old school diner cooking. Before McDonald’s industrialized fast food, local diners that served cheap, and relatively fast, food all over the country. It generally wasn’t the highest quality or the healthiest (though diners usually had at least some healthier options like salads and wraps) but it was better than the slop most fast food places produce now and the people cooking it actually had to have some culinary skill. McDonald’s basically destroyed this by automating the process so that hungover teens could do it and make everything basically pre-made microwaved crap.