Monday, March 30, 2009

The Bacon Steakie Debacle!!

  So I'm making this post to relay specific information about customer comments for the change to the Steakie.  I am leaving out any personal bias.  This is strictly feedback from customers.  What I can gather is that people who've had the Steakie before (the old way) don't like the new way much at all.  But people who have never had it seem to really enjoy it.

Saturday night 2 negative comments:  customer 1 said: "it was ok but I like the old way waaay better, it was more crispy."
a different table (6 top) of people who've been in a few times said this:  "I wouldn't order it again with the new prep.  I really miss the charred kinda crispiness of the old way.  And I really liked the apples because even though it was kind of a heavy dish the apples lightened it up a bit."

Sunday night 1 positive comment:  a table of 6 who seemed to be in the industry, and only 1 person at the table had been in before:  "That thing was awesome!"

Just trying to give you guys a running tally of what people are saying on the floor.  I'm not gonna offer my opinion on the dish.  But I will say that change is good, otherwise shit gets boring, and we can't always give in to what the customer wants 'cause everyones palate is different.  Just so long as we keep tweaking it until the MAJORITY like it!!

-awesomeness...thanks


11 comments:

  1. Word. Thanks, Abram. This kind of objective point of view is perfect.

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  2. A table tonight said they loved the way the old steakie fell apart & they felt like this new stuff needed a fork (may have been an off batch; it definitely wasn't as tender).

    They wondered, if we weren't going to bring the old one back, if they could get a copy of the old recipe.

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  3. roasting the belly takes a little more love to cook than the confit. we just need to get everyone on the same page.

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  4. Ditto what Abram said. I've had customers that have loved the new steakie and others that have liked the previous one better. It seems to be the glaze that affects people the most though. Most of the people who like the old one, preferred the tenderness of it and also the glaze. Maybe a slight change to the sabazu or another element that sweetens up the dish a little bit?

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  5. the old steakie was like pork candy, it was definitely more accessible.

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  6. I believe that some compromise is in order, I, for one(as a cook) think the new preparation of the belly is excellent and surpasses the past ones. I believe the meat is the showcase now, and not the accompanying sweet sauce. But, I can see how the bold savoriness is conflicting to some palates. Maybe a slightly sweeter element, some thing fresh, would marry the two. The sabazu is awesome but possibly over the top for some...

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  7. i think that we should try the roast but cook it at a lower temp for a longer time.

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  8. I think by trying to make the new dish similar to the old dish to make people happy we are compromising the integrity of a strong dish. What about a name change so the comparisons might be alleviated a little bit and the new dish can survive as it was? i think the changes have weakened it.

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  9. the new one is hear to stay. Back off the amount of sabazu, and introduce either the fish caramel or brown sugar syrup POST grill to finish. Crispy,succulent,savory,salty and sweet is what we are looking for; and it will take some love on the part of the cooks to pull it off.

    Need to finalize the side; i don't think grated apple is the solution. Some kind of pickles. i vote cauliflower, tomato, onion, carrot or some combination there of.

    this is tyson

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  10. I know you guys are playing around with this to try to make it perfect but I think it is kind of confusing to some of our regulars. For example Ed and Liz have tried three different versions with mixed results. I'm just worried people will quit ordering it b/c they're not sure if what they're ordering will be what they want. Also if you are committed to roasting it then we should at least change that on the menu even if the presentation isn't solidified, people will at least know how it's prepared. One last thing, I think the bonito is unnecessary, it just makes the pork taste like fish to me.

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  11. the best way to cook it is to fry it and glaze it. agreed. the bonito can go.

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