In the January issue, editor Michael Sanson discussed a dining situation where the chef of a trendy burger joint refused to make changes to any item on his menu, even for customers who have allergies. He asked readers whether they have any interesting substitution and alteration practices or hold tight to a strict no-substitution policy. The following are excerpts from those who responded. We are open for lunch at one of my restaurants on Fridays only and we only serve burgers, even ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.