| Comment | > I would suspect that most diners in a fancy restaurant would think that the food they ordered would have been prepared in the restaurants kitchen onsite.
I don't really think that's important. I don't care if the food is prepared on-site or off-site, by them or by a 3rd company, as long as it is good and the quality of the product matches the price I am paying.
One of the most difficult things of running a restaurant is finding good suppliers. For example, good bakers, or cake-makers, and so. Part of the money that you are paying to the chef goes to all that time the chef has invested researching the market. |
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