so i’ve been wanting to do this duck confit special for weeks. got the technique down, tested at home, think it would absolutely kill on our fall menu
but…
my meat supplier minimum on duck is 24 breasts. TWENTY FOUR. that’s like $400+ in duck. for a special i’ve never run before.
what if it doesn’t sell? what if my customers aren’t into duck? i’ll be eating duck staff meal for a month
how do you guys test new proteins without committing financial suicide? especially you small spots like mine (40 seats)?