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New diner in town wants custom cuts, and I'm adjusting my prep
This family owned diner opened last month and asked for thinner sliced chuck for their stew. I had to adjust my slicer and change how I trim the fat. It's a small change, but it's keeping me busy. How do you deal with custom orders from local spots?
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emma6847mo ago
Look at it as building a real partnership instead of just another order. That diner chose you, not some big supplier. @faithb74 makes a fair point about time, but bending a little for local spots can lock in loyal business for years. A small tweak now shows you care about their success. That goodwill comes back when they recommend you to other new places. Sometimes the hassle is just part of growing your roots in the community.
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the_xena7mo ago
Custom orders just create more work for no real payoff. Adjusting your slicer for one place throws off your whole routine for every other customer. That diner might change their mind next week, and you're stuck with weird settings. Sometimes saying no keeps your business running smoothly instead of chasing every request. Better to focus on your standard cuts that already work for most people.
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faithb747mo ago
When my friend's deli tried custom slices for a restaurant, it added 20 minutes to each prep day. That time adds up, and soon they were behind on regular orders. We found that unless a custom order is a big, steady account, it's not worth the hassle. You end up spending more time adjusting things than making money. Setting a minimum order size or a fee for special requests can filter out the flaky customers. It's better to lose one odd job than mess up your whole system.
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