I hit 300 orders of the same mushroom risotto on our new menu. That number hit me hard because I was sure it was a boring filler dish. Turns out, people love the simple things done right. We use a specific local mushroom from a farm near Eugene, and the consistency is key. I guess I got too caught up in fancy new ideas. Has anyone else been surprised by what becomes a real workhorse on their menu?
I was in Spain last year and stopped by a small village forge. The blacksmith there showed me how they wet the floor around the anvil to control sparks. I never thought of that before. When I got home, I tried it in my shop and it really helps with fire risk. It's especially useful in dry climates. Just a simple spray bottle does the trick. Saved me from a couple close calls already.
It clicked that everyone's buying cheap new stuff instead of fixing what they have.
