A bit old, but here’s how to make a scratch made mayo AND a derivative sandwich/grill sauce,

The comments 😳

Chef Andrew Gruel (@ChefGruel) on X

We made one of the best potato dishes I’ve had in a long time… and it cost less than $1 per person. Crispy on the outside, creamy on the inside, and finished with lemon, capers, herbs, butter, and a little Parmigiano. Full recipe below👇 https://youtu.be/24g4EZrvUgI | Chef Andrew Gruel

Understand these economics: on a 2 million AUV restaurant, a single unit owner can make a good living off 10% net profit. A massive multi unit chain needs to post 20% profit to appease shareholders and maintain massive corp overhead. It’s time to bring back mom and pops. I think it’s reasonable to push for making investment cash available for micro biz through tax incentives.

Food delivery has killed brands. Too often I hear from people who speak poorly about a new spot, or a great restaurant, they tell me they got it via door dash or uber eats. It was cold, soggy, etc. then they never go visit again as opposed to eating fresh hot food on site. It’s a real risk doing delivery and it rarely pays off, that’s why most restaurant itemize it as a marketing expense.