Article: Spur 200g ribs fight

I can already see a new Spur promotion, "Weigh your own Thursdays", bring your own scale, weigh your portions and pay the calculated sums. T's & C's apply.
 
SSung said:
That may be "the (widely acknowledged) industry standard", but it's clearly open to abuse & certainly not "the only way it can be done". I don't trust Spur or anyone else now after this saga.
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Just how often do you bring your scales to restaurants?
SSung said:
Why not just make the advertised weight the minimum cooked weight? Everything will average out over time & the consumer won't be ripped off...
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No it won't. For one thing everything will have to be overweight just in case more people want well done steak instead of rare during the course of the evening.
 
bwana said:
Just how often do you bring your scales to restaurants?
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I've actually complained repeatedly at Spur (& others) about portion sizes (chips, rice, fried onions etc.). More often than not they'll give you more -just don't let them take your plate away; ask them to bring you more on a side plate. I just say something like: "Is this only a half portion of chips?"...& they'll offer to give you more. This is not unreasonable considering the prices we're asked to pay...I mean, for example, the basic Spur burger has gone up from about R33 in 2008 to about R55 now, yet the portion sizes seem to be decreasing at the same time.

No it won't. For one thing everything will have to be overweight just in case more people want well done steak instead of rare during the course of the evening.
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No, all they will have to do is pre-select a steak based on how a customer wants it cooked & how much weight they expect the steak to lose in the cooking process. A 200g rare steak might expect to lose 20g during preparation while a well-done 200g steak might have to weigh 240g before being cooked. Simple & fairer to all involved.
 
SSung said:
No, all they will have to do is pre-select a steak based on how a customer wants it cooked & how much weight they expect the steak to lose in the cooking process. A 200g rare steak might expect to lose 20g during preparation while a well-done 200g steak might have to weigh 240g before being cooked. Simple & fairer to all involved.
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What did I read now?

Man, never ever decide to take up restauranteering.
 
SSung said:
I've actually complained repeatedly at Spur (& others) about portion sizes (chips, rice, fried onions etc.). More often than not they'll give you more -just don't let them take your plate away; ask them to bring you more on a side plate. I just say something like: "Is this only a half portion of chips?"...& they'll offer to give you more. This is not unreasonable considering the prices we're asked to pay...I mean, for example, the basic Spur burger has gone up from about R33 in 2008 to about R55 now, yet the portion sizes seem to be decreasing at the same time.
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You realise chips are literally cheap as chips, right?
SSung said:
No, all they will have to do is pre-select a steak based on how a customer wants it cooked & how much weight they expect the steak to lose in the cooking process. A 200g rare steak might expect to lose 20g during preparation while a well-done 200g steak might have to weigh 240g before being cooked. Simple & fairer to all involved.
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No, it's not. The person ordering the well done steak is getting more meat just because he wants the life (water) cooked out of it. Simple and fairer all around is weighing the meat before it's cooked and…
 
I always wondered why bother printing "packed by weight and not by volume" on all the boxes for food, who would be stupid enough to not understand. I now know why.
 
bwana said:
You realise chips are literally cheap as chips, right?
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Then why are SA takeaways/restaurants so stingy?

No, it's not. The person ordering the well done steak is getting more meat just because he wants the life (water) cooked out of it.
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No, they are both getting 200g of the final product.

Simple and fairer all around is weighing the meat before it's cooked and…
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Well then the rare steak is maybe 180g after cooking & the well done steak about 160g. How is that fairer?
 
Thundergun here I come...we have their smallest portion and split it between two of us and always walk away satisfied. The hell with franchises like spur. All this talk of ribs.... TIUWR
 
SSung said:
Well then the rare steak is maybe 180g after cooking & the well done steak about 160g. How is that fairer?
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My word you're thick as a brick. That's some hardcore silliness you're sporting.
 
Er, because they'd have to individually measure the moisture content of every single piece of meat to abide by an after cooked weight regulation. It's stupid...
 
Perhaps you should ask for your food raw when you're at a spur next time.


Ribs are cooked twice btw.
First boiled in water, then dipped in basting. When there's an order, they're grilled and basted again.

A large portion of the weight is fat and blood, which is the stuff you'll see dripping off the meat as it cooks.
 
SSung said:
...and this attitude is why we have E-tolls.
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You're suggesting that a restaurant has 4 different sized steaks so that each degree of cooking amounts to the same 200g steak once it goes out to the floor? The supplier is gonna laugh at them. Aint no-one got time fo dat. Pre-cooked weight is fair and simple. No need to over-complicate things.
 
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