Choosing the combinations of your own dishes, like what you would do at Subway, is popular – but not everyone thinks it’s the right fit for their restaurant. For some chefs, the international nature of their dishes makes this impractical – or the variety of options that would have to be available. Even so, these chefs still add flexibility into their menus, because they believe that a middle line will end up giving the customer the best of both worlds.
- In the 2000s many fast food venues were in a big hurry to install their own version of menu-customization, first put on the scene at Chipotle’s.
- Today the tide is turning and many venues are shying away from the customization route in favor of producing signature dishes instead.
- It’s still normal, however, for customers to request meal tweaks to accommodate dietary needs and palate preferences.
“I’m a huge believer in the non-customization route because I know that a lot of time goes into each dish, and I have to imagine that someone is going to make a dish better for me than if I make it on my own.”