Is free bread dead? And if so, what killed it? (via thknwco)
| Special to The Denver PostIn the grand scheme of life’s disappointments, losing free carbs at restaurants may not rank quite as high as, say, getting passed over for a dream job or being left at the altar. But still, the fact that complimentary bread at restaurants and bars — as well as chips and salsa, popcorn, nuts and whatever else we used to gnaw on pre-meal — has become an endangered species is a dining downer.
“It was a big change for Tavernetta,” said the restaurant’s pastry chef, Charlene Vogel. “A lot has to do with labor costs and the inflation of product. With labor factored in, we were spending roughly $60,000-plus in bread a year.” Another plus: Making less bread frees up Vogel and other staffers’ time to focus on pastry, and eliminating the free bread has specifically led to a more robust cake program as well as new dessert specials.
“Our salsas are different — you don’t sit down and get a ramekin of tomato water and call it salsa,” said Joe Mazzocco, owner of Mama Lolita’s Mexican in Broomfield, which opened earlier this summer. “Everything we do is from scratch, and that’s our reasoning for charging. Everything is a little more elevated.”
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