Originally Posted by foodguy
because the prix fixe gives them a chance to a) balance ingredient costs; and b) better predict sales of the items that are on it. it's simple capitalism ... it's cheaper to do it that way.
I thought about that but didn't come up with that conclusion. I decided that in a place that has both a la carte it's more the ease of preparing a known set of courses vs. random ones tables throw at you. They should be able to food cost dishes equally as well, and the very fact an a la carte menu exists, means there will be the same chance for random over or under utilization of any given dish. I will agree that forecasting use of each item and ingredient would be easier and tighter in an all tasting menu place but think the premium at mixed joints is mainly to make it easier on the staff.
Just my opinion and one I'm not wedded to that tightly...but I really think a large part of it is for the quality of life of the staff.