During the busy holidays, and they are rapidly approaching, guests expect that there will be enough food offered on your menus to cover their whim……show up and want to eat! They expect, rightfully, the freshest products and reasonable values for their dollars. To be effective, this can only be accomplished by a joint effort with the wait staff. Waiter and waitresses must be trained to consistently reaffirm your restaurant’s commitment to quality and fresh food. These servers should be instructed to inform guests that menu specials have “sold out,” never that the restaurant “ran out.” There is a big difference in the mind of the guest. When an item “sells out,” the implication is that the item is popular and extremely fresh. If a customer is told that the chef has “run out” of an item, the connotation is negative….poor preparation and disorganization on the part of the restaurant. Encourage the servers to be proactive when addressing this situation of “sold out/run out.” It is so easy to explain that it’s the policy “here” of only preparing menu items in limited quantities to ensure and protect the restaurant’s dedication to delivering the freshest food available. Chef and server, managers and reservations/hostess must concentrate on the “sell out” philosophy. A positive approach is essential if the [philosophy is to be successful. The extra effort of training is worth it. In a final analysis, in my opinion…(remember never to be humble opinion) I don’t believe there’s a better way to control costs while simultaneously establishing a destination to be enjoyed time after time. It will also ensure that there is an sound commitment to value, quality and freshness……….