Just overheard a vendor talking about cutting corners on shellfish stock at a conference in Chicago

He straight up said he uses frozen shrimp shells and half the simmer time and nobody can tell the difference, and now I'm wondering how many of my suppliers are doing the same thing without telling anyone.

2 comments

2 Comments

dakota_nelson4322d ago

I mean, honestly though, if the end result tastes the same and nobody notices, is it really a problem? Cheaper stock means lower menu prices for customers, and that's not nothing in this economy. Isn't that kind of a win-win if the quality difference is literally undetectable?

parker_thomas22d ago

That's the thing though, the problem isn't really about frozen versus fresh or even simmer times. The real issue is that cutting corners like that sets a lower bar for the whole industry. When one vendor gets away with it and nobody complains, it pressures everyone else to do the same just to stay competitive. Eventually you end up with a situation where the average quality drops and people don't even know what they're missing. It's a slow erosion of standards that hurts everyone who actually cares about doing things right.