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Showerthought: stopped grinding my own burger blend after 12 years and I feel like a sellout
For over a decade I ran every scrap of chuck and brisket through my own grinder at the shop in Boise, twice a week, no exceptions. Then last spring my grinder died mid-Saturday rush and I grabbed a 10 lb case of pre-ground 80/20 from my purveyor just to get through the day. Sales went up 6 percent that month and nobody complained, which honestly bugs me more than it should. Am I crazy for thinking about going back to grinding in-house even though the numbers say don't bother?
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nathan54525d ago
Man, that feeling of your own craft not mattering is the worst.
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