- Joined: 12/5/2004
- Location: dfhbgmhmy, MN
Some of you might remember that I opened a grill in my BBQ joint back in February. Since then I've been adding and taking away products that haven't caught on. I'm having trouble with letting go of one, though. My chicken tenders.
They are tenderloins that we hand bread in my own breading. Everyone that orders them say they are the best anywhere around. Problem is they're not moving very fast and the tenderloins spoil quickly. We're only thawing enough for five orders at a time. Sometimes it works, but most of the time it doesn't.
Some of the items that I've removed were really apparent that they needed to come off because they were not moving at all or had some not so great comments.
My question is: How long do you leave an item that you really believe in on the menu?