By Susan Griffin, Griffin + Skeggs Collaborative
Have you ever been to a classic New York diner?
Once you are seated, a waiter throws you a many page laminated plastic menu sleeves with unending options for your meal.
Breakfast all day long. Burgers, soup, eggs 25 different ways, cottage cheese and jello, diet plates, souvlaki and fries, other ethnic dishes, overstuffed sandwiches, salads . . . lots of stuff you can get affordably and quick.
Then there are page upon page of entrée offerings from spaghetti to meatloaf to Chicken Cordon Bleu, all requiring culinary acumen unlikely to coexist with prep of simpler fare.
Get anything you want, at any hour of the day, and that’s is the main value proposition. Everything to all people!
With so many choices, any diner is hard pressed to believe that they are going to get anything special or quality.