How much should you be willing to change a food item?

I may be wrong on this one, but if it comes with lettuce, tomato, and onion and you dont want those things I have no problem with that. To add an ingredient? The first thing I think of is a small upcharge. It's quite common to charge extra for cheese, it actually does cost more for cheese than the small amount of lettuce, tomato, and onion that comes on the sandwich. If you charge extra for the cheese then they get what they want and you get what you want.

I may be wrong on this one, but if it comes with lettuce, tomato, and onion and you dont want those things I have no problem with that. To add an ingredient? The first thing I think of is a small upcharge. It's quite common to charge extra for cheese, it actually does cost more for cheese than the small amount of lettuce, tomato, and onion that comes on the sandwich. If you charge extra for the cheese then they get what they want and you get what you want.

No, Mark, I don't get what I want. I don't want to put provolone or american cheese on a gyros. They don't belong on there. Someone said that it soulds like a poor boy philly and that is correct. If they want a philly then order a philly - just don't mess with my gyros.

Seems like the issue extends beyond what you sell and into the territory of educating customers. If your customers are just thinking "meat and bread and cheese" and this offends you, I'd take the time to educate them on how a gyro is different than dishes (the philly cheese) that might "appear" to be similar but really are not.

I generally like gyros. I do not like fresh cucumbers though, so no cucumbers for me thanks. This also means tzatziki sauce can be problematic, depending on how cucumbery it is. I'm open to trying new things, but if I don't like it, then I don't like it. And if I don't like it, I won't buy it again.

This seems like a pretty simple concept. Folks actually have a clear understanding of what they like, and what they do not like.

One reason that I frequent locally owned places is that they are more flexible. Most perveyors are willing to work with me to make various chnages, on the occasions that the muse strikes me. It's their choice if my business is worth that effort.

What I don't understand is the "take itor leave it" attitude. Even McDonalds is more flexible than that.

I went into a Lonnie's one time a long time ago before "expanding" food choices. My order:

One plain hot dog with mustard. I think even the crickets stopped chirping too.

You're missing the point. I will omit things readily. However, one doesn't order a ahi tuna salad and then says I don't want any vegetables but can you put a slice of cheese on it. This is the same thing. A gyros does not have provolone cheese on it PERIOD.
And if that is a take it or leave it attitude then damn skippy.

I generally like gyros. I do not like fresh cucumbers though, so no cucumbers for me thanks. This also means tzatziki sauce can be problematic, depending on how cucumbery it is. I'm open to trying new things, but if I don't like it, then I don't like it. And if I don't like it, I won't buy it again.

This seems like a pretty simple concept. Folks actually have a clear understanding of what they like, and what they do not like.

One reason that I frequent locally owned places is that they are more flexible. Most perveyors are willing to work with me to make various chnages, on the occasions that the muse strikes me. It's their choice if my business is worth that effort.

What I don't understand is the "take itor leave it" attitude. Even McDonalds is more flexible than that.

You're missing the point. I will omit things readily. However, one doesn't order a ahi tuna salad and then says I don't want any vegetables but can you put a slice of cheese on it. This is the same thing. A gyros does not have provolone cheese on it PERIOD.
And if that is a take it or leave it attitude then damn skippy.

So, if someone asked for cheese, the only option for them would be to "take it or leave it" without cheese?

Seriously, did you want other opinions or only validation when you started this thread? I don't see the big deal, honestly. Make them how you want to make them. The dude wanting cheese can just move along to the next place. No big whoop.

Consider though...
Where would pizza be today without all the variations that a purist would say make it inauthentic?


Also consider some of the links that turn up with this Google search. It would seem many folks don't hold to your purist view of a gyro.

I would like to try the Bourbon Gyro from this place called Greek To Me.

I think I would sell it to him the way he asked for it, charge x-tra for the cheese, then ask if he's ever tried a real gyros. You might get the reason he's ordering the weird way.

Or you might get him to go for it the next time. Or...you might just get a regular that orders weird gyros - either way it's bidness

Now, I know people that have commented about certain restaurants/chefs being picky when they ask for no onions, garlic, etc. One of the restaurants is in the top 3 on my list!! I told these people they should order something else, or eat somewhere else, because they're NUTS to ask this chef to not add garlic or onions, and the chef has every right to be upset!

But these are 2 different examples. Why? Gyros are kind of in the same category as burgers to some people. I like going to Zaytun and getting the works on mine 90% of the time, but that 10% I just want the basics. And for me gyros w/out tzatziki is like water w/out wet! ...but to each his own

I would like to try the Bourbon Gyro from this place called Greek To Me.

I was there today. Had to visit one of my students at Cincy Children's Hospital and wanted a Gyro. Had just a plain pita with a big pile of meat on it. No tomatoes, lettuce, or sauce. I don't like those things. Hate cucumbers, and I have problems with certain textures. Didn't get any dirty looks when i ordered it, but I didn't ask them to add anything either. I guess I understand where you are coming from Allison, but other than your pride as a business owner and a defender of all things authentically gyro, what does this hurt. People are making decision, they know what they are ordering, and it would seem to at least increase your profit margin since you are not putting product and still charging full price (which I think is just fine). Just my .02 though. It's your place. If being authentic is more important than having the business, than that's no problem.

If being authentic is more important than having the business, than that's no problem.

And therein lies the rub. At what point do you sacrifice culinary integrity for profit? I see it as our responsibility to educate the customer base regarding ethnic foods, even those that are becoming more commonplace in American culture. This also speaks to the challenge of bringing ethnic food to certain markets. How much authenticity keeps you in business?

It is my assumption that chefs possess specialized knowledge about what flavors go well together and how best to construct great tasting dishes. Therefore, I defer to their judgment about how something should be prepared (analogy: I don't tell my mechanic how to replace the water pump on my car, and I don't tell my doctor how to treat my arthritis, I assume they know what they are doing). I also know what I like, so if something doesn't come "how I like it" I order something else. I seriously doubt Alison's menu doesn't contain something for everyone, it is just a matter of finding the menu item that fits your tastes. That is far better than trying to "fix" Alison's menu because you "know what you want."

One of the first arguments my (then new) wife and I had 20 some years ago occurred when I was making a fairly sophisticated Chinese recipe and she wanted to add bamboo shoots and water chestnuts. I said it would change and thereby ruin the dish. She said she liked bamboo shoots and water chestnuts . . .

Nonetheless, some of the best things you can eat are the product of (often accidental) innovation.

Maybe if you really, really can't stand putting cheese on a gyro you could put a sign up that said:

I am happy to omit ingredients in our gyros.
I recommend against adding ingredients, especially cheese. If you insist on cheese on your gyro, I will not be responsible for how it turns out. There will be an upcharge for all added ingredients:
* extra Tzatziki $0.50
* Swiss Cheese $2.00
* cheddar cheese $3.00
* American cheese $10.00

One of the first arguments my (then new) wife and I had 20 some years ago occurred when I was making a fairly sophisticated Chinese recipe and she wanted to add bamboo shoots and water chestnuts. I said it would change and thereby ruin the dish. She said she liked bamboo shoots and water chestnuts . . .

Nonetheless, some of the best things you can eat are the product of (often accidental) innovation.

Maybe if you really, really can't stand putting cheese on a gyro you could put a sign up that said:

I am happy to omit ingredients in our gyros.
I recommend against adding ingredients, especially cheese. If you insist on cheese on your gyro, I will not be responsible for how it turns out. There will be an upcharge for all added ingredients:
* extra Tzatziki $0.50
* Swiss Cheese $2.00
* cheddar cheese $3.00
* American cheese $10.00

Charles, That's hilarious!


Alison, Perhaps you can add something like this to the bottom of your menu and charge $1 more than a traditional gyro;
"Corrupted Frankengyro; Gyro meat, pita bread. your choice of cheese (we really prefer not to make this one, but if you must....)"

I agree it is hilarious re the American cheese upcharge.

Just got my computer back after three days, The thing is I put feta cheese on it when asked obviously for a charge, I guess my problem is just with the provolone or American. So, as I really do need the business, I guess I will just wince inwardly and call them an idiot to myself and do what they want. hey $5.50 is $5.50 right?

One of the first arguments my (then new) wife and I had 20 some years ago occurred when I was making a fairly sophisticated Chinese recipe and she wanted to add bamboo shoots and water chestnuts. I said it would change and thereby ruin the dish. She said she liked bamboo shoots and water chestnuts . . .

Nonetheless, some of the best things you can eat are the product of (often accidental) innovation.

Maybe if you really, really can't stand putting cheese on a gyro you could put a sign up that said:

I am happy to omit ingredients in our gyros.
I recommend against adding ingredients, especially cheese. If you insist on cheese on your gyro, I will not be responsible for how it turns out. There will be an upcharge for all added ingredients:
* extra Tzatziki $0.50
* Swiss Cheese $2.00
* cheddar cheese $3.00
* American cheese $10.00

Charles, That's hilarious!


Alison, Perhaps you can add something like this to the bottom of your menu and charge $1 more than a traditional gyro;
"Corrupted Frankengyro; Gyro meat, pita bread. your choice of cheese (we really prefer not to make this one, but if you must....)"

Well there's your problem! You put feta cheese on your computer!