Why don't breakfast places make jams?

I was in Atlanta recently, and I had a fabulous breakfast at Rhea's Bluebird. It's across from the city's old cemetery, it's bright and kitschy, and it's run by a big, tattooed woman. What more could you ask? Well, really, really wonderful homemade jams are on the table.

I love both Wild Eggs and Toast for different reasons, and I wouldn't hesitate to recommend them to anyone. But why do both offer those terrible little prepackaged jellies?

Jam is easy to make. I make my own at home. They're fabulous. They're easy. They make the most of seasonal, local fruits. They can be prepped days in advance...months if canned.

Sooo...is there a local restaurant not serving those awful little packets? Or, could we convince the good people of the places we already have to make an excellent experience even better?

That's Ria's Bluebird. Rhea's is an Atlanta burger place.

Good point - I'd like to see that. Seems like obvious solution to cost cutting and waste prevention. If the servers were to ask, "would you like jam, this is our selection" and arrive with little non-disposable ramekins. I love it!

It looked like homemade jam or preserves in little jars on the Ramsi's Sunday brunch buffet when I was there recently.

Even if places don't want to make their own, they could take advantage of the numerous jams and jellies produced and sold locally, available at many places.

And what is a reasonable mark up for jams bought from the local maker sold to the local restaurant and thrown out after single usage?

I would guess that it's either a financial or efficiency issue or either the impression that it would be one. I agree, it would be really nice if more local restaurants made their own jam or provided jam made by local vendors. I'd like to see it go a lot further than jams too though...