[Tagging] Central European insight needed: cukrászda, cukrárna, cukiernia, ciastkarnia, cukráreň, pasticceria, konditorei, patisserie, ...

[Martin Koppenhoefer]

sent from a phone

> On 1. Jul 2020, at 02:29, Paul Allen <pla16021 at gmail.com> wrote:
> 
> Few people would want to stand
> in a queue while raw food is cooked for them.


You have been writing a lot about cooking raw food, but regular restaurants also use a lot of ingredients that have been precooked, typically by themselves , maybe not yet finished but to a point where they can be finished quicker. Many dishes require a lot of preparation and cooking and customers would not be willing to wait 2 or 3 hours and more for their meal. It depends on the kind of meal of course. Imagine a restaurant starting to clean the vegetables for the broth that’s needed for cooking the meat ;-) AFAIK also the British cuisine has lots of stews and similar food that has not to be cooked freshly to the minute and that needs significant cooking time. Most soups require long cooking. 

It’s not the waiting time that’s the main distinction between a fast food and a restaurant, it’s also the time you give yourself for eating and the ambience. For example a restaurant without tablecloth is not thinkable (at least in many countries) while a fast food hardly ever has it.

Think about sushi, it is generally not considered fast food, but it can be prepared relative quickly because no cooking is involved.

Cheers Martin