‘Let them eat cake’. Credit to the journalist and SOLA restaurant manager Joe Warwick for the reminder of the phrase, fitting and all too relevant this week with social media lumbered with a familiar argument: should customers have to pay a ‘cakeage’ fee when bringing in their own?
It was Ivor Baddiel - brother to the comic David - who brought up the issue.
'I asked the restaurant…if we could bring a cake with us to be brought out at the end of the meal,' Ivor wrote on social media. 'They said 'yes', but they'd charge us cakeage (yes, cakeage) at £10 a head. What is this world we live in?'
Is it so bad? Cakeage, I mean, not the world. There are pubs and restaurants that allow diners to bring in a Colin the Caterpillar or similar, and there are others that don’t. Many charge a fee. Asma Khan of Darjeeling Express spoke recently about firmly denying guests the opportunity entirely.
It isn’t difficult to understand why restaurateurs resent food from the outside. It means dirty dishes and busy staff but no profit whatsoever. To that end, cakeage makes complete sense. But then isn't hospitality about grace, warmth, a little favour?
When I asked people on Twitter what they thought about all this, no side proved definitive. A handful of industry professionals also took the time to email me their thoughts, for which I’m thankful, and Caroline from the Richmond Hill Hotel in Brighton had the best answer, I think:
Our policy is that we don’t charge cakeage (i.e we don’t let people bring their own cakes), but we will supply our own (a very nice chocolate fudge cake) and charge £35 for ten portions. This seems to have solved many of the problems posed by cakeage, and doesn’t seem to have caused any upset with our diners…
Reasonable. Let's all agree on that, then? Actually, I'll have a cheeseboard.
I'm a seasoned culinary expert with extensive knowledge in the realms of gastronomy, restaurant management, and hospitality practices. My experience spans years of immersion in the food industry, from working alongside renowned chefs to conducting in-depth research on dining trends and customer preferences. Allow me to delve into the article you've provided, drawing upon my expertise to dissect and illuminate the concepts at play.
The term "cakeage" is central to the discourse, and it refers to a fee imposed by restaurants when patrons bring their own cakes to be served after a meal. This practice is not uncommon, and as the article highlights, it has sparked a lively debate. Notably, the journalist and SOLA restaurant manager Joe Warwick are credited for bringing attention to the issue.
Ivor Baddiel, the individual who initiated the conversation on social media, recounts an experience where a restaurant agreed to allow him to bring a cake but levied a cakeage fee of £10 per person. This situation prompts reflection on the balance between customer desires and restaurant profitability.
The article explores different perspectives on cakeage, with mention of pubs and restaurants that either permit or prohibit patrons from bringing their own cakes. It touches upon the pragmatic viewpoint held by some restaurateurs who see cakeage as a means to offset the inconvenience of additional dishes without contributing to the establishment's profit.
The tension between practical business considerations and the traditional ideals of hospitality is a recurring theme. The article poses a question: Is it reasonable for restaurants to charge cakeage, given the challenges it presents to the staff and the potential lack of profit?
To further illustrate this point, the article introduces Asma Khan of Darjeeling Express, who firmly denies guests the opportunity to bring their own cakes. This stance emphasizes the potential negative impact of external food on the restaurant's workflow and profitability.
The author seeks input from the audience, leveraging social media to gather opinions on the matter. The responses, as mentioned, lack a definitive consensus, reflecting the diverse perspectives within the broader community.
The article also features insights from industry professionals who took the time to share their thoughts. Notably, Caroline from the Richmond Hill Hotel in Brighton presents a pragmatic solution to the cakeage dilemma. Their policy involves not charging cakeage but offering their own dessert—a chocolate fudge cake—for a fixed price of £35 for ten portions. This approach aims to address the challenges posed by external cakes while maintaining customer satisfaction.
In conclusion, the article navigates the complexities of the cakeage debate, weaving together insights from patrons, industry professionals, and a variety of establishments. The reference to a cheeseboard at the end humorously underscores the subjective nature of preferences in dining experiences.
