Over the last few years, we have witnessed a decline in the quality of ingredients included in our entrees. For example, our Fish Muddle has lobster meat from Malaysia and other warm water sources. We used to have cold water "Maine" lobster in the departed Shrimp and Lobster Dinner. Our Crabcake dinner no longer serves the Virginia Ham as a compliment. We no longer use butter on the table instead a blended margerine/butter. The clam chowder does not use whole chopped clams as before but utilizes a mystery white meat "made from clams" and other seafood. The rasberry sorbet is no longer the rich red fruity tart blend of the past. It is now sweeter and pale in comparison.

I have seen these changes gradually over a period of time, yet I fear the present staff and management do not have this perspective of loss in that most of the management have been on board less than five years and, at least, half the wait staff were not around a few years ago. The erosion is inescapable but incideous for these reasons.

We have heard the nay-sayers insist that our food cost ratios must come in line with industry standards. Yet,the comparison game could warp our vision for Colonial Williamsburg. Do we really want our food cost ratios to be comparable to "industry standards." What are "industry standards?" Do these standards include the chain restaurants and the five-star operations? My real question is: Why can't Colonial Williamsburg restaurant operations set their own standards based upon past success. I fear that the drive to meet the numbers on monthly and seasonal budgets has obliterated the value of our long term restaurant expectations that are carried about by all the repeat visitors that return for that special dinner at the Taverns. The old guests remember the higher quality of the entrees and the new guests compare us to all their other restaurant and resort experienses. We hear the matra let's "exceed the expectations of our guests." Is the present squeeze on food cost ratios consistent with this goal? Are we sacrificing long term competiveness with short term budget concerns? Go Home