Itâs 3:51 p.m., and chef Ashley MacNeil is busy planning how to run out of food. Sunday brunch service has ended at Torontoâs Farmhouse Tavern, and she has already cubed and deep-fried the morningâs excess biscuits into croutons to adorn tonightâs house salad. Now sheâs fretting over an excess of shaved Brussels sprouts, which isnât something she wants to freeze. She sighs and hopes itâll be a big salad night.
In a black wool hat and maroon T-shirt, MacNeil eyes the shimmering skin-on fillets of trout. Fourteen will be enough for tonightâs Fish Dish entree, she decides, and she asks one of her cooks to double wrap and freeze six, which sheâll later cure into gravlax. âYou want to run out, but you want to make sure that you have enough of a selection so people come back,â says MacNeil, 34. âItâs a weird teeter-totter game.â
That game begins around 5 p.m., as the horseshoe-shaped restaurant begins to fill with diners ordering âbuck a shuck,â or 1 Canadian dollar ($0.74) oysters. The promotion is just one of eight hourly food and drink discounts designed to attract and retain customers on Sunday evenings. The goal is to sell out of perishable food and open bottles of wine so that Farmhouse can shut up shop with an empty refrigerator for the three consecutive days, when it is closed. Oh, and this weekly event is called F*** Mondays.
Come again? The strong language stems from owner Darcy MacDonellâs lifelong dread of the coming workweek and how, in the restaurant business, quiet Sundays lead to either throwing away food or freezing it. Because he is adamant that âfreshness is omnipotent,â refrigerating unserved items and corking wine bottles are not options.
That philosophy led MacDonell to create Farmhouseâs compelling offer: Come thumb your nose at Monday by enjoying an affordable evening thatâll help us finish our food and drink.
Toronto Restaurant Fights Waste By Chopping Menu Prices Till Food Is Gone
Photo: Jonathan Bloom/Food & Environment Reporting Network Caption:Â Farmhouse Tavern in Toronto has found a way to turn quiet Sundays, which often lead to either throwing away food or freezing it, into a way to sell out of menu items.














