By Tom Ryan, Kansas City Star Reader Advisory Panel

Our chefs seem to be trying new things in the kitchen each week, various ingredients, local and imported. Today they failed miserably and we must get back to basics. Not tasty in the least. A few suggestions:

- If you’re making a broth, stick to your recipe...refrain from making changes while it simmers.

- agitation in the kitchen, yelling and screaming at one another is counterproductive. The customers in the dining area can hear.

- try a few recipes that maintain the integrity of each ingredient. Meat, potatoes, a quality vegetable like asparagus. Simplicity.

- a poor ingredients taste cannot improve with a sauce or steaming.

- lower your prices by 20% for the last four seatings…your customers are in need of some appreciation for their patience.

Bon Appétit