Metrics

Hard to believe but many people don't realize that French dips are a science (not just a good sandwich).

Hierarchy:

1. Location
2. MEAL – Looking at the meal overall.
1. Price – The price of the meal in US Dollars.
2. FRENCH DIP – Looking at the French dip platform as a whole.
1. SANDWICH – Looking at the sandwich-only aspect of the meal.
1. Decay weight – The weight of the amount of sandwich lost in the meal through normal dipping. 
2. Take rate – The rate at which the sandwich absorbs the jus.
3. BREAD – Looking at the bread aspect of the French dip.
1. Bread weight – The weight of the bread.
2. Bread density – The density of the bread measured by volume/weight.
3. Bread absorption rate – The rate at which a standard-viscosity jus is absorbed into the bread.
4. Bread length – The length of the bread (both halves).
5. Bread width – The width of the bread.
6. Bread cohesion - The degree to which the bread stays in tact vs. falls apart.
7. Bread height – The height of the bread (both halves).
4. FILLING – Looking at the stuff that’s inside of the bread.
1. PROTEIN – Looking at the protein aspect (typically meat but could be some other substance like a portabella mushroom).
1. Initial Protein Temperature – The temperature of the protein when served.
2. Protein weight – The weight of the protein (total).
3. Protein slice thickness – The thickness of the protein slices (may be one thick slice (ie steak sandwich), for example, or a collection of thin slices (ie roast beef).
2. NON-PROTEIN FILLING – Looking at the non-protein fillings within the sandwich.
1. Cheese Dimension – Looking at the cheese within the sandwich.
2. Cheese weight – The weight of the cheese.
3. Initial cheese viscosity – The viscosity (melty vs. not-melted) of the cheese when it is served.
2. JUS – Looking at the jus dimension of the French dip meal in isolation.
1. Jus volume – The volume of jus provided.
2. Jus viscosity – The viscosity of the jus (thin vs. thick, for example).  NOTE: jus over a certain viscosity disqualifies the sandwich from official French Dip Reviews French dip status.
3. Initial Jus temperature – The initial temperature of the jus when served.
4. JUS CONTAINER - Looking at the container in which the jus comes alone.
1. Jus container capacity – The maximum capacity (volume) of the container in which the jus is served.
2. Jus container opening diameter – The diameter of the top of the jus container.
3. Jus container height – The height of the jus container.

Uncategorized (new entries):

• Beef to bread ratio
• Beef to cheese ratio
• Cheese elasticity