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Started By
Message
re: Chain Lovers Alert, Red Lob, Olive Grdn Failing
Posted on 7/31/12 at 12:16 pm to Y.A. Tittle
Posted on 7/31/12 at 12:16 pm to Y.A. Tittle
quote:
Doesn't necessarily mean that it is usually more or significantly more than labor, just that it comes with a lot more in variables than labor.
you can control and budget labor much easier since it is a constant, for the most part .. food prices, as you know, fluctuate daily and from distributor order to order .. if it is a slow night, you can cut people for the night .. if the skirt steak you need for a dish cost you 1.27 more per dish than last time at $12.99 retail .. and it's steak night .. that's a different story ..
This post was edited on 7/31/12 at 12:17 pm
1
Posted on 7/31/12 at 12:17 pm to TigahRag
quote:
you can control and budget labor much easier since it is a constant, for the most part .. food prices, as you know, fluctuate daily and from distributor order to order ..
Right. That's my point.
Posted on 7/31/12 at 12:18 pm to Rohan2Reed
quote:
Yep. One of the most ubiquitous mistakes when running a restaurant. Food costs of canned and frozen products will always be higher than fresh food prepared correctly.
then your labor costs increase because you are paying prep people ... at least, you know that is how a lot of these owners look at it .. easier to open the can and pour it out ...
This post was edited on 7/31/12 at 12:19 pm
Posted on 7/31/12 at 12:20 pm to Y.A. Tittle
yeah .. i went back and re-read .. my bad, that is what you were saying .. trying to actually do work and read a thread simultaneously = a fail for me there .. 
Posted on 7/31/12 at 12:21 pm to Rohan2Reed
quote:
Yep. One of the most ubiquitous mistakes when running a restaurant. Food costs of canned and frozen products will always be higher than fresh food prepared correctly.
Similar to the mindset that a lot of rednecks have about McDonald's being cheaper than cooking at home. Thus, obesity.
This post was edited on 7/31/12 at 12:22 pm
Posted on 7/31/12 at 12:24 pm to Robot Santa
you can get fat cooking at home just as easily ..
Posted on 7/31/12 at 12:33 pm to Robot Santa
I don't 'hate' chains, I just know I get more for my $$ when I go to family owned places. I get the great feeling that not only am I having a meal, I'm helping someone fulfill there dream, those people put their lives in those places, in a small way I become a part of that.
Locales that are truly anti-chain don't necessarily have good food. I travel a lot to Vermont, they are very anti big business, anti chain restaurants. No drive-thru windows, no big signs, no brightly lit parking lots and the food there is pretty bland and terrible. It's all natural, organic, humanely raised and tasteless.
Locales that are truly anti-chain don't necessarily have good food. I travel a lot to Vermont, they are very anti big business, anti chain restaurants. No drive-thru windows, no big signs, no brightly lit parking lots and the food there is pretty bland and terrible. It's all natural, organic, humanely raised and tasteless.
Posted on 7/31/12 at 12:34 pm to Powerman
I don't go out of my way for Olive Garden -- in fact I may go once or twice a year, period -- but the soup and salad ain't bad.
Posted on 7/31/12 at 12:36 pm to andouille
quote:
No drive-thru windows, no big signs, no brightly lit parking lots and the food there is pretty bland and terrible. It's all natural, organic, humanely raised and tasteless.
As a notable chef would say, "be sure you put salt and pepper in it guys to make it taste good."
Posted on 7/31/12 at 12:40 pm to Robot Santa
Well, it depends on what you cook at home.
To the other point on labor vs food costs. This defies my conventional wisdom. I suspect which one is a larger piece of the pie depends on the restaurant (obviously). A pkace that churns out 10 meals a minute like McDs will have a lower labor per meal cost versus a restaurant that only outputs like 0.5 meals a minute. This is without me knowing how much food prepares make at high end restaurants per hour.
Also how much difference is there in food prices? Sysco sauce versus making your own? The type of food you make obviously has to matter. Beef or meat quality differences versus veggie difference has got to be huge.
This is all speculation on my part. I'll concede to those who are in or were a part of the restaurant biz
To the other point on labor vs food costs. This defies my conventional wisdom. I suspect which one is a larger piece of the pie depends on the restaurant (obviously). A pkace that churns out 10 meals a minute like McDs will have a lower labor per meal cost versus a restaurant that only outputs like 0.5 meals a minute. This is without me knowing how much food prepares make at high end restaurants per hour.
Also how much difference is there in food prices? Sysco sauce versus making your own? The type of food you make obviously has to matter. Beef or meat quality differences versus veggie difference has got to be huge.
This is all speculation on my part. I'll concede to those who are in or were a part of the restaurant biz
Posted on 7/31/12 at 12:44 pm to andouille
quote:
I get the great feeling that not only am I having a meal, I'm helping someone fulfill there dream, those people put their lives in those places, in a small way I become a part of that.
Oh lawd....well at least you admit it.
Posted on 7/31/12 at 12:51 pm to TulaneUVA
quote:What is wrong with this statement?
Oh lawd....well at least you admit it.
If I have the choice to support Joe who lives right down the road, or 5 guys from San Fran, I'm supporting Joe. If Joe is serving crap, I'll find another local entrepreneur to support who is serving good food.
Posted on 7/31/12 at 1:13 pm to LSUAfro
quote:
If I have the choice to support Joe who lives right down the road, or 5 guys from San Fran, I'm supporting Joe
Unless the guy is a close friend or family, I don't give a rats arse. I eat at what I qualify as better: better tasting/quality food at the better price.
In other words, if Joe's and 5 guys have the exact same tasting burgers and service, etc (all being equal)...I'm eating at whichever is cheaper. I don't care which is locally owned.
The statement was just very reminiscent of the "Walmart" haters and those fearing the destruction of Main St and Pop&Mom shops. It's a free market baby. If they can't compete, then GTFO. It's sad but it's the world we live in.
This post was edited on 7/31/12 at 1:15 pm
Posted on 7/31/12 at 1:24 pm to TulaneUVA
quote:
I'm helping someone fulfill there dream, those people put their lives in those places, in a small way I become a part of that.
my dream is to make love 24/7
when you gonna help me????
Posted on 7/31/12 at 1:27 pm to Mike da Tigah
quote:
For S&G, what dish would you say is served at Olive Garden is above average and could be sold at a serious Italian restaurant and fool people?
I would say that pretty much everything on the menu would be praised by the chimps on this board if it were at Pinetta's
And since you're too cool to eat there, how would you know the difference anyway? Your opinion isn't valid nor is it welcomed here since you haven't experienced the food to make a fair comparison.
Posted on 7/31/12 at 1:34 pm to TulaneUVA
quote:
. It's sad but it's the world we live in.
There's a good reason it's the world we live in though, wouldn't you think? I mean, I'd say there's also the world people line in with a really stellar food scene as well. Don't people make that choice themselves what world they live in?
Posted on 7/31/12 at 1:35 pm to Rohan2Reed
quote:
Yep. One of the most ubiquitous mistakes when running a restaurant. Food costs of canned and frozen products will always be higher than fresh food prepared correctly.
Always?
I don't know. I would think size of the restaurant and how much prep you can do ahead of time (and how scalable that prep is) are all factors that you need to consider.
There are too many variables involved for me to just accept the idea that you can "always" do it cheaper if you do everything yourself.
Posted on 7/31/12 at 1:35 pm to notiger1997
quote:
aren't liberal
definitely won't say that.
quote:
but they do like them some local places and have a great local brewing culture up there
Never said anything that disagrees with this.
We like our local places here too. A growing brewing culture. Still loaded with chains.
BTW, I went to Zaxby's for lunch. Daughter's choice.
Posted on 7/31/12 at 1:38 pm to TulaneUVA
quote:
The statement was just very reminiscent of the "Walmart" haters and those fearing the destruction of Main St and Pop&Mom shops. It's a free market baby. If they can't compete, then GTFO. It's sad but it's the world we live in.
Way to be part of the problem.
Posted on 7/31/12 at 1:44 pm to Rohan2Reed
quote:
Way to be part of the problem.
The mom and pop stores that offer shitty pay to employees, poor service to customers, and shitty prices are the problem. Not wal-mart. Whoever knew that bringing low prices to a massive consumer base would be so terrible? Probably a bunch of rich white people with IQs barely hovering above double digits is my guess.
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