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re: I think restaurateurs are erred in the way they think about food cost
Posted on 10/16/16 at 9:32 pm to Kujo
Posted on 10/16/16 at 9:32 pm to Kujo
I may be in the minority but I think the OP makes a good point
I think many restaurants already do what he's saying. Think about the gigantic "side salad" at CPK for $7.
I think many restaurants already do what he's saying. Think about the gigantic "side salad" at CPK for $7.
0
Posted on 10/16/16 at 9:52 pm to BocaJared
quote:
I think some restaurateurs get it, some don't.
The ones that don't aren't in business long, or wondering why they can't make any money
Posted on 10/16/16 at 10:10 pm to cgrand
I agree. We've gotten to where we'd rather cook at home and get a better value
I'm tired of going to fancy hip places to get ripped off for a big white plate and 5 bites of food. Then I'm hungry an hour later and end up making something else to eat later on
I'm tired of going to fancy hip places to get ripped off for a big white plate and 5 bites of food. Then I'm hungry an hour later and end up making something else to eat later on
Posted on 10/17/16 at 9:39 am to dallastiger55
As someone that worked in the restaurant industry for 10 years through HS and college, this is one reason I instantly lose respect for any restaurant that doesn't run specials like a happy hour or burger night or something. Those times allow you to experiment with your pricing and see how customers react.
I was at a very nice restaurant the other night on a Friday and it was packed when we arrived at 6 because they had a nice early bird special from 5-6 2 for 1 on certain entrees. By the time we left about 8 it was half full, again on a Friday. What that tells me is they are over priced if they want to fill their restaurant, maybe they don't and that's their business model.
I was at a very nice restaurant the other night on a Friday and it was packed when we arrived at 6 because they had a nice early bird special from 5-6 2 for 1 on certain entrees. By the time we left about 8 it was half full, again on a Friday. What that tells me is they are over priced if they want to fill their restaurant, maybe they don't and that's their business model.
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