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Message
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Posted on 7/31/21 at 10:26 pm
Posted on 7/31/21 at 10:26 pm
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This post was edited on 11/10/21 at 11:17 am
10
Posted on 7/31/21 at 10:31 pm to X123F45
frick this
Posted on 7/31/21 at 10:37 pm to X123F45
Not only is that crazy expensive, but it’s annoying they call it a surcharge and not just change the price
Posted on 7/31/21 at 10:42 pm to X123F45
quote:
These places have lost their minds.
Have they though if people are going to be willing and able to pay these inflated prices?
Look at real estate prices and used cars all across the country. People are paying these prices.
Posted on 7/31/21 at 10:52 pm to Paul Allen
Ill spend 30 bucks on beef. Not chicken.
Posted on 7/31/21 at 10:54 pm to SammyTiger
quote:
it’s annoying they call it a surcharge and not just change the price
The only plus side to the surcharge thing is the implication that it will not be happening if/when prices go down. Once a price is changed in ink on a menu, its never going back down. The surcharge at least shows intent for it to be temporary.
I'm learning the key to wings, money wise, is to order them from places that aren't wing spots. Pizza joints, sushi restaurants, other Asian style places, etc.
Posted on 7/31/21 at 10:56 pm to X123F45
With the economy, I don’t blame them. They can’t sell food for a loss. But…like what was mentioned above, surcharges piss me off. Change the price.
Posted on 8/1/21 at 6:13 am to X123F45
Wing shortage baw, switch to thighs
Posted on 8/1/21 at 6:53 am to X123F45
Increasing the minimum wage will also contribute to vendors recouping their costs, but overall food costs have gone insane.
Posted on 8/1/21 at 9:16 am to X123F45
You can buy 5 pounds of wings at Wal Mart for $12 and cook it yourself
5 pounds generally yields about 30 wings
5 pounds generally yields about 30 wings
Posted on 8/1/21 at 11:46 am to goldennugget
quote:
and cook it yourself
This is always such a lame response
Posted on 8/1/21 at 11:54 am to SammyTiger
quote:
it’s annoying they call it a surcharge and not just change the price
They plan on going back to the regular price...when prices get back to normal.
Posted on 8/1/21 at 1:37 pm to X123F45
Ordered some to go on Friday and this wasn’t mentioned on the phone. I had to run through the receipt when she told me the total at the desk. I wasn’t going to walk out or anything at that point but the price being over $40 caught me off guard.
They do have signs on the doors and hostess though
They do have signs on the doors and hostess though
Posted on 8/1/21 at 1:48 pm to X123F45
A pack of wings at Rouses is just under $20. Super 1 has them for around $10. There seems to be some liberties taken with markups.
Posted on 8/1/21 at 4:35 pm to Degas
frick that prices are out of the roof right now. A year ago a case of jumbo chicken wings was around $90. Today it’s $160. Not sure where you expect them to make money
Posted on 8/1/21 at 7:59 pm to X123F45
$4.50 for 5 wings and fries Monday thru Thursday at Chicken and Watermelon
Posted on 8/1/21 at 8:43 pm to bosoxjo13
quote:
A year ago a case of jumbo chicken wings was around $90. Today it’s $160. Not sure where you expect them to make money
What does this even mean? I love when a kitchen manager tries to throw cooking lingo and BS around that doesn’t make any sense.
Everyone is trying to frick people on pricing right now.
As said, you can still buy wings at a grocery store which is more expensive then a restaurant gets them in bulk for 50 cents each. Restaurants selling them for $2 each is absolutely an absurd inflated price. That’s 400% markup. If that’s what it takes for a restaurant to survive, it’s not going to last. That’s not sustainable. I get increasing pricing due to expenses but that’s just not sustainable.
Posted on 8/1/21 at 9:14 pm to baldona
The 3 rack cryovac of babybacks at Sam’s being $50 is even sadder, imo.
Posted on 8/1/21 at 9:18 pm to baldona
Pretty simple. Plus I’m not a kitchen manager, so maybe that helps. I do find it amusing when someone tries to equate the price they pay at whatever grocery store to what a restaurant should charge, because that’s definitely what goes into to sustaining a restaurant. Haha
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