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Posted on 10/20/25 at 10:15 pm to forkedintheroad
quote:When I was a kid, your annual sit-down restaurant count was about the same as your family headcount. One per birthday.
Eating out is once a month now.
Posted on 10/20/25 at 11:11 pm to PowerTool
I agree with you, our portions are generally too large, but it’s hard for individual restaurants to buck the system.
Food usually makes up only 25 or so percent of total costs, so cutting portion size in half doesn’t cut total cost in half. Yet customers understandably expect to save more than 12.5% when ordering half the food. But the plate, rent, dishwashing, linens, insurance, fees, and labor all cost the same.
In American dining, “value” is synonymous with abundance. Restaurants that try to break that mold almost always get shredded in online reviews. The people who feel shortchanged are far more likely to leave a comment than those who were satisfied. For every diner who appreciates a reasonable portion, three fatties will complain it was “skimpy.” Since the model only works if they sell to a larger volume of customers (no pun intended) than before, the lower margin plus the outsized influence of negative reviews makes it a noble idea but usually a recipe for going under.
Until most Americans care more about what they eat than how much they eat it just isn't feasible for the average owner despite how much they wish it were.
Food usually makes up only 25 or so percent of total costs, so cutting portion size in half doesn’t cut total cost in half. Yet customers understandably expect to save more than 12.5% when ordering half the food. But the plate, rent, dishwashing, linens, insurance, fees, and labor all cost the same.
In American dining, “value” is synonymous with abundance. Restaurants that try to break that mold almost always get shredded in online reviews. The people who feel shortchanged are far more likely to leave a comment than those who were satisfied. For every diner who appreciates a reasonable portion, three fatties will complain it was “skimpy.” Since the model only works if they sell to a larger volume of customers (no pun intended) than before, the lower margin plus the outsized influence of negative reviews makes it a noble idea but usually a recipe for going under.
Until most Americans care more about what they eat than how much they eat it just isn't feasible for the average owner despite how much they wish it were.
This post was edited on 10/21/25 at 3:44 pm
Posted on 10/21/25 at 4:09 am to Jake88
quote:
Hmm, I wonder what else besides the food might be costly to his margins in NYC.
RENT.
Good luck trying to find retail space that's not now Private Equity with a price tag that is supposedly "market" even though they own tons of empty space no one aside from giant chains can afford without charging $17 for egg salad sandwiches.
Posted on 10/21/25 at 6:30 am to baldona
Now do labor, rent and insurance
Posted on 10/21/25 at 7:01 am to Baers Foot
quote:
can't and won't cook for themselves
I recently tried to teach the girlfriend of a family friend how to cook. She was handing her boyfriend and their kids a Pop Tart for breakfast. I showed her how to make bacon and eggs. They still eat Pop Tarts because she says cooking is too much trouble. I don't understand why a man would be interested in a woman who will not cook him a decent breakfast
Posted on 10/21/25 at 7:27 am to ragincajun03
$17 for an egg sandwich has nothing to do with inflation. Go figure they use a New Yorker to complain about something driven by his own greed
Posted on 10/21/25 at 7:53 am to ragincajun03
And yet there’s nothing about the cow or the chicken that has changed in the slightest.
The change has all been in the processing and distribution parts, driven by government decision-making.
The change has all been in the processing and distribution parts, driven by government decision-making.
Posted on 10/21/25 at 7:54 am to Meauxjeaux
I eat it at home, cheaper and far more healthier.
Posted on 10/21/25 at 8:24 am to northshorebamaman
quote:
But the plate, rent, dishwashing, linens, insurance, fees, and labor all cost the same.
Repairs man...don't forget those. They eat me up with my restaurant being at 15 years old. Customers do a ton of a damage as well
Posted on 10/21/25 at 8:46 am to wm72
quote:
RENT
This. Looked at rental space in NYC, OMG!
Posted on 10/21/25 at 9:39 am to ragincajun03
Probably cause the waiters are making more than the owners! These 30% plus tips have all the profits going to the staff. lol.
Posted on 10/21/25 at 9:58 am to TT9
To keep costs down note explosion of Asian and Mex restaurants. Food generally healthy and satisfying, prices not beyond sky high. Also not always multi $$ corp franchises.
This post was edited on 10/21/25 at 9:58 am
Posted on 10/21/25 at 3:42 pm to jmarto1
quote:Good catch. Don't know how I forgot that.
Repairs man...don't forget those. They eat me up with my restaurant being at 15 years old. Customers do a ton of a damage as well
Posted on 10/21/25 at 3:47 pm to LouisianaLady
quote:
Yeah, there’s a line out the door at most popular restaurants. I’m not personally seeing the whole “people don’t dine out these days” claims you see online.
It really depends. For instance, here in Louisville (we have a decent foodie scene at this point) there's been a rash of restaurants closing but they're ones that were either oversaturated (i.e. pizza, Mexican, BBQ) or just weren't all that great in the first place.
If you provide good service and quality food, you're still open and running at this point. And as a patron, as things get more expensive, I'm getting choosier about where I go out to eat.
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