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Posted on 6/12/15 at 3:52 am to weagle99
This is the only industry where customers get mad they have to pay for something. Nothing is free. They had to pay for the ingredients and pay someone to make the sauce.
Posted on 6/12/15 at 3:56 am to Gris Gris
The best is charging you on the dl. Last summer we were on our way to San Antonio, we stopped at a Mexican restaurant. We had several rounds of tea during the meal. When the bill came they had charged us 3.25 for every cup.AND you know they were on top of the refills. I had even made the comment that they were slinging some tea. No damn wonder. I played their game though and had the charges reversed on my credit card.
Posted on 6/12/15 at 6:02 am to CMPunkBITW
I'm surprised that Michelle hasn't made an official decree about this anyway.
Isn't the United States one of the few countries where customers get six refills of sweet tea during one meal, and expect them all for free?
Isn't the United States one of the few countries where customers get six refills of sweet tea during one meal, and expect them all for free?
Posted on 6/12/15 at 6:48 am to CMPunkBITW
If you shake the salt shaker at the tale, should you be charged? You use two sugar packets jn your tea, should your tea cost more than the guy who uses one? It comes to a point where these things are inconsequential. Certain things I understand. Like a place I worked limited ketchup packets we put with to go orders. But that was just how many we put in there, if the customer asked for more we'd put more. The cost to make a 5 gallon bucket of ranch isn't that much. When you start nickeling and diming, its noticed by the customer. Thats not just in restaurants. If a grocery store started charging rental fees for a buggy, you'd probably be less likely to shop there. I understand covering costs, but I honestly think you should price your food to cover these low end things. It would be less noticeable to me at least. I'm not going to not eat somewhere because its 50 cents more per meal.
Posted on 6/12/15 at 6:52 am to Teddy Ruxpin
quote:
Zaxby's
I will gladly pay extra for extra Zaxby's sauce for my fries!!!
Posted on 6/12/15 at 7:58 am to weagle99
quote:
You nailed it: everyone knows that a bottle of dressing / sauce doesn't cost $40 which is what it would be if each small amount cup were valued at the restaurant price.
Do you have any idea how the food industry works? Any idea's about that hidden costs in your bottle of ranch dressing?
Posted on 6/12/15 at 8:41 am to TheCaterpillar
Restaurants best margins are on anything other than the entree. Restaurants try to keep entree food costs to a max of 25%. Pizza places can easily go far below that to 10% to 15%. Quality steak or quality seafood go above the line upwards to 35%. A restaurants profitability is greatly affected by how good their servers are at upselling a table appetizers and deserts. Those are typically 10%-15% food cost items. Fountain beverages and tea is a 3%-5% cost item due to the fact that many just order water. A table of 4 with just one non water beverage order is a kind of insurance that a small profit will be made on the table. Get a staff full of sharp servers who are good at pushing apps and deserts on the regular and you will have a good chance at success given the food is quality.
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