If people want good wine to be affordable in restaurants (including wine bars) then the food will have to cost more. Somehow the place has to make at least a little money or it won’t be there for long!
OK! I was talking to the owner of a local small restaurant just yesterday. His costs are astounding, especially considering his “low rent” location. The money has to come from somewhere or he just has to close. I do think people need more education on what it takes to put that roast chicken in front of them.
Absolutely! As a person who has put roasted chicken in front of family and friends, I know the costs of the raw materials (which are higher for me as a consumer, but still). Good ingredients, labor, and — gasp! — benefits are costly, and, I would argue, should be. Not everything in the business can be a loss leader, and not everything can have 300% markup. Tradeoffs must be made.
now we need a watercolor painting of a chicken :)
A roasted chicken!
If people want good wine to be affordable in restaurants (including wine bars) then the food will have to cost more. Somehow the place has to make at least a little money or it won’t be there for long!
Preach!
OK! I was talking to the owner of a local small restaurant just yesterday. His costs are astounding, especially considering his “low rent” location. The money has to come from somewhere or he just has to close. I do think people need more education on what it takes to put that roast chicken in front of them.
Absolutely! As a person who has put roasted chicken in front of family and friends, I know the costs of the raw materials (which are higher for me as a consumer, but still). Good ingredients, labor, and — gasp! — benefits are costly, and, I would argue, should be. Not everything in the business can be a loss leader, and not everything can have 300% markup. Tradeoffs must be made.