361–370 of 498 posts
Maybe the reason the margins are so low in the US is that everyone tries to rip each other off?
If all the providers of utility services (cleaning, water, electricity, ...) start to push the pricing limits, no wonder you’ll end up having no margin left at $11.
I’d rather make the kebabs myself every single day at that price!
Earlier quoted context omitted.
A "bro culture" article written by a female entrepreneur who isn't from Silicon Valley… right. I think you need to check your prejudices. 1) plenty of restaurants don't sell alcohol, including it seems this one. she also had a point about how drinks aren't a great revenue generator given the price you can expect to charge in a fast-casual setting vs. the costs (higher than grocery stores) 2) how is the restauranteur'…
Ref 3: 1. Prices in USD 2. Quotes Philly Mag. (Philladelphia?) 3. Mentions how generous tipping is required to help servers survive Yeah, of course one would assume it’s about US. I’m honestly very surprised if it isn’t.
Earlier quoted context omitted.
When their title is "Why Restaurants Are So Fucked" instead of "Why Restaurants In America Are So Fucked" is why.
I think one is expected to understand the context oneself or else the first time one's spouse says "There aren't any eggs" one may receive a terrific fright at the thought of the impending doom of all sexual reproduction on the planet.
The internet is a _global_ space and there's very little effort required to make the distinction.
I would argue that the writers of these articles are the ones not understanding the "context of oneself" given how they think their readership is entirely American.
Something's up. In Germany in a normal city I can get a döner the same size as the one in the photo for €3 ($3.50?). It's not sourdough nor high quality protein but that can't explain the $7.50 difference. Edit: as the commenter below reminded me, it's actually more like €4-5 but my point stands.
And in Stockholm you’d be lucky to get one under €9. These things vary with taxes and living costs (which ironically include the Döner). Germany also has a huge Turkish community, perhaps competition is just fierce in that category?
Too bad that there are very few real Turkish restaurants around. We happen to have one in my town and it's very, very good. When Germans think "Turkish" they think "Döner", and that's just unfortunate.
I'm living in a big city and the rent these restaurants have to pay is ridiculous.
All new buildings get used as offices.
Earlier quoted context omitted.
A "bro culture" article written by a female entrepreneur who isn't from Silicon Valley… right. I think you need to check your prejudices. 1) plenty of restaurants don't sell alcohol, including it seems this one. she also had a point about how drinks aren't a great revenue generator given the price you can expect to charge in a fast-casual setting vs. the costs (higher than grocery stores) 2) how is the restauranteur'…
how about this? https://medium.com/@joelleparenteau/wolfing-it-down-f703a3cf... "We are looking for people who love food and crave the experience of working in a restaurant that operates more like a tech startup — after all, that’s my background and we are backed by the Shopify founders." who craves the experience of working in a restaurant? wtf is wrong with that woman? it's a job and they enjoy it if the boss treat…
I worked bar and restaurant for 25 years. I would never, ever open or own a restaurant voluntarily. The margins are minuscule and require huge up-front costs with micro-managed inventory, labor and quality control to break even. Bars however are a dream. Inventory control is simply tracking portions and comps. Outside of garnishes nothing rots or goes bad. And assuming tips are good, labor is no worry either. We had…
Yeah it’s funny that she ever mentions booze, where the markups are 200-500%. If you can use your tables and food to sell bottles of wine, you can really improve your bottom line.
Earlier quoted context omitted.
> it reads as the typical piece from the "bro culture" that massively ignores the rest of the world. Why should articles need to be generalized to the world? It certainly fits the Canadian and US markets. You can't have comprehensive coverage of everything and everyone in an article.
To be honest I thought in many ways it was pretty spot on for the UK as well. The company I work for has a brand tracking product that looks at the casual dining sector[1] from the perspective of consumers: https://savanta.com/product/brandvue-eating-out/ . You can easily find problems around a lot of the points raised in this post in our dataset. If you cut too much around areas like food quality and service your NP…
But then property owners are accruing financial value through property price rises, they don't need to have leasees, they're still making money.
I don't understand why the Council isn't super harsh on property maintenance (absent landlords let their properties bring down the appearance of an area); and why the gov. don't levy high taxes for empty commercial properties. IMO high-street properties that are empty should be a heavy loss on landlords.
Earlier quoted context omitted.
Yeah, but I don't generally sit down and drink 3 cokes in one sitting. Alcohol is a great money maker because there's a large standard deviation to how many drinks a given person might order. It would be very rare for a customer to drink 3 cokes with dinner but not uncommon for someone to order 3 beers.
When I am out in larger groups, the number of drinks varies little with what was ordered, be it beer, alcohol-free beer or other beverages. This is one medium to large sized glass of beverage for a lunch and several in the evening. Coke might be an exception, but it is very rare, that someone orders coke in a restaurant. Usually you have fruit juices of many variations, often as a "Schorle", that is fruit juice mixed…