> Food is huge here
Typically, this is how I measured my success as well: when I stopped looking at the prices of things and just shopped or ordered what I wanted without too much concern. (Within reason of course, because as a former cook when I want splurge it can easily hit 4 digits.)
Everything else never felt as a re-assuring,; I've bought lots of cars and motorcycles, signed leases, traveled etc... over the years, but nothing made me more comfortable than knowing that the food bill wasn't going to ruin my finances for the month(s) as it used to before.
I used to live on $100/month for food during university, it's partly why I decided to work in kitchens and I know I can stretch out a meal quite a lot and not lose on quality. And if it's just me, I tend to like simple meals that I can iterate upon: a ragu can turn into about 5 different dishes and all uses cheap(er) cuts of meat.
But I still remember having to wait to buy things from grocery stores like yogurts or juice or pasta only when they were on special (loss leaders) and it's actually how I got a pretty good at understanding the market dynamics of a food supply's value chain, which helped when I ran kitchens and when I got into supply chain.
It ultimately culminates in focusing my cuisine on farm to tables because eating in-season not only tastes the best, is more environmental, but when you're in charge of food costs in menu development you can achieve ROIs and ARRs to justify larger expenses by buying and sourcing from farms who you can count on for price breaks for other items/prioritization for other items by buying their entire harvest ahead of planting.
As both a former farmer and chef, this was a huge relief and allows you to utilize capital where it's needed most without taking as many loans for repairs, labour, training, expansion etc...