Anonymous wrote:I am embarrassed to admit that I paid for a $16 hamburger and fries today. DD wanted one so we split it … it was good but it’s not a regular occurrence!

Anonymous wrote:Thanks Joe Biden

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Anonymous wrote:Don't go to a bar and order a drink.

$5 for a cheap Coors Light at a random dive bar in the Midwest.

For those who don’t know, a 6-pack of Coors Light bottles is around $5 retail.

Where? It’s $11 at Harris teeter. Maybe $10 on sale.

For crappy Coors Light? Craft beer costs about that much.

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Anonymous wrote:I don’t really get how fresh prepared food could cost less, tbh. I think the margins are razor thin.

Probably someone will come up with an ai or automation innovation that will change the labor math at some point, like what happened with the Automat and the McDonalds assembly method. I know Pret makes the sandwiches ahead but I don’t think that’s different enough to really dent the economics.

You’re paying $18 for a single BLT that you make in your own kitchen with grocery store ingredients? Sounds like someone who’s never ever cooked.

Well, why don't you factor in your labor and rent/mortgage costs, plus utilities? It's not just the ingredients you're paying for, obviously.

That’s the most absurd argument I’ve heard. Listen, restaurant owner. People are waking up to your ridiculous prices.

Oh, please. I work in media. But the idea you are only paying for ingredients is obviously false and you are dumb as a ham sandwich if you don’t see that.

The owner's overhead isn't my problem. If the chain next door has a fungible product for half the price, then they are getting my business. We're not talking about Brooklyn Delis. The Corner Bakery, Jersey Mikes, and Jimmy Johns are close enough to most lunch places and much cheaper

Haha. of course the owner's overhead is your problem! Do you think the overhead is not baked into the price of your meal at any of the chains you mention? It is, which means that the owner is skimping somewhere else, likely in the quality of the food. You've been trained to enjoy the taste of ground rat tail and pig anus, flavorless iceberg lettuce, and "cheese product."

Anonymous wrote:Cava is still decently priced for the amount of food you get. I usually order the falafel bowl with rice and greens and a lot of toppings. It’s $12.50 and I eat half for lunch and the rest for dinner.

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Anonymous wrote:I don’t really get how fresh prepared food could cost less, tbh. I think the margins are razor thin.

Probably someone will come up with an ai or automation innovation that will change the labor math at some point, like what happened with the Automat and the McDonalds assembly method. I know Pret makes the sandwiches ahead but I don’t think that’s different enough to really dent the economics.

You’re paying $18 for a single BLT that you make in your own kitchen with grocery store ingredients? Sounds like someone who’s never ever cooked.

Well, why don't you factor in your labor and rent/mortgage costs, plus utilities? It's not just the ingredients you're paying for, obviously.

That’s the most absurd argument I’ve heard. Listen, restaurant owner. People are waking up to your ridiculous prices.

Oh, please. I work in media. But the idea you are only paying for ingredients is obviously false and you are dumb as a ham sandwich if you don’t see that.

The owner's overhead isn't my problem. If the chain next door has a fungible product for half the price, then they are getting my business. We're not talking about Brooklyn Delis. The Corner Bakery, Jersey Mikes, and Jimmy Johns are close enough to most lunch places and much cheaper

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Anonymous wrote:This is the result of a minimum wage of $13+. Some fast food and fast casual places are even paying $15+. I was in a Playa Bowls the other day, and there must have been at least 6 people working. And, while reasonably busy (it was a Saturday morning), it wasn't crazy. Think about having to pay each of those teens $14/hour. That's $84. Let's say they were selling 12 bowls an hour at $12 = $288. So net of about $200, but certainly it's not that busy all day. But then the franchise owner needs to get paid, there's rent, utilities, costs for actual ingredients and supplies, insurance. No wonder prices are going up.

That’s fantastic for the workers but my middle class salary didn’t go up and now I can’t afford to eat out. Raising minimum wage was a bad idea, not everyone needs a livable wage, i.e. teenagers.

You don’t have teenagers preparing and serving your work day lunch.

+1. Also, as a counterpoint to teenagers-don't-need that, many teens have to save for or work their way through college. Due to rising college costs, it's become a lot harder over time to pay your way through college (Google it).

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Anonymous wrote:Thanks Joe Biden

+1. Why is he not setting price controls on things like bacon, setting limits on what businesses can charge, and how profitable they can be? Why is he allowing supply and demand capitalism to proceed unchecked by his socialist principles?

Sounds like someone is confused.

I think (hope) the PP is being sarcastic.

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Anonymous wrote:I don’t really get how fresh prepared food could cost less, tbh. I think the margins are razor thin.

Probably someone will come up with an ai or automation innovation that will change the labor math at some point, like what happened with the Automat and the McDonalds assembly method. I know Pret makes the sandwiches ahead but I don’t think that’s different enough to really dent the economics.

You’re paying $18 for a single BLT that you make in your own kitchen with grocery store ingredients? Sounds like someone who’s never ever cooked.

Well, why don't you factor in your labor and rent/mortgage costs, plus utilities? It's not just the ingredients you're paying for, obviously.

That’s the most absurd argument I’ve heard. Listen, restaurant owner. People are waking up to your ridiculous prices.

Oh, please. I work in media. But the idea you are only paying for ingredients is obviously false and you are dumb as a ham sandwich if you don’t see that.

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Anonymous wrote:We pretty much stopped eating out because restaurant prices are crazy expensive.

+1
And I'm consistently disappointed with what we get for the inflated prices.

Exactly. My humble $18 B.L.T. looked just like a normal sandwich anyone could quickly make at home. It wasn’t like a sky high volume of premium bacon or anything exotic on it. Total rip-off.

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Anonymous wrote:I don’t really get how fresh prepared food could cost less, tbh. I think the margins are razor thin.

Probably someone will come up with an ai or automation innovation that will change the labor math at some point, like what happened with the Automat and the McDonalds assembly method. I know Pret makes the sandwiches ahead but I don’t think that’s different enough to really dent the economics.

You’re paying $18 for a single BLT that you make in your own kitchen with grocery store ingredients? Sounds like someone who’s never ever cooked.

Well, why don't you factor in your labor and rent/mortgage costs, plus utilities? It's not just the ingredients you're paying for, obviously.

That’s the most absurd argument I’ve heard. Listen, restaurant owner. People are waking up to your ridiculous prices.

Oh, please. I work in media. But the idea you are only paying for ingredients is obviously false and you are dumb as a ham sandwich if you don’t see that.

Using your argument if I make a sandwich at home I’m paying for my own mortgage which I would have done anyways. If I eat out I’m covering the restaurant’s expenses in addition to my own. If you can’t see the difference then you’re the one that’s dumber than a doorknob.

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Anonymous wrote:I don’t really get how fresh prepared food could cost less, tbh. I think the margins are razor thin.

Probably someone will come up with an ai or automation innovation that will change the labor math at some point, like what happened with the Automat and the McDonalds assembly method. I know Pret makes the sandwiches ahead but I don’t think that’s different enough to really dent the economics.

You’re paying $18 for a single BLT that you make in your own kitchen with grocery store ingredients? Sounds like someone who’s never ever cooked.

Well, why don't you factor in your labor and rent/mortgage costs, plus utilities? It's not just the ingredients you're paying for, obviously.

That’s the most absurd argument I’ve heard. Listen, restaurant owner. People are waking up to your ridiculous prices.

Oh, please. I work in media. But the idea you are only paying for ingredients is obviously false and you are dumb as a ham sandwich if you don’t see that.