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the-denver-nugs t1_itak52n wrote

Reply to comment by Avocadofarmer32 in If not Atlas, then who? by Accurate-Lecture7473

your absolutely right and I love the people saying it's to be Instagram friendly it's fucking funny. do you realize how many people that come to my restaurant just to post it on Instagram and take pictures? that is legit a market at this point. ambiance and feeling high class can get you guests lmao. also know a chef at one of the places, the food isn't bad at all for the price. fresh food has been expensive for like 3 years now. people don't realize in the last year alone a pound of chicken has gone from like $5 to like 10$ (just loose things but it has doubled pretty much in a year) which a double in price even 2.5$(8oz) to 5$ for chicken can make a grilled chicken breast go from 7.5$ to $15. in the industry we shoot for 30%-35% food cost as a standard.

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imperaman t1_itcpak1 wrote

If food cost is 30-35% of the price of an entree, then if the food cost doubles, the price of the entree should increase by 30-35%.

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the-denver-nugs t1_itxnd24 wrote

uhhhh did you do the math because say if the chicken doubles from $5 -%10. then 5X3=15 10x3=30. why would the price of the entree only increase 30%? granted you are somewhat right but not because of any reason you posted. labor/building arn't included which would change the pricing structure because with $5 chicken it's $10 profit. with $10 chicken it's a $20 profit. though also pricing for rent and housing also through the roof. and labor has also been more expensive than ever in the pandemic as we have had to pay more for servers, BoH, cooks, bartenders. we havn't doubled entree prices but we are incuring more expenses than ever before and probably should have.

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