Restaurants have gotten so expensive……also recycling and phone apps (3 Viewers)

[Mister CIA]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

I still don't see it a lot but am seeing it more and more (our dog groomer being the most recent). I thought this was against the ToS of the CC merchants and the merchants would ban them as a customer if they found out. But maybe they're just willing to take that risk that they're a small enough fish they won't get noticed?

I'm not familiar with those stipulations, but perhaps businesses can use terminology to get around the agreement so that it's not an obvious recouping of credit card fees.

My local wine and liquor store offers cash discounts, which seems like a workaround, though I'm guessing cash in pocket is becoming rarer these days.

 

[Dr. Octopus]

I’m fine with being done and wasn’t trying to pick a fight but I believe you proved you don’t understand the business.

You proved you don’t understand context.

 

[Grahamburn]

Never really understood complaining about the price of something. Find an alternative or don't buy it. The market will adjust. $32 a pound brisket? Yeah, I'm not buying that, but someone is or he wouldn't be selling it at that price. Same with cars, clothes, vacations, everything. We, as Americans, just can't help ourselves. Stop buying.

 

[dkp993]

I’m fine with being done and wasn’t trying to pick a fight but I believe you proved you don’t understand the business.

You proved you don’t understand context.

So not done?

 

[Joe Bryant]

I certainly don't know. My restaurant does well, but I could never figure out the right math for the BBQ business.

$32/lb sounds ridiculous. But take $5/lb brisket. $10/lb after smoking. 1/3 going to food costs is the industry standard. From that view, $32/lb isn't completely outrageous. And if doing BBQ right, it has far more waste than other restaurants. At least until you get to the point that you are selling it all as soon as it comes off the smoker.

You have it figured out though. Whether it's hot dogs or beer or brisket or hamburgers, it's a percentage game.

And you need to be in that 33% food cost range to make the business work. That's assuming you do everything else (and there's a TON more to do as you well know) right.

 

[pollardsvision]

High BBQ prices are especially jarring, as Joe mentioned, because we see the prices of the meat at the store.

But it's also jarring because BBQ folk are usually generous people that love to feed their family/friends. The communal aspect is why they do it.

As such, BBQ people usually set their prices way too low. When somebody sells BBQ based on given restaurant standard pricing, it seems especially high.

 

[Golden Gopher]

Reminds me of when I was car shopping 18 months ago. One of the quotes I got had a line item on it that simply said "Market adjustment." So, I asked for clarification, and it was basically just what it sounded like. They were adding another $6K to the price simply because the market was such that they could do so. Crazy.

As for eating out, it's insane. Prices have gone up, yet service is worse than I can ever remember, generally speaking. That said, I try to give the people actually providing the service the benefit of the doubt, since many times the poor service can be attributed to places being short-staffed, lack of training, or both. On the flipside, it really makes you notice when someone does provide excellent service (and I do my best to let them know when that is the case).

 

[Doug B]

Philosophically I’m not down with the tacked on fee route. I’m more more inline with just adjusting my prices where needed. But I can tell you from a ton of first hand experience. The customer seems to gravitate to the lower price and add on fee route. Airlines and hotels have proven this to be true too. I hate it but the buying public is leading this charge with where they spend their money.

Automobiles, for a long time as well. Though I'm thinking that's come back around in the last 15 years or so.

It will be interesting to see if restaurants can be successful with a cost-plus pricing model. It might end up that some types of restaurants will be able to sustain cost-plus, and others won't be able to.

 

[ericttspikes]

Its bad out there. I measure food inflation by the Taco Bell bean burrito. They've doubled in price in a year. $2.79 as of yesterday by me. Just insane for what it is. Fast food in general is just dumb right now, which may be a blessing. No way I'm waiting in line to fill my gullet with fake, unhealthy food that actually costs money. Not sure how it ends, but certainly seems unsustainable.

 

[Doug B]

As such, BBQ people usually set their prices way too low.

One of our family friends opened up a BBQ restaurant in the 2000s ... and yeah, what you write hits home.

 

[Snoopy]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

There are a couple places around here that do it, and they charge the same amount for a credit card or a debit card, though the business gets charged less for a debit card.

 

[Joe Bryant]

High BBQ prices are especially jarring, as Joe mentioned, because we see the prices of the meat at the store.

But it's also jarring because BBQ folk are usually generous people that love to feed their family/friends. The communal aspect is why they do it.

As such, BBQ people usually set their prices way too low. When somebody sells BBQ based on given restaurant standard pricing, it seems especially high.

Agreed. Lots of BBQ people are not professionally trained in the restaurant business. They're just passionate about BBQ and feeding people. But as you well know, you have to be a sharp businessperson to survive in the restaurant business.

The trouble is BBQ is historically seen as a "cheap" food. As that's how it originated with low and slow cooking being able to tenderize the pork shoulder or beef brisket while the rich people go the pork chop or ribeye steak they could grill in a few minutes compared to the hours it took to tenderize the cheap cuts.

But when even the cheap cuts of meat are not cheap, that changes the equation.

Chicken Wings are another example.

There's a perception problem as well. People might pay up for a pizza (especially if the restaurant puts fancy Italian words like neapolitan in the description or even better, they have a wood fired pizza oven. They'll be fine with paying $25 for pizza when the pizzeria has 20% food costs but balk at paying $25 for BBQ when the BBQ place has food costs of 30%. It's fascinating.

 

[Doug B]

Its bad out there. I measure food inflation by the Taco Bell bean burrito. They've doubled in price in a year. $2.79 as of yesterday by me.

This is the same bean burrito that was like 79 cents in the early 1990s, right? Not saying the price increase over 30 years is out-of-line ... I'm genuinely asking for confirmation on the specific food item that's going for $2.79 today.

...

At one of the chain burger joints around us (the one I mentioned upthread with no staff or hiding-out staff) ... in late 2019, they charged $7.40-something (after tax) for my son's regular order (two 6-piece nuggets and a medium fry). That same order recently was just under $11 -- $10.90-something.

Cane's Chicken Fingers ... their price for a Caniac combo (six fingers + fixings & drink) was ~$11 + tax in the mid-2010s. In summer 2022, it was $15.79 and I believe it's north of $16 today. I'm tempted to pass by and take a picture of the drive-thru menu to see.

 

[General Malaise]

My local BBQ guy now is at $32 a pound for BBQ brisket.

That’s stupid. He’s just ripping people off. I can get brisket for 4-5 dollars a pound at Costco - he’s buying in huge quantities so even if it’s better quality beef he’s likely paying less.

Let's start a brisket racket GB! We'll be rich! Quit our jobs, sit around and make brisket all day and night. Well, you'll be doing that part on account of me not knowing how, but I'll keep you company!

 

[Grahamburn]

Its bad out there. I measure food inflation by the Taco Bell bean burrito. They've doubled in price in a year. $2.79 as of yesterday by me.

I'm tempted to pass by and take a picture of the drive-thru menu to see.

Please just look it up online.

 

[Grahamburn]

Can I take your order?

No, thanks. I'm just checking the menu prices. A burrito is $2.79 now?! I think I'll just pass by and take a picture of this nonsense.

 

[Dan Lambskin]

FWIW it’s not just restaurant prices, a jar of Mayo is like $7 now

 

[Doug B]

Please just look it up online.

Can't -- tried that already

 

[ericttspikes]

High BBQ prices are especially jarring, as Joe mentioned, because we see the prices of the meat at the store.

But it's also jarring because BBQ folk are usually generous people that love to feed their family/friends. The communal aspect is why they do it.

As such, BBQ people usually set their prices way too low. When somebody sells BBQ based on given restaurant standard pricing, it seems especially high.

Agreed. Lots of BBQ people are not professionally trained in the restaurant business. They're just passionate about BBQ and feeding people. But as you well know, you have to be a sharp businessperson to survive in the restaurant business.

The trouble is BBQ is historically seen as a "cheap" food. As that's how it originated with low and slow cooking being able to tenderize the pork shoulder or beef brisket while the rich people go the pork chop or ribeye steak they could grill in a few minutes compared to the hours it took to tenderize the cheap cuts.

But when even the cheap cuts of meat are not cheap, that changes the equation.

Chicken Wings are another example.

There's a perception problem as well. People might pay up for a pizza (especially if the restaurant puts fancy Italian words like neapolitan in the description or even better, they have a wood fired pizza oven. They'll be fine with paying $25 for pizza when the pizzeria has 20% food costs but balk at paying $25 for BBQ when the BBQ place has food costs of 30%. It's fascinating.

Yep. I have no idea how Buffalo Wild WIngs will survive. Their business was built on this cheap piece of the chicken that no one wanted to get people to come in and drink beer. I hadn't been to a BWW in a couple of years and ordered a 15 piece to pick up. It was over $30. It was bad enough that the order was $21 before tax, but they added a tip and "pick up fee" to get it over $30. WTF? So I have to spend 15 minutes driving here on my own dime to walk to a counter where some lady hands me a bag and I get to pay extra for that? Will not be doing that again anytime soon.

 

[dkp993]

Philosophically I’m not down with the tacked on fee route. I’m more more inline with just adjusting my prices where needed. But I can tell you from a ton of first hand experience. The customer seems to gravitate to the lower price and add on fee route. Airlines and hotels have proven this to be true too. I hate it but the buying public is leading this charge with where they spend their money.

Automobiles, for a long time as well. Though I'm thinking that's come back around in the last 15 years or so.

It will be interesting to see if restaurants can be successful with a cost-plus pricing model. It might end up that some types of restaurants will be able to sustain cost-plus, and others won't be able to.

Yeah it’s a real challenge. People hate the additional fees (and rightly so) but as soon as you roll-up those fee’s into an inclusive price point you get blasted for being overpriced (while always comparing you to the competition who’s using the fee model). It’s a lose/lose.

At the end of the day the product and services cost “X” to turn a small profit. Whether you charge “Y++” or “X” is ultimately how you think you will retain (and hopefully gain) customers. Hopefully the push back of the fee model takes root and owners adjust, but based on what I’ve seen the past few years it’s not going anywhere as the customer continues to choose it over the inclusive model.

 

[dkp993]

especially if the restaurant puts fancy Italian words like neapolitan in the description or even better, they have a wood fired pizza oven.

As someone who owned a restaurant specializing in wood fired oven (show oven) Neapolitan pizza’s in a upper middle class SoCal neighborhood, they still complained about the price.

 

[Joe Bryant]

My local BBQ guy now is at $32 a pound for BBQ brisket.

That’s stupid. He’s just ripping people off. I can get brisket for 4-5 dollars a pound at Costco - he’s buying in huge quantities so even if it’s better quality beef he’s likely paying less.

Let's start a brisket racket GB! We'll be rich! Quit our jobs, sit around and make brisket all day and night. Well, you'll be doing that part on account of me not knowing how, but I'll keep you company!

Let's do it GB!

 

[General Malaise]

High BBQ prices are especially jarring, as Joe mentioned, because we see the prices of the meat at the store.

But it's also jarring because BBQ folk are usually generous people that love to feed their family/friends. The communal aspect is why they do it.

As such, BBQ people usually set their prices way too low. When somebody sells BBQ based on given restaurant standard pricing, it seems especially high.

Agreed. Lots of BBQ people are not professionally trained in the restaurant business. They're just passionate about BBQ and feeding people. But as you well know, you have to be a sharp businessperson to survive in the restaurant business.

The trouble is BBQ is historically seen as a "cheap" food. As that's how it originated with low and slow cooking being able to tenderize the pork shoulder or beef brisket while the rich people go the pork chop or ribeye steak they could grill in a few minutes compared to the hours it took to tenderize the cheap cuts.

But when even the cheap cuts of meat are not cheap, that changes the equation.

Chicken Wings are another example.

There's a perception problem as well. People might pay up for a pizza (especially if the restaurant puts fancy Italian words like neapolitan in the description or even better, they have a wood fired pizza oven. They'll be fine with paying $25 for pizza when the pizzeria has 20% food costs but balk at paying $25 for BBQ when the BBQ place has food costs of 30%. It's fascinating.

Yep. I have no idea how Buffalo Wild WIngs will survive. Their business was built on this cheap piece of the chicken that no one wanted to get people to come in and drink beer. I hadn't been to a BWW in a couple of years and ordered a 15 piece to pick up. It was over $30. It was bad enough that the order was $21 before tax, but they added a tip and "pick up fee" to get it over $30. WTF? So I have to spend 15 minutes driving here on my own dime to walk to a counter where some lady hands me a bag and I get to pay extra for that? Will not be doing that again anytime soon.

BWW is owned by a hedge fund that also owns Arby's. If you thought the chain was greedy when it was publicly traded and beholden to shareholders, I assure you the new overlords are the Montgomery Burns' of consumer squeezing and money grabbing.

 

[General Malaise]

My local BBQ guy now is at $32 a pound for BBQ brisket.

That’s stupid. He’s just ripping people off. I can get brisket for 4-5 dollars a pound at Costco - he’s buying in huge quantities so even if it’s better quality beef he’s likely paying less.

Let's start a brisket racket GB! We'll be rich! Quit our jobs, sit around and make brisket all day and night. Well, you'll be doing that part on account of me not knowing how, but I'll keep you company!

Let's do it GB!

I'll get working on a logo stat.......it'll probably look just like the original FBG logo tho. I'm not a very strong drawer.

 

[Joe Bryant]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

I still don't see it a lot but am seeing it more and more (our dog groomer being the most recent). I thought this was against the ToS of the CC merchants and the merchants would ban them as a customer if they found out. But maybe they're just willing to take that risk that they're a small enough fish they won't get noticed?

I'm not familiar with those stipulations, but perhaps businesses can use terminology to get around the agreement so that it's not an obvious recouping of credit card fees.

My local wine and liquor store offers cash discounts, which seems like a workaround, though I'm guessing cash in pocket is becoming rarer these days.

Yes, that's a pretty common thing in more old school places.

Lots of places that begrudgingly moved from Cash Only to accepting credit cards will do this.

I get it. They have to pay the extra fees for credit cards.

From a business angle, I think it makes more sense though to raise the prices to cover and have just one price. But I understand why they don't want to do that.

 

[Joe Bryant]

My local BBQ guy now is at $32 a pound for BBQ brisket.

That’s stupid. He’s just ripping people off. I can get brisket for 4-5 dollars a pound at Costco - he’s buying in huge quantities so even if it’s better quality beef he’s likely paying less.

Let's start a brisket racket GB! We'll be rich! Quit our jobs, sit around and make brisket all day and night. Well, you'll be doing that part on account of me not knowing how, but I'll keep you company!

Let's do it GB!

I'll get working on a logo stat.......it'll probably look just like the original FBG logo tho. I'm not a very strong drawer.

Dude. I've thought a LOT about this already. Probably too much...

 

[culdeus]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Yep. I prefer businesses that give you the option to pay cash/debit and save 5%.

Seriously doubt anywhere does a 5% cash discount unless it's black market.

 

[General Malaise]

My local BBQ guy now is at $32 a pound for BBQ brisket.

That’s stupid. He’s just ripping people off. I can get brisket for 4-5 dollars a pound at Costco - he’s buying in huge quantities so even if it’s better quality beef he’s likely paying less.

Let's start a brisket racket GB! We'll be rich! Quit our jobs, sit around and make brisket all day and night. Well, you'll be doing that part on account of me not knowing how, but I'll keep you company!

Let's do it GB!

I'll get working on a logo stat.......it'll probably look just like the original FBG logo tho. I'm not a very strong drawer.

Dude. I've thought a LOT about this already. Probably too much...

There's a void for legit brisket in a little town I know where people would willinglu line up for hours to pay $32/Lb for smoked meat, even if it were raining, which happens quite often.....

 

[culdeus]

Was a pretty regular eat out Saturday night person but lately just pulled the plug. Can get a prime steak to cook myself or something in that tier and some prepared sides for 20/pp easily.

 

[General Malaise]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Yep. I prefer businesses that give you the option to pay cash/debit and save 5%.

Seriously doubt anywhere does a 5% cash discount unless it's black market.

I had two garage doors replaced 4ish years ago. Got a bunch of quotes. $2200 was the avg bid. Asked one guy if he'd take a cash discount and he didn't hesitate to agree to $2000 in cash.

 

[Snoopy]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Yep. I prefer businesses that give you the option to pay cash/debit and save 5%.

Seriously doubt anywhere does a 5% cash discount unless it's black market.

A lot of gas stations did that, but not restaurants.

 

[dkp993]

My local BBQ guy now is at $32 a pound for BBQ brisket.

That’s stupid. He’s just ripping people off. I can get brisket for 4-5 dollars a pound at Costco - he’s buying in huge quantities so even if it’s better quality beef he’s likely paying less.

Let's start a brisket racket GB! We'll be rich! Quit our jobs, sit around and make brisket all day and night. Well, you'll be doing that part on account of me not knowing how, but I'll keep you company!

Let's do it GB!

I'll get working on a logo stat.......it'll probably look just like the original FBG logo tho. I'm not a very strong drawer.

Dude. I've thought a LOT about this already. Probably too much...

I’m happy to consult. You’ll be comforted to know my consultation fee is an all inclusive price.

 

[General Malaise]

Was a pretty regular eat out Saturday night person but lately just pulled the plug. Can get a prime steak to cook myself or something in that tier and some prepared sides for 20/pp easily.

I'm with you but.......

Not having to do the prep work or the dishes? Man, that's worth something!

 

[culdeus]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Yep. I prefer businesses that give you the option to pay cash/debit and save 5%.

Seriously doubt anywhere does a 5% cash discount unless it's black market.

I had two garage doors replaced 4ish years ago. Got a bunch of quotes. $2200 was the avg bid. Asked one guy if he'd take a cash discount and he didn't hesitate to agree to $2000 in cash.

So black market.

 

[General Malaise]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Yep. I prefer businesses that give you the option to pay cash/debit and save 5%.

Seriously doubt anywhere does a 5% cash discount unless it's black market.

I had two garage doors replaced 4ish years ago. Got a bunch of quotes. $2200 was the avg bid. Asked one guy if he'd take a cash discount and he didn't hesitate to agree to $2000 in cash.

So black market.

License, bonded and insured.....maybe we have a different idea of what a black market is. I didn't find him on Silk Road.

 

[Dan Lambskin]

FWIW it’s not just restaurant prices, a jar of Mayo is like $7 now

Just checked. Kroger app stores receipts fairly far back.

20 oz Hellmans squeeze Mayo
2021 $4.99
2022 $5.99
2023 $6.99.
I usually wait for it to go on sale (got for $3.99 last trip) but damn

 

[General Malaise]

FWIW it’s not just restaurant prices, a jar of Mayo is like $7 now

Just checked. Kroger app stores receipts fairly far back.

20 oz Hellmans squeeze Mayo
2021 $4.99
2022 $5.99
2023 $6.99.
I usually wait for it to go on sale (got for $3.99 last trip) but damn

How much mayonnaise are you eating?

 

[Leroy Hoard]

So if I order a sandwich minus mayo do I get a discount? I'm also willing to pay cash.

 

[wlwiles]

Just got back from a week vacation at the beach in FL. In 4 different restaurants we were told up front by our server that they had adopted a new policy. They add 20% to every bill, with 15% going to the server and 5% going to the rest of the staff (bar, dishwashers, bussers, etc). They were clear to point out that no additional gratuity was required or expected, but that if any was given it would go 100% to the server. And that if we didn't agree with the mandatory 20% on top, this was our chance to opt out and leave before we ordered anything.

 

[Dan Lambskin]

FWIW it’s not just restaurant prices, a jar of Mayo is like $7 now

Just checked. Kroger app stores receipts fairly far back.

20 oz Hellmans squeeze Mayo
2021 $4.99
2022 $5.99
2023 $6.99.
I usually wait for it to go on sale (got for $3.99 last trip) but damn

How much mayonnaise are you eating?

Probably too much.
Squeeze Mayo for burgers, tuna, BLT, sandwiches
Jar Mayo if im making macaroni salad or potato salad or something like that

 

[Joe Bryant]

Just got back from a week vacation at the beach in FL. In 4 different restaurants we were told up front by our server that they had adopted a new policy. They add 20% to every bill, with 15% going to the server and 5% going to the rest of the staff (bar, dishwashers, bussers, etc). They were clear to point out that no additional gratuity was required or expected, but that if any was given it would go 100% to the server. And that if we didn't agree with the mandatory 20% on top, this was our chance to opt out and leave before we ordered anything.

Interesting. Where in Florida?

 

[Joe Bryant]

Not every country in the world eats the same cuts of chicken.

Can you elaborate? What other cuts are there?

 

[Major]

The only way to punish them is to not go

And I wouldn’t now that I know. It’s not like I’m stiffing the waiter. He/she would still get an 18% tip and I’d be kicking in another 5% for “to pay the staff”.

You'd hate South Beach. I noticed a lot of restaurants had a service fee of 20% already included and a note that said that doesn't include tip. My biggest WTF moment was when I went to the store in my hotel lobby and the bottled water also had that charge added on when I checked the receipt.

 

[Mitchie]

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Yep. I prefer businesses that give you the option to pay cash/debit and save 5%.

Seriously doubt anywhere does a 5% cash discount unless it's black market.

I had two garage doors replaced 4ish years ago. Got a bunch of quotes. $2200 was the avg bid. Asked one guy if he'd take a cash discount and he didn't hesitate to agree to $2000 in cash.

So black market.

License, bonded and insured.....maybe we have a different idea of what a black market is. I didn't find him on Silk Road.

well he ain't reporting that on his taxes so essentially a black market

 

[Major]

I think my problem with the high price of BBQ is that growing up in Texas it was always considered a tasty meal that could feed the entire family on a budget. Now when I get the bill I often consider whether I should just spend a few extra dollars at steakhouse for a nice filet.

 

[Joe Bryant]

I think my problem with the high price of BBQ is that growing up in Texas it was always considered a tasty meal that could feed the entire family on a budget. Now when I get the bill I often consider whether I should just a few extra dollars at steakhouse for a nice filet.

Yes. The perception change is a legit problem for BBQ. The reality is the business has to operate at a percentage of food cost basis based on current prices. Regardless of perception or nostalgia or history. But the reality of the perception is lots of people grew up like you and understandably don't like the change.

 

[Major]

I think my problem with the high price of BBQ is that growing up in Texas it was always considered a tasty meal that could feed the entire family on a budget. Now when I get the bill I often consider whether I should just a few extra dollars at steakhouse for a nice filet.

Yes. The perception change is a legit problem for BBQ. The reality is the business has to operate at a percentage of food cost basis based on current prices. Regardless of perception or nostalgia or history. But the reality of the perception is lots of people grew up like you and understandably don't like the change.

Yep. I also noticed a lot more BBQ restaurants opening up around Houston and Austin serving more 'premium' BBQ, fancier sides, atmosphere, etc. It's a different game than pulling up to Luling for a quick bite.

 

[Major]

My local BBQ guy now is at $32 a pound for BBQ brisket.

That’s stupid. He’s just ripping people off. I can get brisket for 4-5 dollars a pound at Costco - he’s buying in huge quantities so even if it’s better quality beef he’s likely paying less.

$18.50 seems like a steal now in a legendary establishment. Granted it's in small town Texas so overhead costs are much lower.

City Market BBQ Menu | Luling, TX

See the great food we have on our menu. BBQ. Visit us today.

www.citymarketluling.com

 

[General Malaise]

The only way to punish them is to not go

And I wouldn’t now that I know. It’s not like I’m stiffing the waiter. He/she would still get an 18% tip and I’d be kicking in another 5% for “to pay the staff”.

You'd hate South Beach. I noticed a lot of restaurants had a service fee of 20% already included and a note that said that doesn't include tip. My biggest WTF moment was when I went to the store in my hotel lobby and the bottled water also had that charge added on when I checked the receipt.

I'm not sure if this is commonplace everywhere, but post-COVID many restaurants near me have adopted a "service charge" for paying via credit card. Essentially a way to pass through the credit card fees restaurants pay to banks. I understand that restaurants have lost a lot of business since COVID and their own costs have gone up, but it's pretty off-putting to me as a consumer. I'd rather they embed the service charge in their prices, although I understand that restaurants are hesitant to raise prices even more than they have already.

Yep. I prefer businesses that give you the option to pay cash/debit and save 5%.

Seriously doubt anywhere does a 5% cash discount unless it's black market.

I had two garage doors replaced 4ish years ago. Got a bunch of quotes. $2200 was the avg bid. Asked one guy if he'd take a cash discount and he didn't hesitate to agree to $2000 in cash.

So black market.

License, bonded and insured.....maybe we have a different idea of what a black market is. I didn't find him on Silk Road.

well he ain't reporting that on his taxes so essentially a black market

How do you know that?

 

[jamny]

We're currently staying at a hight end resort in Big Sky Montana. A 12oz can of beer last night was $14 and the cheapest glass of red wine is $21.