Restaurants have gotten so expensive……also recycling and phone apps (1 Viewer)

[BeTheMatch]

Single dad with a teenage boy, daughter in college - we order fast food sometimes. Thursday nights are boneless wing night 2-3x month. BOGO - total of 30 with tax and tip for under $23. Chipotle order saved - 2 entrees 20.99 and ready in 10 minutes. Large soda and medium fries for $1.09 on Fridays thru McDs app.

Apps are fantastic - regularly use Chipotle, BW3, Taco Bell, McDonalds. No ordering Into a speaker, less wait times, little to no tip.

I genuinely don't understand how it's less wait time unless things have changed since the first and last time I tried to use an app.

I ordered via Taco Bell app like two years ago. To pick up my food, I had to go sit in the same drive thru lane with all the other morons who hadn't even ordered yet to pick up my food.

That makes no sense.

Is that not how it works now?

 

[BeTheMatch]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

Yes. I know they're the future likely but I hate the QR bring the drink so you don't have to talk to anyone thing. Hate it. It goes against a zillion years of hospitality culture.

But I also accept I'm an outlier.

I should also say that this place, I could go to the bar and talk to the bartender and order food and tell them what table I am at. And plenty of people do that. And I will if I get there first and don't know where the rest of the crew wants to sit. But for me, the efficiency and ease of ordering myself far outweighs any interactions

Understood. The fundamental difference is I don't see the interactions as a negative. I see them the opposite way. Interactions are a positive and in a world where most places offer products of similar good quality, the interactions are the differentiator in what company is better.

And I know I'm an outlier there. As most people are looking to avoid personal interaction, I'm looking for more of it.

Do you pump your own gas or use full service?

I only ask because until recently, Oregonians HAD to use full service. Now we have a choice and I can blessedly pump my own gas.

Do you use Self-Checkout at the grocer, or still wait for a cashier?

We don't have the option of full service gas in TN but if we did, I'd likely pay for full service knowing I was providing work for a job.

For checkout, I only use self checkout if there are no other options. I hate it. I'm like Trader Joe's there.

You might think that now. But then when you sit there forever waiting for the guy to get done with seven other cars first before sauntering over to your car a half hour after you got there, it sort of loses its appeal.

 

[fruity pebbles]

Single dad with a teenage boy, daughter in college - we order fast food sometimes. Thursday nights are boneless wing night 2-3x month. BOGO - total of 30 with tax and tip for under $23. Chipotle order saved - 2 entrees 20.99 and ready in 10 minutes. Large soda and medium fries for $1.09 on Fridays thru McDs app.

Apps are fantastic - regularly use Chipotle, BW3, Taco Bell, McDonalds. No ordering Into a speaker, less wait times, little to no tip.

I genuinely don't understand how it's less wait time unless things have changed since the first and last time I tried to use an app.

I ordered via Taco Bell app like two years ago. To pick up my food, I had to go sit in the same drive thru lane with all the other morons who hadn't even ordered yet to pick up my food.

That makes no sense.

Is that not how it works now?

Places I’ve been to put your order on the togo rack. Park car, walk in, grab it, walk out. Some also will bring it out to you if you want. I find it easier to just grab it though.

 

[General Malaise]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

Yes. I know they're the future likely but I hate the QR bring the drink so you don't have to talk to anyone thing. Hate it. It goes against a zillion years of hospitality culture.

But I also accept I'm an outlier.

I should also say that this place, I could go to the bar and talk to the bartender and order food and tell them what table I am at. And plenty of people do that. And I will if I get there first and don't know where the rest of the crew wants to sit. But for me, the efficiency and ease of ordering myself far outweighs any interactions

Understood. The fundamental difference is I don't see the interactions as a negative. I see them the opposite way. Interactions are a positive and in a world where most places offer products of similar good quality, the interactions are the differentiator in what company is better.

And I know I'm an outlier there. As most people are looking to avoid personal interaction, I'm looking for more of it.

Do you pump your own gas or use full service?

I only ask because until recently, Oregonians HAD to use full service. Now we have a choice and I can blessedly pump my own gas.

Do you use Self-Checkout at the grocer, or still wait for a cashier?

We don't have the option of full service gas in TN but if we did, I'd likely pay for full service knowing I was providing work for a job.

For checkout, I only use self checkout if there are no other options. I hate it. I'm like Trader Joe's there.

I use self-checkout for the efficiency at my big-box grocer and Costco. I like human interaction too but if I can save 10 minutes not waiting in line for a task I can do myself more efficiently, I'm all over it.

Time is money.

 

[General Malaise]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

Yes. I know they're the future likely but I hate the QR bring the drink so you don't have to talk to anyone thing. Hate it. It goes against a zillion years of hospitality culture.

But I also accept I'm an outlier.

I should also say that this place, I could go to the bar and talk to the bartender and order food and tell them what table I am at. And plenty of people do that. And I will if I get there first and don't know where the rest of the crew wants to sit. But for me, the efficiency and ease of ordering myself far outweighs any interactions

Understood. The fundamental difference is I don't see the interactions as a negative. I see them the opposite way. Interactions are a positive and in a world where most places offer products of similar good quality, the interactions are the differentiator in what company is better.

And I know I'm an outlier there. As most people are looking to avoid personal interaction, I'm looking for more of it.

Do you pump your own gas or use full service?

I only ask because until recently, Oregonians HAD to use full service. Now we have a choice and I can blessedly pump my own gas.

Do you use Self-Checkout at the grocer, or still wait for a cashier?

We don't have the option of full service gas in TN but if we did, I'd likely pay for full service knowing I was providing work for a job.

For checkout, I only use self checkout if there are no other options. I hate it. I'm like Trader Joe's there.

You might think that now. But then when you sit there forever waiting for the guy to get done with seven other cars first before sauntering over to your car a half hour after you got there, it sort of loses its appeal.

You might have stayed in Oregon longer than a year had we changed the gas bill sooner.....

 

[BeTheMatch]

I love the QR code thing. Brewery we go to often. Each table has its own QR code which takes you to the menu. Order the beer and pizza and wala, a few minutes later I am eating and drinking without having to get out of my seat or talk to anyone. No tips at this place either

They're like Self-Checkout at stores; first reaction for me was like "NUTS TO THIS" and now I'm disappointed when it isn't an option.*



*Except for you, Trader Joe's.

Yes. I know they're the future likely but I hate the QR bring the drink so you don't have to talk to anyone thing. Hate it. It goes against a zillion years of hospitality culture.

But I also accept I'm an outlier.

I should also say that this place, I could go to the bar and talk to the bartender and order food and tell them what table I am at. And plenty of people do that. And I will if I get there first and don't know where the rest of the crew wants to sit. But for me, the efficiency and ease of ordering myself far outweighs any interactions

Understood. The fundamental difference is I don't see the interactions as a negative. I see them the opposite way. Interactions are a positive and in a world where most places offer products of similar good quality, the interactions are the differentiator in what company is better.

And I know I'm an outlier there. As most people are looking to avoid personal interaction, I'm looking for more of it.

Do you pump your own gas or use full service?

I only ask because until recently, Oregonians HAD to use full service. Now we have a choice and I can blessedly pump my own gas.

Do you use Self-Checkout at the grocer, or still wait for a cashier?

We don't have the option of full service gas in TN but if we did, I'd likely pay for full service knowing I was providing work for a job.

For checkout, I only use self checkout if there are no other options. I hate it. I'm like Trader Joe's there.

You might think that now. But then when you sit there forever waiting for the guy to get done with seven other cars first before sauntering over to your car a half hour after you got there, it sort of loses its appeal.

You might have stayed in Oregon longer than a year had we changed the gas bill sooner.....

It was two... but point taken.

 

[Peggy]

I don't get why working in a restaurant is one of the toughest jobs out there. Making it in the restaurant business as an owner and maybe a manager, sure. But, cooks and servers? They are on their feet all day long but at least they are inside. It doesn't take much thinking or require specialized training (professional chiefs aside). I'd say it's one of the least toughest and that's probably why pay isn't that great.

I don’t know, I’ve been a line cook at a very busy restaurant. I’ve also worked moving furniture all day at a national moving company. The line cook was far worse. Probably the most stressful job I’ve ever had. The orders just never stopped.

I get there are different levels and we are lumping them together, but, let's take Red Robin for example. The cooks and wait staff are following simple outlined sets of instruction over and over. It's not more mentally challenging than any other type of repetitive assembly type work. And it's less physically challenging than most manual labor.

If it's more stressful compared to how much they get paid, then that's a reason to tip heavily. But that's different, it's not one of the toughest jobs out there.

 

[ChiefD]

I don't get why working in a restaurant is one of the toughest jobs out there. Making it in the restaurant business as an owner and maybe a manager, sure. But, cooks and servers? They are on their feet all day long but at least they are inside. It doesn't take much thinking or require specialized training (professional chiefs aside). I'd say it's one of the least toughest and that's probably why pay isn't that great.

I get there are different levels and we are lumping them together, but, let's take Red Robin for example. The cooks and wait staff are following simple outlined sets of instruction over and over. It's not more mentally challenging than any other type of repetitive assembly type work. And it's less physically challenging than most manual labor.

If it's more stressful compared to how much they get paid, then that's a reason to tip heavily. But that's different, it's not one of the toughest jobs out there.

You don't think much of the peasants, do you?

 

[Dr. Octopus]

. But that's different, it's not one of the toughest jobs out there.

You’ve said this a few times. I don’t think anyone thinks that - but that doesn’t mean it’s not rough. Obviously it’s low paying in wages because, yes it doesn’t require a rare skill set, but that also doesn’t mean it can’t be tough work.

 

[Da Guru]

6 of us. Two non-drinkers, so probably 15 cocktails for all of us - plus a few non-alc drinks. Had tons of good shareable food (scallops, sea bass, jerk chicken, lobster mac as main dishes. 7 or 8 veggie sides - two boxes of leftovers) was $375 + tip for the 6 of us. That's totally reasonable IMO and feel like I would have paid the same 10 years ago.

And we should be talking about grocery stores instead of restaurants. Trader Joes is definitely where it's at, cause all the other local'ish chain grocerers are ridiculous these days

Where?? I want to go there!

 

[DA RAIDERS]

Is it just me or is "Market Price" becoming more prevalent in restaurants? It used to be reserved mainly for seafood, and I'd only ever see it on various fish or lobster dishes, maybe shrimp too. Went to a birthday dinner for a cousin this past weekend and on the restaurant menu all proteins other than chicken were listed as Market Price (couple ribeyes, filets, NY strip, surf and turf, even pork chops, all the fish/lobster/shrimp). Almost half the entrees on the menu had no price - and you feel pretty sheepish asking the server what all the prices are that day, so you kind of just order and hope the bill isn't crazy high (narrator: it was).

possibly related to supply side issues. if a product becomes scarce, we they (and we) will see a price hike

What are some of the items that become tough to source at times? Scallops? Swordfish?

An AMA of restaurant guys in here would be fun.

well, since covid, it has been less stable in general than before. It has been a shell game of what is available. pork, chicken, eggs, beef, seafood... you see industry wide shortages for X amount of time.

yep keeps rotating.

 

[DA RAIDERS]

I know this is crossing streams with the tipping thread, but for me it's an easy decision. Minimum 30% on everything where it's an option.

All those companies scrambling to get a tip option added? I'm their target customer. If a place doesn't have a tip option, I'll often tip in cash if I have it on me.

Reasons?

It's simple and easy. Removes all the questions in the discussion above above do you tip for an espresso but not a black coffee. You just tip for everything. And on cheap stuff like $3 black coffee, tip more like 75%.

As someone who's thought a lot about opening a restaurant, it's an incredibly hard business. If you look at most prices, they SHOULD be higher than they are. I don't mind helping them a little.

I know not all the tips make it to the right people, but I can't control that. I can hope they will and working in a restaurant is one of the toughest jobs out there. Those folks need all the boost they can get.

And yes, I know some of this doesn't make total logical sense.

but isn’t or wasn’t the tip there to enhance the income of those being paid low wages due to being considered tipped employees? i.e. someone being paid a lower minimum due to tip supplement? i don’t know everyone’s personal situation, but i don’t feel i should tip counter folks making $18 an hour or so.

Restaurant insiders here can check my math, but a full time server at a mid tier sit-down restaurant with booze is going to make more than the counter person making $18/hour.

You're tipping the counter person on an order that's $3-$10. They'll likely pool those tips with everybody. End of the week, they might average $20/hour. That's still less than the full-time server at Thank God it's Chillbees or whatever.

Right?

You're giving counter worker a small bump in pay by your generosity. That's a good thing.

it's dependent on many factors. mostly these two: support staff tip out can be 40%. uncle sam gets his share. if the chilibees is busy, it's a no brainer.

 

[DA RAIDERS]

I don't get why working in a restaurant is one of the toughest jobs out there. Making it in the restaurant business as an owner and maybe a manager, sure. But, cooks and servers? They are on their feet all day long but at least they are inside. It doesn't take much thinking or require specialized training (professional chiefs aside). I'd say it's one of the least toughest and that's probably why pay isn't that great.

please work a busy kitchen for a month and report back

please work in a busy front of the house for a month and get absolutely abused by the customers daily and report back.

 

[DA RAIDERS]

I don't get why working in a restaurant is one of the toughest jobs out there. Making it in the restaurant business as an owner and maybe a manager, sure. But, cooks and servers? They are on their feet all day long but at least they are inside. It doesn't take much thinking or require specialized training (professional chiefs aside). I'd say it's one of the least toughest and that's probably why pay isn't that great.

I don’t know, I’ve been a line cook at a very busy restaurant. I’ve also worked moving furniture all day at a national moving company. The line cook was far worse. Probably the most stressful job I’ve ever had. The orders just never stopped.

I get there are different levels and we are lumping them together, but, let's take Red Robin for example. The cooks and wait staff are following simple outlined sets of instruction over and over. It's not more mentally challenging than any other type of repetitive assembly type work. And it's less physically challenging than most manual labor.

If it's more stressful compared to how much they get paid, then that's a reason to tip heavily. But that's different, it's not one of the toughest jobs out there.

my daughter's godfather, an accomplished business man. successfully started 3 different businesses, got a summer job in maui many many moons ago. as a busboy. he couldn't handle it. it was a VERY busy place. he was totally overwhelmed.

 

[Peggy]

I don't get why working in a restaurant is one of the toughest jobs out there. Making it in the restaurant business as an owner and maybe a manager, sure. But, cooks and servers? They are on their feet all day long but at least they are inside. It doesn't take much thinking or require specialized training (professional chiefs aside). I'd say it's one of the least toughest and that's probably why pay isn't that great.

please work a busy kitchen for a month and report back

please work in a busy front of the house for a month and get absolutely abused by the customers daily and report back.

Our current clients, indirectly, are third party consultants hired by the government. They contunially are not understanding the contract and are constantly trying to impose undue requirements. Trust me if I could resolve a fraction of the issues with a free meal I'd be buying them lunch every day.

Chefs - require not much thinking. My god that is a bad take

Who said that?

 

[waiver wire]

i downloaded fast food apps a couple of years ago to save money when a I get a craving.

 

[Cowboysfan8]

uncle sam gets his share

What % of tips is accurately reported would you say?
Doesn’t matter to me, screw the man imo. But I know how it works around here, just curious how it works out there.

 

[Mitchie]

uncle sam gets his share

What % of tips is accurately reported would you say?
Doesn’t matter to me, screw the man imo. But I know how it works around here, just curious how it works out there.

worked in restaurant long time, ago, credit card tips think have to be reported whereas cash can't not report anything but lots of wiggle room that's my recollection anyway, i would think today with hardly any cash transactions that nearly everything is getting reported. But someone in the industry today would know better.

 

[belljr]

uncle sam gets his share

What % of tips is accurately reported would you say?
Doesn’t matter to me, screw the man imo. But I know how it works around here, just curious how it works out there.

worked in restaurant long time, ago, credit card tips think have to be reported whereas cash can't not report anything but lots of wiggle room that's my recollection anyway, i would think today with hardly any cash transactions that nearly everything is getting reported. But someone in the industry today would know better.

Yep, when I was a server in college credit card tips for reported and I feel like you had to report something like 20% of your food sales.

I forget exactly the number but you had to report a percentage of the food that you sold to claim for taxes.

That was also 30 years ago so I'm sure things have changed

 

[Joe Bryant]

uncle sam gets his share

What % of tips is accurately reported would you say?
Doesn’t matter to me, screw the man imo. But I know how it works around here, just curious how it works out there.

It for sure can get murky. But I think lots more get accurately reported now with so much less cash transactions. I would assume very little if any cash tips are reported.

But with digital receipts and visibility, I'd say way more legit businesses follow the rules.

 

[Brownsfan]

The IRS changed tip procedure a while back if I remember correctly. It's been a while since I have worked in a public establishment. I believe there is a percentage of sales that must be claimed as tips. It can be higher but not lower. The last time I waited tables in the late 90's the owner would try and give me enough in my take home pay to at least buy a pack of cigarettes.

 

[Joe Bryant]

Science of menus. Interesting stuff. https://www.delish.com/food/a46625028/restaurant-menu-design-you-pay-more/

 

[massraider]

The IRS changed tip procedure a while back if I remember correctly. It's been a while since I have worked in a public establishment. I believe there is a percentage of sales that must be claimed as tips. It can be higher but not lower. The last time I waited tables in the late 90's the owner would try and give me enough in my take home pay to at least buy a pack of cigarettes.

The rule you are speaking about doesn't exist anymore.

There USED to be a rule that 8% of sales needed to be declared as tips. Whoever did the paperwork, the boss made sure at least 8% was declared. That 8% guideline was revoked (How long ago was this? Bob Dole long ago. That was his baby). It was then revised so that 100% of tips needed to be declared. So, it became: Declare 100% of credit card tips. Cash tips is much more fluid depending on the restaurant, but an owner/manager being a stickler will want at least some cash tips being declared. But for any place that takes credit cards, this is a trivial amount.

What % of tips is accurately reported would you say?
Doesn’t matter to me, screw the man imo. But I know how it works around here, just curious how it works out there.

Any places near you that are cash only, I have no idea.

Most places near you that mostly do CC transactions, most of them are declaring all CC tips. There may be some random places that are willing to risk the audit, but why would an owner put himself on the IRS radar to save his busboy a few bucks?

 

[Peggy]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

 

[bcat01]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

Just looked on the app and it is $1.99 here. $4.19 with egg.

 

[Chemical X]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

no way. the sausage biscuit has always been the cheapest item......in the $2 range. if that is around $6, then a burger must be like $27.

 

[Peggy]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

no way. the sausage biscuit has always been the cheapest item......in the $2 range. if that is around $6, then a burger must be like $27.

Dunno, maybe they screwed up because it did have egg on it that I clearly didn't order. I didn't wait for the receipt.

 

[Chemical X]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

no way. the sausage biscuit has always been the cheapest item......in the $2 range. if that is around $6, then a burger must be like $27.

Dunno, maybe they screwed up because it did have egg on it that I clearly didn't order. I didn't wait for the receipt.

Do you remember eating egg?

 

[Dr. Octopus]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

no way. the sausage biscuit has always been the cheapest item......in the $2 range. if that is around $6, then a burger must be like $27.

Dunno, maybe they screwed up because it did have egg on it that I clearly didn't order. I didn't wait for the receipt.

Do you remember eating egg?

This story is made up.

 

[Peggy]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

no way. the sausage biscuit has always been the cheapest item......in the $2 range. if that is around $6, then a burger must be like $27.

Dunno, maybe they screwed up because it did have egg on it that I clearly didn't order. I didn't wait for the receipt.

Do you remember eating egg?

Huh? I remember taking it off and tossing it out the window because I didn't want it nor order it.

 

[Peggy]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

no way. the sausage biscuit has always been the cheapest item......in the $2 range. if that is around $6, then a burger must be like $27.

Dunno, maybe they screwed up because it did have egg on it that I clearly didn't order. I didn't wait for the receipt.

Do you remember eating egg?

This story is made up.

For what purpose? I ordered a sausage biscuit and paid $5.79.

 

[Chemical X]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

no way. the sausage biscuit has always been the cheapest item......in the $2 range. if that is around $6, then a burger must be like $27.

Dunno, maybe they screwed up because it did have egg on it that I clearly didn't order. I didn't wait for the receipt.

Do you remember eating egg?

Huh? I remember taking it off and tossing it out the window because I didn't want it nor order it.

so your order had egg. that made it $5.79. i feel like i just solved a scooby-doo mystery.

 

[Peggy]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

no way. the sausage biscuit has always been the cheapest item......in the $2 range. if that is around $6, then a burger must be like $27.

Dunno, maybe they screwed up because it did have egg on it that I clearly didn't order. I didn't wait for the receipt.

Do you remember eating egg?

Huh? I remember taking it off and tossing it out the window because I didn't want it nor order it.

so your order had egg. that made it $5.79. i feel like i just solved a scooby-doo mystery.

See bold above. I didn't know if they charged me wrong or if they grabbed the wrong sandwich, but, if you're sure that adding egg more than doubles the price I'll be sure to be more careful in the future.

 

[Doug B]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

Just looked on the app and it is $1.99 here. $4.19 with egg.

Probably the same here. Sausage and biscuit has always been a way of getting by really cheap with Mickey D breakfast ... no way it's north of $5.00 here.

I really want to check local McDonald's prices now, though. I know the breakfast sandwiches have generally gone up, but I can't really pinpoint how much.

EDIT: I see Chemical X has covered all this. Even with an egg on it, though ... pushing $6 for a McDonald's breakfast sandwich is out of line. They're forgetting who their core customers are, and it ain't the financially comfortable.

I did note just last night that a local fast casual/donut shop hybrid we order from a lot ... they charge $1.99 for a lone fried egg on the side of any breakfast item or on top of a burger. So that's one data point.

 

[Joe Bryant]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

Just looked on the app and it is $1.99 here. $4.19 with egg.

Probably the same here. Sausage and biscuit has always been a way of getting by really cheap with Mickey D breakfast ... no way it's north of $5.00 here.

I really want to check local McDonald's prices now, though. I know the breakfast sandwiches have generally gone up, but I can't really pinpoint how much.

EDIT: I see Chemical X has covered all this. Even with an egg on it, though ... pushing $6 for a McDonald's breakfast sandwich is out of line. They're forgetting who their core customers are, and it ain't the financially comfortable.

I did note just last night that a local fast casual/donut shop hybrid we order from a lot ... they charge $1.99 for a lone fried egg on the side of any breakfast item or on top of a burger. So that's one data point.

I think if I owned a restaurant, setting the prices would be one of the most difficult parts of it.

My heart would want to keep it as low as possible.

But I know I'd be hating to see all the love bestowed on the hand crafted Pizza place with 50% better margins.

 

[the moops]

As stated before, if McDonald's is charging you 6 bucks for a sausage biscuit, STOP BUYING IT

There are plenty of places where you can grab affordable stuff still. Hit those places up and avoid the overpriced garbage

 

[DA RAIDERS]

uncle sam gets his share

What % of tips is accurately reported would you say?
Doesn’t matter to me, screw the man imo. But I know how it works around here, just curious how it works out there.

100% of credit card tips. less than 5% pay in cash outside the bar top. Even then the percentage is really low.

 

[Doug B]

I think if I owned a restaurant, setting the prices would be one of the most difficult parts of it.

My heart would want to keep it as low as possible.

But I know I'd be hating to see all the love bestowed on the hand crafted Pizza place with 50% better margins.

To be clear: The fast casual/donut place I'm talking about is pretty cheap up and down the menu, so I'm not sure if their margins are all that. It's just that some of the add-ons are (IMHO) overpriced per item. I have never and would (likely) never pay an extra $1.99 for a fried egg to be added on the side of something else. I'd either just do without or make one at home myself.

 

[Joe Bryant]

I think if I owned a restaurant, setting the prices would be one of the most difficult parts of it.

My heart would want to keep it as low as possible.

But I know I'd be hating to see all the love bestowed on the hand crafted Pizza place with 50% better margins.

To be clear: The fast casual/donut place I'm talking about is pretty cheap up and down the menu, so I'm not sure if their margins are all that. It's just that some of the add-ons are (IMHO) overpriced per item. I have never and would (likely) never pay an extra $1.99 for a fried egg to be added on the side of something else. I'd either just do without or make one at home myself.

You were clear.

I'm saying I would struggle with the prevailing attitude being, 'They're forgetting who their core customers are, and it ain't the financially comfortable." A restaurant is a brutal business even when you can charge more. Being forced to constantly keep things at the bare minimum (knowing customers still want great quality) would be so difficult in my opinion.

 

[Doug B]

I'm saying I would struggle with the prevailing attitude being, 'They're forgetting who their core customers are, and it ain't the financially comfortable." A restaurant is a brutal business even when you can charge more. Being forced to constantly keep things at the bare minimum (knowing customers still want great quality) would be so difficult in my opinion.

Just spitballing ... but I wonder if a long-standing institution like McDonalds could get away with paring their menu WAY down. And whether that would help them at least keep prices level on some core items for a while (2-5 years). But then, that's why I'm not in business. I don't understand sudden large increases in the prices of, well, anything. Doesn't make intuitive sense. The customer has to take too much in faith: "Eggs cost 80% more than two years ago, so the Egg McMuffin has gone from $1.99 to $4.49**". "OK, I'll just keep buying them as usual, I guess".

Or not. Maybe fast food can't profitably be sold to the financially uncomfortable anymore. Or maybe a better mousetrap has to be built, only it can't be seen in the here and now how that would be done. Meanwhile ... potential customers drop out -- or, at best, engage far less often.

** these prices are ballpark, made up for sake of an example

 

[Doug B]

I'm saying I would struggle with the prevailing attitude being, 'They're forgetting who their core customers are, and it ain't the financially comfortable."

This is kind of McDonald's specific, though, because McDonald's is not considered to be a prestige, luxury product.

High-end steakhouses across the U.S. could double their prices tomorrow and not miss a beat (IMHO). Demand for their product is inelastic -- their core clientele can afford that doubling and then some, plus much of their clientele expenses away the cost of the steakhouse product (way down the line, "the little guy", collectively, probably buys a ton of steak dinners).

McDonald's, IMHO, can't credibly navigate in that space. They weren't even able to compete one level up (e.g. Five Guys) in their offerings of premium burgers for $5-ish apiece a few years ago. That was pretty much a repeat of the failed Arch Deluxe release in the 1990s.

So ... if McDonald's prices out the poor and can't convince the wealthy** to take their product seriously as a regular culinary option (e.g. not once-a-year driving to the airport), they're sharply limiting their pathway to profitability. Maybe the model is broken in today's economic environment.


** Yeah, yeah ... 'excluded middle' and all that. Seems like in 2024, they're ain't much of a financially-comfortable middle class anymore. IMHO only.

 

[Peggy]

As stated before, if McDonald's is charging you 6 bucks for a sausage biscuit, STOP BUYING IT

There are plenty of places where you can grab affordable stuff still. Hit those places up and avoid the overpriced garbage

McD's dollar menu was a god send to the homeless around these parts. They used to get double cheeseburgers for $1. They got enough calories to sustain themselves for $2 a day at a place that served them on almost every corner, next to the corner they are pan-handling on. Not sure where they go now.

 

[the moops]

As stated before, if McDonald's is charging you 6 bucks for a sausage biscuit, STOP BUYING IT

There are plenty of places where you can grab affordable stuff still. Hit those places up and avoid the overpriced garbage

McD's dollar menu was a god send to the homeless around these parts. They used to get double cheeseburgers for $1. They got enough calories to sustain themselves for $2 a day at a place that served them on almost every corner. Not sure where they go now.

I think they still have their 1 and 2 dollar menu

 

[Major]

McD's Sausage Biscuit: $5.79

No hash browns, no coffee, just a biscuit with sausage.

no way. the sausage biscuit has always been the cheapest item......in the $2 range. if that is around $6, then a burger must be like $27.

You gotta remember a lot of these chains are franchises with varying prices depending on owner and location.

 

[Peggy]

As stated before, if McDonald's is charging you 6 bucks for a sausage biscuit, STOP BUYING IT

There are plenty of places where you can grab affordable stuff still. Hit those places up and avoid the overpriced garbage

McD's dollar menu was a god send to the homeless around these parts. They used to get double cheeseburgers for $1. They got enough calories to sustain themselves for $2 a day at a place that served them on almost every corner. Not sure where they go now.

I think they still have their 1 and 2 dollar menu

The double cheeseburger I'm talking about, still listed on the "dollar" menu, is $2.79 I think. I think it's a 1-2-3 dollar menu now which is my point.

 

[Peggy]

Check that. Just downloaded the app so I'm not guessing. Double cheeseburger on the 1-2-3 dollar menu is $3.49 at my McD's across the street from the office.
McChicken $3.39
McDouble $3.49
Small Fries $2.79
4pc Nugget $2.99

 

[Doug B]

I think they still have their 1 and 2 dollar menu

I think (not positive) that our local McD's no longer have this. If they do ... it's WAY stripped down and probably doesn't list much in the way of sandwiches. The $1 menu might be "any size soft drink", "Kid's fries", and "McDonaldland Cookies"; $2 would be "Medium fries", "Hamburger", "Hash brown". Something like that.

What out local locations do have is three different $3.39 bundles (was the $3 bundles until last summer). Two of them are sandwiches and (small?) fries, and the other bundle is six piece nuggets + fries. My son's go-to order is two of the nugget bundles to yield 12 nuggets + ~large fries for about $7.40-something after tax.

 

[massraider]

I'm saying I would struggle with the prevailing attitude being, 'They're forgetting who their core customers are, and it ain't the financially comfortable."

This is kind of McDonald's specific, though, because McDonald's is not considered to be a prestige, luxury product.

High-end steakhouses across the U.S. could double their prices tomorrow and not miss a beat (IMHO). Demand for their product is inelastic -- their core clientele can afford that doubling and then some, plus much of their clientele expenses away the cost of the steakhouse product (way down the line, "the little guy", collectively, probably buys a ton of steak dinners).

McDonald's, IMHO, can't credibly navigate in that space. They weren't even able to compete one level up (e.g. Five Guys) in their offerings of premium burgers for $5-ish apiece a few years ago. That was pretty much a repeat of the failed Arch Deluxe release in the 1990s.

So ... if McDonald's prices out the poor and can't convince the wealthy** to take their product seriously as a regular culinary option (e.g. not once-a-year driving to the airport), they're sharply limiting their pathway to profitability. Maybe the model is broken in today's economic environment.


** Yeah, yeah ... 'excluded middle' and all that. Seems like in 2024, they're ain't much of a financially-comfortable middle class anymore. IMHO only.

I think McDonald's has raised their prices because they know they can get away with it. I think they test the boundaries of what they can charge, and it's a little at a time.
They are charging for convenience. A person can be as lazy as humanly possible, and McDonald's will sort them out. Drive thru!!

They might lose the $1 burger crowd, but if people are paying $15 for a combo, who cares?
And the people who are bothered by McDonald's prices still go, they just complain about it.

See: this thread.

 

[dgreen]

Check that. Just downloaded the app so I'm not guessing. Double cheeseburger on the 1-2-3 dollar menu is $3.49 at my McD's across the street from the office.
McChicken $3.39
McDouble $3.49
Small Fries $2.79
4pc Nugget $2.99

My app shows:

McChicken $2.69
McDouble $2.89
Small Fries $2.19
4pc Nugget $2.19

This is the DC suburbs

 

[Dr. Octopus]

I think McDonald's has raised their prices because they know they can get away with it.

They are actually in the process of reducing prices since people are now no longer eating there as much. It was announced at their last earnings call.