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- 90
- Joined Jul 30, 2007
this is my 'fetal monday' so i won't be long here, but okay, it's a rant...induldge me.
i feel like every time i order i'm getting sucker punched, thrown under the bus and tatooed with a big L on my forehead. even at the wholesale level, especially at the wholesale level, food prices are totally out of whack. having been busy with parties the last month we got the restaurant opened 2 weeks ago with a 'soft' menu to try out new menu items, prices and get responses before settling on a final menu. across the board food prices on everything are up...somewhat expected, but not to this degree. the suppliers sugarcoat it and cry winter freezes, fuel increases, supply and demand, but it is pure and simple price gouging. meats and seafood up 3 to 4 bucks a pound, dairy off the charts, and what's up with oil? the $10 gallon of 75/25 blended oil last year now costs $23. pine nuts 5#...$121...okay halibuts $18 a lb, i'll use something else, organic salmon $12 a lb, i'll use atlantic, tuna $14 a lb,i'll cut smaller portions... pine nuts, shaved parm and aged gorgonzola are out. i feel like i'm getting pimped every time i order, and now besides being fed up, i'm angry. everything trickles down, but the customer cannot be expected to pay for everything! seems like the little guys just aren't that important...it's us little guys that gives people dining choices as opposed to just eating the circus food that large formula restaurants put out. how are we expected to make a living, which we are all entitled to, stay in business and keep our cutomers returning? it's no wonder that high end restaurants are closing down to reopen as scaled down simplier menus and prices. i have been a loyal customer for 19 years and in fact for a 5 year stint was ordering for 2 restaurants i owned simultaneously...still no price break. i blame the food suppliers system of bonus rewards for higher sales...sell more, get a caribbean cruise, a fishing trip to the bahamas, a european vacation...at who's expense? you know the food pimps aren' paying for it...we are...then with trickle down, the customer is...Dylan sang,"don't think twice it's alright"...i sing, think twice, it ain't alright.
so what do we do?...i see the choices as:
~ downsize portion sizes...prices stay the same
~ keep portion size....raise prices
~ take item off the menu
~ close your door
~ move to a monestary
what do/have you done?
okay, rant over
joey
i feel like every time i order i'm getting sucker punched, thrown under the bus and tatooed with a big L on my forehead. even at the wholesale level, especially at the wholesale level, food prices are totally out of whack. having been busy with parties the last month we got the restaurant opened 2 weeks ago with a 'soft' menu to try out new menu items, prices and get responses before settling on a final menu. across the board food prices on everything are up...somewhat expected, but not to this degree. the suppliers sugarcoat it and cry winter freezes, fuel increases, supply and demand, but it is pure and simple price gouging. meats and seafood up 3 to 4 bucks a pound, dairy off the charts, and what's up with oil? the $10 gallon of 75/25 blended oil last year now costs $23. pine nuts 5#...$121...okay halibuts $18 a lb, i'll use something else, organic salmon $12 a lb, i'll use atlantic, tuna $14 a lb,i'll cut smaller portions... pine nuts, shaved parm and aged gorgonzola are out. i feel like i'm getting pimped every time i order, and now besides being fed up, i'm angry. everything trickles down, but the customer cannot be expected to pay for everything! seems like the little guys just aren't that important...it's us little guys that gives people dining choices as opposed to just eating the circus food that large formula restaurants put out. how are we expected to make a living, which we are all entitled to, stay in business and keep our cutomers returning? it's no wonder that high end restaurants are closing down to reopen as scaled down simplier menus and prices. i have been a loyal customer for 19 years and in fact for a 5 year stint was ordering for 2 restaurants i owned simultaneously...still no price break. i blame the food suppliers system of bonus rewards for higher sales...sell more, get a caribbean cruise, a fishing trip to the bahamas, a european vacation...at who's expense? you know the food pimps aren' paying for it...we are...then with trickle down, the customer is...Dylan sang,"don't think twice it's alright"...i sing, think twice, it ain't alright.
so what do we do?...i see the choices as:
~ downsize portion sizes...prices stay the same
~ keep portion size....raise prices
~ take item off the menu
~ close your door
~ move to a monestary
what do/have you done?
okay, rant over
joey