These ingredients mean the $50 main course is here to stay

These ingredients mean the $50 main course is here to stay

Opinion These ingredients mean the $50 main course is here to stay Dani ValentFood writer and restaurant reviewer Pre-pandemic, I’d chat to cafe owners lamenting the cost of coffee beans, neighbourhood restaurateurs stressing about rent, multi-venue entrepreneurs grumbling about wages. Raise your prices, maybe? But no. “Customers will go elsewhere,” they said. Hospitality businesses at all levels were afraid of upsetting regulars, losing custom and being considered expensive. The pandemic has done a good job of reframing pricing conversations. As we emerged from lockdowns in 2020 and 2021, restaurateurs became more confident about steeling their businesses for profit. They had to. Reserves were depleted. Loans would be called in. Deferred rent loomed. Change didn’t always mean obvious price hikes though. We saw more set menus (which make income more reliable), …
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