Comments on: More bangers for your buck http://www.thegridto.com/life/food-drink/more-bangers-for-your-buck/?utm_source=rss&utm_medium=rss&utm_campaign=more-bangers-for-your-buck Toronto's new weekly city magazine Thu, 23 May 2013 14:05:20 +0000 hourly 1 http://wordpress.org/?v=3.1.2 By: Betsy http://www.thegridto.com/life/food-drink/more-bangers-for-your-buck/#comment-44318 Betsy Mon, 28 Jan 2013 18:43:36 +0000 http://www.thegridto.com/?p=121060#comment-44318 Great article! Enjoyed reading it. Great article! Enjoyed reading it.

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]]> By: Jonathan http://www.thegridto.com/life/food-drink/more-bangers-for-your-buck/#comment-44317 Jonathan Mon, 28 Jan 2013 18:25:08 +0000 http://www.thegridto.com/?p=121060#comment-44317 Great article, really crystallizes what I've been noticing with the restaurant scene the last few years. Maybe the standby 30% food cost rule has to go in an era of rising food prices, because at a certain point the dollar difference between food cost and selling price (the diner's cost for prep and service, in a nutshell) becomes excessive. Obviously a place like Chantecler can command higher prices given the level of uniqueness and complexity, but others are just ridiculous. I can assemble my own charcuterie plate pretty easily, thanks. Some of it is just bad business sense though - spreading fixed costs (rent) over more customers by opening more days, lunches, etc. should be a pretty obvious way to make more money. Great article, really crystallizes what I’ve been noticing with the restaurant scene the last few years. Maybe the standby 30% food cost rule has to go in an era of rising food prices, because at a certain point the dollar difference between food cost and selling price (the diner’s cost for prep and service, in a nutshell) becomes excessive. Obviously a place like Chantecler can command higher prices given the level of uniqueness and complexity, but others are just ridiculous. I can assemble my own charcuterie plate pretty easily, thanks.

Some of it is just bad business sense though – spreading fixed costs (rent) over more customers by opening more days, lunches, etc. should be a pretty obvious way to make more money.

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]]> By: Balance http://www.thegridto.com/life/food-drink/more-bangers-for-your-buck/#comment-44243 Balance Thu, 24 Jan 2013 21:59:33 +0000 http://www.thegridto.com/?p=121060#comment-44243 This is a good piece. I for one have been fascinated by the explosion of the food scene in Toronto in the past few years, both in terms of my own personal enjoyment and also from more of a broader, social/cultural viewpoint. I've also noticed the price creep and service size shrinkage ("it shrinks??"), though perhaps without really noticing myself noticing (ya dig?). Unlike some other commenters, I think I'd continue to appreciate macro level looks at the food scene in Toronto, similar to this. The Chantecler experience in particular was interesting. This is a good piece. I for one have been fascinated by the explosion of the food scene in Toronto in the past few years, both in terms of my own personal enjoyment and also from more of a broader, social/cultural viewpoint.

I’ve also noticed the price creep and service size shrinkage (“it shrinks??”), though perhaps without really noticing myself noticing (ya dig?).

Unlike some other commenters, I think I’d continue to appreciate macro level looks at the food scene in Toronto, similar to this. The Chantecler experience in particular was interesting.

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]]> By: Gumble http://www.thegridto.com/life/food-drink/more-bangers-for-your-buck/#comment-44236 Gumble Thu, 24 Jan 2013 16:22:45 +0000 http://www.thegridto.com/?p=121060#comment-44236 I suspect you are just what he is talking about. Josh and his buddies show up at the hot new restaurant in the first week - spend thier wages - and consider themselves experts in the restaurant scene. Six months later you are at different restaurant. Living off Queen - I'm aware that you got to put folks in seats 6 or 7 days a week, 12 months a year. Time after time Josh and his buddies are not in the hotspot on a Tuesday - and definately not there 6 months later. I suspect you are just what he is talking about. Josh and his buddies show up at the hot new restaurant in the first week – spend thier wages – and consider themselves experts in the restaurant scene. Six months later you are at different restaurant. Living off Queen – I’m aware that you got to put folks in seats 6 or 7 days a week, 12 months a year. Time after time Josh and his buddies are not in the hotspot on a Tuesday – and definately not there 6 months later.

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]]> By: Josh http://www.thegridto.com/life/food-drink/more-bangers-for-your-buck/#comment-44218 Josh Thu, 24 Jan 2013 05:12:31 +0000 http://www.thegridto.com/?p=121060#comment-44218 I couldn't disagree more with this article. My friends and I wander Toronto enjoying mouthfuls of food at a logical price. I think the writer intended on stirring up some cheap readers to rally against the edible creatives in the city or maybe has a personal desire to cheapen the food experience in one of the worlds top cities. I agree with James. Boring. I couldn’t disagree more with this article. My friends and I wander Toronto enjoying mouthfuls of food at a logical price. I think the writer intended on stirring up some cheap readers to rally against the edible creatives in the city or maybe has a personal desire to cheapen the food experience in one of the worlds top cities.

I agree with James. Boring.

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]]> By: James http://www.thegridto.com/life/food-drink/more-bangers-for-your-buck/#comment-44192 James Wed, 23 Jan 2013 22:32:54 +0000 http://www.thegridto.com/?p=121060#comment-44192 Another boring advertorial in Toronto's glossiest advertising circular for restaurants. Another boring advertorial in Toronto’s glossiest advertising circular for restaurants.

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