food
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Depends where. Vietnamese neighborhood can go down to like $10. Outside gets up to like $25. Banh mi Vietnamese neighborhood down to like $6-8. Outside up to like $20. One common complaint I hear from restaurants for any food that isn't European is that people expect their food to be way cheaper than European cuisine regardless of ingredient costs and prep/labor/time/etc
Like it could be worse like Italian restaurants selling cacio e pepe for $20 or grilled cheese/melts for $15. French restaurants selling 8 cracker sized pieces of a baguette adorned with a slice of meat and a pea sized dot of sauce and a small microgreen for $20
The Fr*nch (
)really must pay for this
I've seen worse at French restaurants. Like that's an appetizer $20-40. Main dish $50-$200. Dessert $20-100. Then drinks. And everything is very small portioned. Restaurants with minimum $300 spent on the meal for a table. Minimal preparation, minimal ingredients, everything takes less than an hour to cook at worst but all very high quality ingredients and played very fancily in a very quiet restaurant. Prep time is long at any restaurant. You're just paying the restaurant to buy the highest end ingredients, far overpriced than normal alcohol, and for an extra quiet restaurant
Then everyone wants to spend $10 for a lot of food where the restaurant spent a day of prep and a day of cooking barbacoa in a hole in the ground with a brick oven inside lined with agave leaves
And luxury restaurants charge so much that they can manage way lower volume of tables served a night while everyone else has to really draw in a lunch rush. Really compete on price and value. So a lot of labor and not much margin for much kitchen staff. Both hard work. But one way worse pay/prestige. Real small cramped kitchen vs large spacious kitchens with larger staff