Quote:
Originally Posted by Raymond
A lot of Items is very hard to prepare in very small portions. Especially if you have a quality Restaurant and make food from scratch and not like many others from freezer to fryer food.
And small portions combinated with low money is more expencive.
Because the quality food Is cheap a lot more people come to the Restaurant just because of the price. More people means more enegry cost, more water use, more power use, more dishwasher, more server.........
That means the cost of the small portion will be proportional higher than the cost of a larger portion with less customers.
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I understand that some things cannot be in smaller portions. However, some places offer a 'senior menu' which are smaller portions. Not every menu item is listed on it...only those that can be in smaller portions. I understand, also why country clubs don't offer this, but I don't think El Santiago qualifies as a country club. Since most of the business here comes from retirees, the idea of taking it home to the kids won't fly. I know my grandkids would rather go for a burger or pizza than stay home with restaurant left-overs. As for the energy cost, etc., why on earth would you want less customers just to save on the utilities? More customers = more profit, and you still get your cost of doing business write off on taxes. The big name air carriers haven't figured that out either and that's why they have added so many other charges in addition to their high fares. They could take lessons from Southwest. Southwest has lower fares and fuller planes and therefore, by operating on volume, don't have to try and make up for less than full flights.