The last time I ordered wine that the restaurant was out of the manager came to the table. Suggested a more expensive wine that they had in stock and told us it was on the house.
I find it interesting you would not have more sympathy for restaurant crews who are still in business during a time of such economic upheaval that they cannot even price their menus and print them. The market volatility and crew shortages that began in Covid and were finally stabilizing in 2023/24 are now all gone, we're back to hugely disruptive cost of goods manipulations and that is flowing through into the restaurant industry.
We are all experiencing the gas troubles our botched foreign policy has delivered us into - one day, gas is $4.26 and the next morning, it's $4.88. Which means the foods restaurants use will fluctuate accordingly. Retail stores are shifting to electronic price tags, just to get ahead of this (and to do terrible things with surge pricing - yikes) because volatility is now the new normal.
Most restaurants do not have a full time web developer to continually cost out the price of menu items and then update the multitude of online sites that clients view our menus on. I'm very disappointed that you would choose to whip up anger at the brave restaurants who are still in business even though their marketplace has become so much more work. Why not delve in to this issue and trace it to the source?
Thank you. Much of "hospitable" in the industry changing to greed.
A huge compliment from you, thank you.
Me too, and let's do more now.
"Most restaurants do not have a full time web developer to continually cost out the price of menu item"
Of course they don't. Unless you are a corp. with chainse of restaurants. I had nothing to do with this reality.
Perfect restaurant manners, and good business sense. You will never forget it and telling the story.
Those menus read better than most anything I see today. So creative and such interesting ingredients.
The last time I ordered wine that the restaurant was out of the manager came to the table. Suggested a more expensive wine that they had in stock and told us it was on the house.
I find it interesting you would not have more sympathy for restaurant crews who are still in business during a time of such economic upheaval that they cannot even price their menus and print them. The market volatility and crew shortages that began in Covid and were finally stabilizing in 2023/24 are now all gone, we're back to hugely disruptive cost of goods manipulations and that is flowing through into the restaurant industry.
We are all experiencing the gas troubles our botched foreign policy has delivered us into - one day, gas is $4.26 and the next morning, it's $4.88. Which means the foods restaurants use will fluctuate accordingly. Retail stores are shifting to electronic price tags, just to get ahead of this (and to do terrible things with surge pricing - yikes) because volatility is now the new normal.
Most restaurants do not have a full time web developer to continually cost out the price of menu items and then update the multitude of online sites that clients view our menus on. I'm very disappointed that you would choose to whip up anger at the brave restaurants who are still in business even though their marketplace has become so much more work. Why not delve in to this issue and trace it to the source?
I so enjoyed collaboration with you on this piece. Thank you!
The disappearance of prices from online menus doesn’t come across as “mystique” to me. It mostly just pushes the uncertainty onto the customer.
What stood out most in the Stars anecdotes was how differently they handled it: the menu could change, but they were upfront about it.