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Post by Compo Simmonite on Apr 9, 2018 12:49:30 GMT
That's a bit hip Compo. Where are you going to get food served in such a rustic style?  Would you believe the local pub. Since then its been taken over by a couple of pointy shoed cunts, had a refit and redecorate - now food is basically the same but prices have gone up another 50% (now your looking at fifty quid for a couple of starters, couple of mains and a couple of drinks) Dont use them any more - car park is full of range rovers, bm's etc... Cant go in the dining area without booking fri-mon. Cant go in the lounge bar any time if your not eating! Fuckem.... |
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Post by VanWoman84 on Apr 9, 2018 12:56:11 GMT
Funny you should say that. We were caretakers for a disused country pub. It had gone bust, and we found all sorts of paperwork like menus. The landlord had taken it on before one summer, and promptly turned it into a gastro pub. It lasted nine months, even Christmas trading didn't save it.
At menu prices, we munched our way through at least a thousand pounds of food, that was still in the freezers! An Aberdeen Angus butger was £10 on the menu.
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Post by NomadCris on Apr 9, 2018 13:03:51 GMT
No time for most of these eateries..they rob the customers blind,pay the part time staff poverty rates and go bust, walk away with the money and start somewhere else.
Only ever been one place ive eaten regularly and it was a pub restaurant in the middle of nowhere that did their own butchery.The food was amazing and you ate till you couldnt anymore and it was dirt cheap.
Sadly the owner died and it got taken over...never went there again.
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Post by duckman on Apr 11, 2018 23:33:51 GMT
As someone who used to be in hospitality, it is not an occupation I would recommend anyone go into. For all the training you have to do to become a chef, the stress of the job when the heat is on you don't get that well paid. Eating out is a form of entertainment.
When most people don't realize is that the more upmarket a restaurant is, the narrower the margins become as you have the ingredients start to cost more.
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Post by Deleted on Apr 12, 2018 4:43:28 GMT
We were recently in a Wetherspoons mid arvo,and noticed on the bar a managers special for that day.8oz rump or sirloin for £3.99!I had planned to cook at home that night,but out of curiosity,we decided to return later for the steaks.We both had the sirloins,which were served with chips(or you could have a jacket spud)mushrooms,tomatoes and pea's.The steak was so tender,and cooked to perfection!That meal was probably cheaper than a take out.Husband had a pint,I had a glass of wine,and it costs us less than £15!
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Post by Deleted on Apr 12, 2018 5:28:35 GMT
I ran a restaurant in France for a short while, I have also worked in a few as a chef, waitress and KP, sometimes the same restarrant, in my youth.
Industry standard markup in France 15 years ago when I did it was 5 times food to meal markup, 6 to 7 if you had high overheads, and even at those markups the food was considered a break even at best. The money was in the drinks.
Raw Food costs are the smallest part of putting a meal on a plate, staff burn through money like it was going out of fashion, rent, bills and rates are significant, high breakages, cleaners, crazy expensive kitchen equipment, tonnes of controls and regulations to meet. We had wooden beams in our restaurant, 1000£ every 2 years to redo the fire retardant varnish. 35 to 40 covers but there were 3 to 4 washes in the washing machine and drier a day, the kitchen equipment was used, it still cost 12 grand, the coffee machine cost 3 grand alone and needed regular servicing, drinks we had to buy in from the supplier at double what supermarkets charge. Anywhere you could save a buck buying food from cheap sources you did. We did take the labels off though.
Food gets them in the door, take some up most of your effort running the place, then you keep them drinking and make some actual money.
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Post by duckman on Apr 12, 2018 23:24:11 GMT
I think the customer had a fair point. In my experience things go wrong in a commercial kitchen when the wrong person gets to be in charge.
I remember when I lived in France as a kid I saw a Camembert in shop window that was runny in the middle and had mold growing on the outside.
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Post by EcoBob on Apr 13, 2018 6:31:19 GMT
They probably normally buy their stock from a catering supply company and the catering company camenbert would be every bit the same quality as the asda one. True they should have taken it out of the packet but it's still mostly the same quality of product.
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Post by fenrisulfr on Apr 13, 2018 7:21:04 GMT
I remember when I lived in France as a kid I saw a Camembert in shop window that was runny in the middle and had mold growing on the outside. Camembert to me is at it's best when it's starting to collapse into that gorgeous runny smelliness and spread on crusty french bread. Feeling peckish now I've said that. |
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sooty
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Post by sooty on Apr 13, 2018 15:45:43 GMT
Thirteen tucking quid for a baked cheese!? My cheese n onion toasties must be worth at least a fiver each..😂😂 more fool her for eating an overpriced place
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Post by Compo Simmonite on Apr 13, 2018 15:59:51 GMT
I think the customer had a fair point. I think it more likely that the customer was just a c*nt. |
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Post by duckman on Apr 14, 2018 0:25:40 GMT
I ran a restaurant in France for a short while, I have also worked in a few as a chef, waitress and KP, sometimes the same restarrant, in my youth. Industry standard markup in France 15 years ago when I did it was 5 times food to meal markup, 6 to 7 if you had high overheads, and even at those markups the food was considered a break even at best. The money was in the drinks. Raw Food costs are the smallest part of putting a meal on a plate, staff burn through money like it was going out of fashion, rent, bills and rates are significant, high breakages, cleaners, crazy expensive kitchen equipment, tonnes of controls and regulations to meet. We had wooden beams in our restaurant, 1000£ every 2 years to redo the fire retardant varnish. 35 to 40 covers but there were 3 to 4 washes in the washing machine and drier a day, the kitchen equipment was used, it still cost 12 grand, the coffee machine cost 3 grand alone and needed regular servicing, drinks we had to buy in from the supplier at double what supermarkets charge. Anywhere you could save a buck buying food from cheap sources you did. We did take the labels off though. Food gets them in the door, take some up most of your effort running the place, then you keep them drinking and make some actual money. To be successful in retail catering, you have to be a picky buyer of ingredients and equipment. The lobster dish is usually the most expensive item on the menu , but is the least profitable. You can make money on soup, pate and desserts. Cleaning suppliers will take you to the cleaners. Buying detergent from the supermarket is often a better option. |
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Post by Compo Simmonite on Apr 14, 2018 13:26:49 GMT
Poor presentation? Thats everywhere these days! Last time i had a burger and chips it came on a small wooden tray and the chips were in a small metal bucket. The brown sauce was in a egg cup that would have been too small for a quail egg. Then they look at you gone out when you tell them to take it back and put it on a plate. Since it was took over by the PSC's not only have the prices gone up, but theres much less burger. This photo from their website gives you an idea of the kind of idiots that are running the place though, and the fuckwittery of the customers using it...  |
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Post by NomadCris on Apr 14, 2018 14:06:37 GMT
Torn sheet of newspaper..classy 50's retro lol
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Post by bigbear67 on Apr 14, 2018 15:20:13 GMT
Poor presentation? Thats everywhere these days! Last time i had a burger and chips it came on a small wooden tray and the chips were in a small metal bucket. The brown sauce was in a egg cup that would have been too small for a quail egg. Then they look at you gone out when you tell them to take it back and put it on a plate. Since it was took over by the PSC's not only have the prices gone up, but theres much less burger. This photo from their website gives you an idea of the kind of idiots that are running the place though, and the fuckwittery of the customers using it... Not sure what youre moaning at Compo, that starter looks quite nice..... |
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