Quote:
Originally posted by Stompy
I'll admit, I don't know exact what restaurants pay vs what they charge, but I'm guessing bigger chains like Outback, who charge out the ass, have hookups so they don't pay as much for a steak as you think they do. The smaller local places probably pay more, but big chains.. I highly doubt it.
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A big chain like Outback probably buys pre-cut, individually-packaged frozen steaks which costs a fair bit more than buying a big hunk of cow and having a trained cook cut it into 10 oz. steaks, which is what all the smaller restaurants I've worked in have done. Big chains also rely a lot more on heat-and-serve products that take a minimal amount of preparation. This is because most large chains try to insure a consistent product between locations, and they generally aren't willing to pay an extra couple of bucks an hour to attract skilled workers who could make the same things from scratch for a fraction of the price (this is why most chain restaurants suck). It's silly if you ask me, but they've got their business model, and it seems to work.
I'd rather go to a Mom & Pop kinda place where I'm treated as more than another notch in the 'Sales' column.