Comments

  • American restaurant portions are insanely large, so I don't see a problem here.

    Ideally, once this period of inflation is over, portion sizes will stay the same and prices will come down. But I expect that the reverse will happen.
  • Was getting take out yesterday there was a new addition to the menu

    "Prices subject to increase due to inflation"
  • Cheesecake Factory will only give you a portion big enough to feed three people instead of the usual four.
  • HugeMistake: American restaurant portions are insanely large, so I don't see a problem here.

    Ideally, once this period of inflation is over, portion sizes will stay the same and prices will come down. But I expect that the reverse will happen.


    Well, on one hand, yes, the portions in America are large. On the other hand, quantity compensates for quality a lot of the time. "Sure our food is average, but we give you a lot of it!" I'd be fine if restaurants shrunk portions and increased quality. But I get the feeling I'll be getting 4 generic Sysco mozzarella sticks for the same price I used to get 6.
  • freddyV: Was getting take out yesterday there was a new addition to the menu

    "Prices subject to increase due to inflation"


    our favorite* "messican" restaurant 'Las Margaritas' didn't even bother changing their menu... yet. they simply put a sign on the front door, "any meals listed as including aquacatls no longer will be. but don't worry, tableside wackamole service may still be purchased!!!"

    didn't even have to put stickers on the menus or anything!

    *by which I mean, "only nearby one"

    /then again, that was late last year or early this year - avocados were/are sort of a different problem
  • tintar: freddyV: Was getting take out yesterday there was a new addition to the menu

    "Prices subject to increase due to inflation"

    our favorite* "messican" restaurant 'Las Margaritas' didn't even bother changing their menu... yet. they simply put a sign on the front door, "any meals listed as including aquacatls no longer will be. but don't worry, tableside wackamole service may still be purchased!!!"

    didn't even have to put stickers on the menus or anything!

    *by which I mean, "only nearby one"

    /then again, that was late last year or early this year - avocados were/are sort of a different problem


    This is just a diner with photocopied menus.
  • After the last two years of struggle that restaurants have been through? I'm all for them making more money.
  • MrsGriffin and I hardly ever finish our meals at restaurants. The portions are insane, esp. since the majority of Minnesotans equate "portion size" with "value" and "value" with "this is a good restaurant." Esp. most Italian places. When we cook pasta at home, we measure 2 ounces dry per serving. In a restaurant, the 4 ounces are half a serving. No wonder U.S. = fat.
  • Imagine the horror of your local restaurant owner if he couldn't but his wife a new BMW every year off the backs of $3.85 an hour employees.
    When inflation raises grocery prices, they have to correct for that monthly BMW payment.
  • HugeMistake: American restaurant portions are insanely large, so I don't see a problem here.


    True and if may be a good thing for all of those who overeat and gorge themselves. May also reduce food waste.  However, for those of us who have enough leftovers for a second meal, not a good thing.
  • There was a place in Anaheim, CA that used to boast, "Five out of Four Eat Here".  One of their meals could easily feed four average people (back in the 1980s), probably only two today.

    My wife and I typically have enough leftovers for a second meal. Some places a third round.  Last time we were in San Fransisco, we split a meal at The Stinking Rose* and still had leftovers.

    *We flavor our garlic with food.
  • Too bad shrinkflation doesn't work on my belly.
  • BrianGriffin: MrsGriffin and I hardly ever finish our meals at restaurants. The portions are insane, esp. since the majority of Minnesotans equate "portion size" with "value" and "value" with "this is a good restaurant." Esp. most Italian places. When we cook pasta at home, we measure 2 ounces dry per serving. In a restaurant, the 4 ounces are half a serving. No wonder U.S. = fat.


    Feed the rest to Meg.
  • SoupGuru: But I get the feeling I'll be getting 4 generic Sysco mozzarella sticks for the same price I used to get 6.


    I don't eat out a lot, but occasionally I want a gyro and fries from a local place, it's not that amazing (coming from NYC) but it's better than no gyro. This year there are only 3 slices of meat instead of 4 or 5.
  • Good. The nation needs to be on a diet.
  • Erebus1954: Too bad shrinkflation doesn't work on my belly.


    Give it time. It's not a 60 days solution. More like a 60 weeks
  • Forget restaurants.  The "Family Size" potato chip bag went from 12 ounces down to 8.  THIS is an outrage.
  • Social Justice Warlock: Erebus1954: Too bad shrinkflation doesn't work on my belly.

    Give it time. It's not a 60 days solution. More like a 60 weeks


    Think how many calories people will save when a loaf of bread hits $10.  There's a lot of calories in a loaf of bread.
  • I'm okay with this, especially if higher wages for staff are part of the equation. As others have mentioned, they were already serving too-large portions, and it would probably benefit people to cook at home more, which is considerably cheaper and healthier. I know everyone's keen on going out and having fun again, but dining out is a much more special experience if it's kept to a one-a-week (or less) treat.
  • Marcus Aurelius: Forget restaurants.  The "Family Size" potato chip bag went from 12 ounces down to 8.  THIS is an outrage.


    Why do you hate capitalism and record profits?
  • sinner4ever: Imagine the horror of your local restaurant owner if he couldn't but his wife a new BMW every year off the backs of $3.85 an hour employees.
    When inflation raises grocery prices, they have to correct for that monthly BMW payment.


    Tell me you know nothing about the restaurant business without telling me you know nothing about the restaurant business.

    /Most restaurants fail in the first year
    //Almost all of them fail by year 10
    ///There's a reason why "How do you make a small fortune in the restaurant business? Start with a large fortune and open a restaurant" is a fairly well known line
  • JerseyTim: Cheesecake Factory will only give you a portion big enough to feed three people instead of the usual four.


    I love big portions. I take the excess home and make several more meals out of it.
  • AsparagusFTW: BrianGriffin: MrsGriffin and I hardly ever finish our meals at restaurants. The portions are insane, esp. since the majority of Minnesotans equate "portion size" with "value" and "value" with "this is a good restaurant." Esp. most Italian places. When we cook pasta at home, we measure 2 ounces dry per serving. In a restaurant, the 4 ounces are half a serving. No wonder U.S. = fat.

    Feed the rest to Meg.


    Shut up, Meg.
  • Marcus Aurelius: Social Justice Warlock: Erebus1954: Too bad shrinkflation doesn't work on my belly.

    Give it time. It's not a 60 days solution. More like a 60 weeks

    Think how many calories people will save when a loaf of bread hits $10.  There's a lot of calories in a loaf of bread.


    Think how many calories people will save... when BEER hits 15$. There's even more calories in a pint of beer.
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