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Post by Deleted on Jan 25, 2022 17:40:42 GMT -6
If you want to run a restaurant, you have to have large portions for decent prices in a college town. The owner of Heroes was a cheapskate alcoholic. I used to work for him when he ran the restaurant at 19th Hole at Cane Creek. When he first opened Heroes, a chicken tender plate came with three tenders and less than 10 fries. 3/4ths of the menu was suddenly blacked out. Prices rapidly went up. The weird layout and dim lighting of the restaurant didn't help. That place should really be divided into smaller restaurants.
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Post by brother on Jan 25, 2022 17:47:13 GMT -6
If you want to run a restaurant, you have to have large portions for decent prices in a college town. The owner of Heroes was a cheapskate alcoholic. I used to work for him when he ran the restaurant at 19th Hole at Cane Creek. When he first opened Heroes, a chicken tender plate came with three tenders and less than 10 fries. 3/4ths of the menu was suddenly blacked out. Prices rapidly went up. The weird layout and dim lighting of the restaurant didn't help. That place should really be divided into smaller restaurants. Your first sentence should really be written as past tense. Large portions and cheap prices in today’s environment is just a slow death. Cost of food, beverage, and labor are all to the point that you can’t survive without price increases.
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Post by Deleted on Jan 26, 2022 4:59:59 GMT -6
True. What used to be $7 at Jeffersons is about $13 now.
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Post by gemofthehills on Jan 26, 2022 6:18:49 GMT -6
Not a thing wrong with making a profit.
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Post by Deleted on Jan 26, 2022 6:47:12 GMT -6
Nope. And Jefferson's in Jacksonville had $1.25 soft drinks and $5 pitchers until at least 2007. I can't imagine they made a great profit.
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Post by pubdaze on Jan 26, 2022 7:38:21 GMT -6
If you want to run a restaurant, you have to have large portions for decent prices in a college town. The owner of Heroes was a cheapskate alcoholic. I used to work for him when he ran the restaurant at 19th Hole at Cane Creek. When he first opened Heroes, a chicken tender plate came with three tenders and less than 10 fries. 3/4ths of the menu was suddenly blacked out. Prices rapidly went up. The weird layout and dim lighting of the restaurant didn't help. That place should really be divided into smaller restaurants. Your first sentence should really be written as past tense. Large portions and cheap prices in today’s environment is just a slow death. Cost of food, beverage, and labor are all to the point that you can’t survive without price increases. And you know, food, beverage and labor are all constricted due to the supply chain and pandemic. So that's an issue that doesn't seem to be going away.
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Post by Deleted on Jan 26, 2022 11:53:40 GMT -6
I didn't really mean right this minute. Just historically. A lot of crappy restaurants come and go because they don't understand their market.
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