Restaurant items of the moment
Restaurants are in a jam: they need to hike their prices because of rising costs, but they know it risks having people stop going.
CTV talks to one restaurant that’s growing some of its own food in its basement.
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Kate
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Ian 10:29 on 2023-08-14 Permalink
No kidding. A smoked meat special at Lester’s is just under 29 bucks. When Moishe’s was still on St Larry after 9 you could get a main, appetizer, and coffee for 29 bucks.
Smoked meat at steak prices.
…but go down to the Provigo and their prices have gone up just as much.
Maxim Baru 12:48 on 2023-08-14 Permalink
Notably: not a single labour union operating in resto industry was consulted for the first article. neither a union official nor even a resto worker that’s unionized. Just to verify with a second opinion: is the main contention true? what other factors may be contributing?
as it stands, it’s basically a piece of PR by the resto employers association; probably commissioned as part of some pressure campaign going on in the back end for more subsidies.
more broadly, while i know some resto owners who are very ordinary people facing these real challenges, overall it’s hard to sympathize as resto owners are frequently seen to be raising big families in the burbs at a house with a pool and driving a tesla into montreal.
Kate 15:17 on 2023-08-14 Permalink
Excellent points, Maxim Baru. Thank you.
m 22:00 on 2023-08-14 Permalink
@Maxim Baru There are only two (short) sentences about employee salaries in the whole article. Why talk to a union rep, the blame for increased prices is mostly attributed to food costs. Otherwise, the whole article is a long (accurate) complaint about how it’s too expensive to go out to the restaurant. How there hasn’t been a dozen articles about it earlier is what’s incredible. Maxim Baru, how you (and Kate) think this is a PR piece is beyond me. How disconnected and one-note can you be?
(The whole ‘burbs and Teslas’ is laughably anecdotal.)
Restaurants closing, that’s the next wave of articles. And that’s when you talk to union reps.