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Do you expect a restaurant to give you the ingredient cost and labour cost of your meal on your bill, so you can tell how much the privilege of having somebody
by CocaKoala 10y ago
Do you expect a restaurant to give you the ingredient cost and labour cost of your meal on your bill, so you can tell how much the privilege of having somebody cook for you was?
- fragmede 10y agoI've thought of that before, and think it would be really great to know. I love to know which restaurant is simply reheating Sysco pre-prepared foods, and which ones are spending extra on organic free trade ingredients. If the food tastes delicious but the chef is underpaid because they're buying more expensive ingredients relative to the less tasty restaurant which buys cheaper ingredients with a larger markup. Though; I've also considered how a reverse BlueApron service might work - you bring ingredients to a chef and kitchen, who then cooks the food for you. My cooking ability, limited to the occasional meal prepared after work is nothing compared to a master chef who's gone to school and practiced their art for every day for years as a job, and I'd gladly pay to see a master at work. (I doubt that particular niche is big enough to sustain a business though because, well, restaurants exist.)
- CocaKoala 10y ago> reverse BlueApron service Like a cooking class, but without any lab work?