4 ms·

Prepared food is really unconsolidated like bulk food unless you live in a total roadside mall hellscape. There seems to be agreements on maintaining irrational

Prepared food is really unconsolidated like bulk food unless you live in a total roadside mall hellscape. There seems to be agreements on maintaining irrational pricing where there is price differentiation. I.e. you will pay more for cheaper to make vegan food because a vegan can't eat a cheap burger. IMO this is more distributed in nature like landlords sharing a price fixing app.

bell-cot 3y ago
Disagree. There is a very old rule of thumb in the restaurant biz, that your selling price has to be 4x your actual cost of the food - because of all the labor, kitchen equipment, rent, etc. overhead. I'd bet that similar rules of thumb apply to grocery stores' deli departments, shrink-wrapped sandwiches in vending machines, and pretty much every other sort of non-restaurant prepared food. And, at least in the area I live in, the barriers to entry for the restaurant biz are pretty minimal. Most restaurants are (at most) local micro-chains, and there's a lot of churn as people try to make a restaurant work...and often fail financially. Want to get into the restaurant biz? With a low-6-figure nest egg, and willingness to wait for some local commercial landlord to have a vacant failed little restaurant on his hands, it's "easy". And the real estate supply is pretty elastic - cities and NIMBYs favor the (often quick & easy) construction of more small retail spaces; likewise converting generic vacant retail spaces into more restaurants. Vs. if you want to be residential landlord - I'll guess a 7-figure nest egg to buy existing property (limited supply, and buying some does not increase overall supply). If you want to actually expand supply, by building rental housing at scale...you'd better have an 8-figure nest egg, and experienced legal team, and be willing to spend 8+ years (from "ready to do this" to "collect rent checks") fighting your way through the government red tape, NIMBY-land's standing army, and actual construction. With no guarantees of success.

bell-cot 3y ago

Disagree. There is a very old rule of thumb in the restaurant biz, that your selling price has to be 4x your actual cost of the food - because of all the labor, kitchen equipment, rent, etc. overhead. I'd bet that similar rules of thumb apply to grocery stores' deli departments, shrink-wrapped sandwiches in vending machines, and pretty much every other sort of non-restaurant prepared food. And, at least in the area I live in, the barriers to entry for the restaurant biz are pretty minimal. Most restaurants are (at most) local micro-chains, and there's a lot of churn as people try to make a restaurant work...and often fail financially. Want to get into the restaurant biz? With a low-6-figure nest egg, and willingness to wait for some local commercial landlord to have a vacant failed little restaurant on his hands, it's "easy". And the real estate supply is pretty elastic - cities and NIMBYs favor the (often quick & easy) construction of more small retail spaces; likewise converting generic vacant retail spaces into more restaurants. Vs. if you want to be residential landlord - I'll guess a 7-figure nest egg to buy existing property (limited supply, and buying some does not increase overall supply). If you want to actually expand supply, by building rental housing at scale...you'd better have an 8-figure nest egg, and experienced legal team, and be willing to spend 8+ years (from "ready to do this" to "collect rent checks") fighting your way through the government red tape, NIMBY-land's standing army, and actual construction. With no guarantees of success.