I would 100% patronize a restaurant that had full transparency and decent no-frills food. They publicly post all their expenses and how much profit they make. Charge a table/dine-out fee, then actual cost of food and prep on top. Pay their workers in full, so no tipping required. Explain things like dining hours that help the business keep down costs.
I would too. Unfortunately I’m pretty sure most places that check even half those boxes still fail in the market. You often have to drag consumers kicking and screaming towards something more equitable and less exploitative, even when they’re the ones being exploited.
I went to one of these wanky places in London and had to use my phone light to illuminate the menu sufficiently so I could see it, thanks to those shit light bulbs they insist on hanging everywhere. There are dozens of them and yet they give off no light… wtf is the point.
To be fair tho I live in Chicago and there’s 2 of these places by me. But there’s another 2 that I can get a loaded combo with fries and a drink for about $10 USD and it’s always fresh and delicious.
No link but American wild burger, the one in the city shut down apparently but there’s still one in the suburbs. Add bacon cheese and BBQ sauce and you’re at a little over $20 for a burger with no fries.
If you go to Google maps and just type burgers and filter price $20+ or $30+ there are plenty burger bars that will match that criteria.
This post isn’t about fast food places. It’s about overpriced local shops that sprung up in the formerly “bad” part of town and are run usually by <30 year olds with no business experience. Give me your hometown and I promise I can find one of them online for you to go to
The difference is that fixed capital matters little to the rate of profit, so they can spend a lot of money and it still evens out over the period of operation. The food and wage, on the other hand, affects the rate of profit a lot. So we can usually see restaurants with “fancy” decors, but with shitty food and low wages.
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