What’s With Restaurant Markups
Kirsten Henri takes a look at the factors that go into charging $19 for that chicken entree.
Have restaurateurs gone totally insane? Are they taking advantage of the public as its taste for dining out expands? Or are we—the consumers who continue to fork over $18.95 for a bowl of what is essentially plain white rice—at fault?
How about greedy landlords and their steep rents? Or our increasing penchant for pricey ingredients like truffles? Giant portion sizes? Should we kill all the lawyers?
Poultry Fare [Philadelphia Weekly]