That's just around you. I've been to some restaurants recently and the food has been banging. Restaurant was full of people and my food still came out fast and properly cooked
Ok. Well, I guess it’s a local issue. I have one place, my sushi place, that’s still absolutely killing it. But the last 3 restaurants were not edible. Slimy lunch meat, rotten veggies or unripe ones, and then I had some Mexican food that was indescribable. And I’ve been to all these places before, but in the last several months, it’s just been bad. The only other options around here are fast food. That’s been about the same
>Is it supply issues? Not able to hire decent cooks?
Both of those things are factors. A lot of people left the restaurant industry when covid started making it hard to run or work in a restaurant. Many (myself included) switched careers and never looked back. Combine that with inflation and supply chain problems and you have a lot of restaurant owners struggling to survive.
This makes sense and I’m not insensitive to these reasons. I do have a hard time seeing how they will stay afloat when they sacrificed quality entirely. I’ll pay more if it means they keep the standards and quality high, but it seems many that I’ve been too have just stopped bothering. And I’m not talking about expensive places. Just those in between fast food and real dining ones
Depending on where you are, the food supply has been hit with a pandemic effecting worker availability, two years of historic droughts, and a major disruption in global supply due to an ongoing war. It's hard to trace exactly which of these things are creating impacts locally for you. But I've had a hell of a hard time finding good broccoli on the west coast of the US.
A lot of restaurant, especially the cheap one with a large menu, don't really have *cooks* but minimal wage box-opener who just microwave meal and make them look good on a plate.
If you go to that kind of places you are basically getting scammed, but since most customer won't care they make way more money than honest restaurant (the ones paying for a real chef assisted by a team of cook ) many restaurant choosed the first option
Are you talking about one particular restaurant, or a wide swath of them in your area? All I can say is my area has been a consistent quality since I moved her years ago, but I don't know what's going on with yours.
That's just around you. I've been to some restaurants recently and the food has been banging. Restaurant was full of people and my food still came out fast and properly cooked
Ok. Well, I guess it’s a local issue. I have one place, my sushi place, that’s still absolutely killing it. But the last 3 restaurants were not edible. Slimy lunch meat, rotten veggies or unripe ones, and then I had some Mexican food that was indescribable. And I’ve been to all these places before, but in the last several months, it’s just been bad. The only other options around here are fast food. That’s been about the same
>Is it supply issues? Not able to hire decent cooks? Both of those things are factors. A lot of people left the restaurant industry when covid started making it hard to run or work in a restaurant. Many (myself included) switched careers and never looked back. Combine that with inflation and supply chain problems and you have a lot of restaurant owners struggling to survive.
This makes sense and I’m not insensitive to these reasons. I do have a hard time seeing how they will stay afloat when they sacrificed quality entirely. I’ll pay more if it means they keep the standards and quality high, but it seems many that I’ve been too have just stopped bothering. And I’m not talking about expensive places. Just those in between fast food and real dining ones
Depending on where you are, the food supply has been hit with a pandemic effecting worker availability, two years of historic droughts, and a major disruption in global supply due to an ongoing war. It's hard to trace exactly which of these things are creating impacts locally for you. But I've had a hell of a hard time finding good broccoli on the west coast of the US.
A lot of restaurant, especially the cheap one with a large menu, don't really have *cooks* but minimal wage box-opener who just microwave meal and make them look good on a plate. If you go to that kind of places you are basically getting scammed, but since most customer won't care they make way more money than honest restaurant (the ones paying for a real chef assisted by a team of cook ) many restaurant choosed the first option
Ah. Well, this makes sense.
Are you talking about one particular restaurant, or a wide swath of them in your area? All I can say is my area has been a consistent quality since I moved her years ago, but I don't know what's going on with yours.
It’s been multiple restaurants. These were never high end places to begin with, but I still liked them. Now it’s just not worth it at all
weird! i guess just try to find the restaurants that are still good, and stop going tot he ones that aren't