Real talk if that restaurant makes 1 of surplus value on that 20 burger the owner is happy. Restaurants (fast food aside) are not surplus value machines, quite the opposite.
I’d also like to know where food is still that cheap in the west.
I’d also like to know where food is still that cheap in the west.
Maybe the burger is just ~2 ounces of beef or so, like a typical fast food burger? That would account for about half the per-meal cost, and both bread and potatoes are cheap enough that the rest could easily fit inside the limit.
Sometimes grocers have pre-formed fresh hamburger patties that they’re selling as a loss leader for ~$2-3 a piece or so. Splitting one of those in half and reforming it into two patties would yield two pretty large burgers while leaving another $1 per burger for bread, cheese, and potatoes. In fact, I’ve literally done exactly that before with excellent results. It is extremely easy to make a burger that’s better than you’d get from a fast food place, because those go for volume and consistency over quality, and even at a restaurant I’ve only ever found one place that made burgers comparable to what I can make at home although it was too expensive even a decade ago to go there more than occasionally.
Real talk if that restaurant makes 1 of surplus value on that 20 burger the owner is happy. Restaurants (fast food aside) are not surplus value machines, quite the opposite.
I’d also like to know where food is still that cheap in the west.
Maybe the burger is just ~2 ounces of beef or so, like a typical fast food burger? That would account for about half the per-meal cost, and both bread and potatoes are cheap enough that the rest could easily fit inside the limit.
Or he’s just counting wrong.
Probably bought the cheapiest bulkiest frozen patties dude could find at Cosco. I imagine those come down to a pretty small unit cost
Sometimes grocers have pre-formed fresh hamburger patties that they’re selling as a loss leader for ~$2-3 a piece or so. Splitting one of those in half and reforming it into two patties would yield two pretty large burgers while leaving another $1 per burger for bread, cheese, and potatoes. In fact, I’ve literally done exactly that before with excellent results. It is extremely easy to make a burger that’s better than you’d get from a fast food place, because those go for volume and consistency over quality, and even at a restaurant I’ve only ever found one place that made burgers comparable to what I can make at home although it was too expensive even a decade ago to go there more than occasionally.
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Realised you’re talking about the grocery cost being cheap, not the restaurant cost