Why resteraunt chains are closing, want a franchise.

[ucbruin]

I cook Steel Cut oatmeal....
Take ~30 minutes to cook....

 

[Airstream]

SNAP is a necessary program, but ultra-processed foods like chips should be disallowed. I have heard that you can even buy dog food on SNAP. When I worked in a grocery store for 6 years in high school and college it was marked what people could buy on food stamps. This is how it should be today.

SNAP should allow for basic food groups, and that’s it. The point is nutrition and satiation.

 

[Dublin ohio]

I cook Steel Cut oatmeal....
Take ~30 minutes to cook....

The difference between steel cut and rolled oats is very minimal. More of a personal preference as opposed to a difference in nutritional value

 

[Dublin ohio]

I think part of the problem is some of these places try to have too large a menu. The old McDonalds didn’t have half the choices of today. And that has to raise costs if one has to carry a more varied inventory

Early 1970's McDonalds menu

 

[Fernando]

I remembered a special promotion 20 years ago in which McD had 50 cent special on their hamburger.
My cheapo mortgage broker bought a lot too for his workers.
Those were the days. The days when I gained weight.

 

[Terrel L. Shields]

Their business model didn't work at some locations

Nobody is going to have a working business model when they have to figure in 10% OR MORE in theft. It would be easy to solve. Years ago in Little Rock, C stores were being knocked over regularly. So the sheriff sent deputies in hiding in stores several days per week. After the cops blew away about 2 or 3 such perps, the problem diminished almost overnight.

 

[WestMichiganCG]

Agreed that (assuming one is a pretty fair cook) one can probably do better at home WRT quality, than in most restaurants. We tend to only go out to restaurants that specialize in cuisine that would be challenging to make at home. Pho, Indian, tagine, bar-b-que, etc. That said, I don't see how restaurants can turn profit in the current environment. Food overhead has to be just crushing everyone - and they can't just raise the price to cover the higher costs - restaurants are very susceptible to price elasticity.

I 100% agree. I can make really good food at home under an hour. If you show up to a restaurant, you could wait longer than it would take to cook it at home if you account for the drive. Dining for an experience is a whole other thing. It could be a live band, the restaurant that flies fish in twice a week, or the Downtown market that has a huge variety. The issue with many restaurant chains is that they used to cook on site and are now preparing food in central kitchens and reheating the food at the restaurant. Panera would be a good example.

 

[WestMichiganCG]

I cook Steel Cut oatmeal....
Take ~30 minutes to cook....

30 minutes? I'd think it would be dryer than when it came out of the container. I cook my oatmeal on the stove in under 5.

 

[Dublin ohio]

I cook my oatmeal on the stove in under 5.

Rolled oats take about 5 minutes or less. Steel cut takes 20-30 minutes.