{"id":5166,"date":"2012-07-11T12:00:10","date_gmt":"2012-07-11T16:00:10","guid":{"rendered":"http:\/\/www.Centives.net\/S\/?p=5166"},"modified":"2012-12-29T02:02:16","modified_gmt":"2012-12-29T07:02:16","slug":"the-evolution-of-restaurant-food","status":"publish","type":"post","link":"http:\/\/www.Centives.net\/S\/2012\/the-evolution-of-restaurant-food\/","title":{"rendered":"The Evolution Of Restaurant Food"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" alt=\"\" src=\"http:\/\/www.Centives.net\/S\/wp-content\/uploads\/2012\/07\/071012_0415_TheEvolutio1.jpg\" width=\"636\" height=\"450\" \/><\/p>\n<p>Being in the restaurant business is difficult writes Tony Eldred. Competition is intense, rents are high, and the price of menu items haven&#8217;t risen much with inflation. In these circumstances restaurants have come up with innovative ways to continue to survive. They include:<\/p>\n<ul>\n<li>20 years ago you used to get your meal on one plate. Now there&#8217;s a Lego set approach were you have a main and then side courses. This was a stealth-price rise.<\/li>\n<li>Then there was piling. The main course got smaller and was placed on top of cheaper ingredients such as cabbage. This was called art, but it was really about profits.<\/li>\n<li>People judge a restaurant based on the prices of its main course. This left restaurants free to raise the prices of beverages and deserts, although there was a limit even to this.<\/li>\n<li>Nowadays you see the rise of tasting or shared plates. The portions are tiny, the prices are high, but it appeals to the social media generation and creates a positive customer perception.<\/li>\n<li>Restaurants have also stopped taking bookings. Charging a deposit brings negative PR and no-shows are a revenue killer.<\/li>\n<\/ul>\n<p>The entire article focuses on the Australian restaurant scene, and is a response to another article complaining about the state of the restaurant industry. You can read more including the actual margins of restaurants and how they compare to putting money in a fixed deposit in the bank, what we should really be paying for coffee, the rise of secondary meat cuts, and the experience of the author, over <a href=\"http:\/\/www.theage.com.au\/opinion\/politics\/from-hand-to-mouth-20120611-205uz.html\">here<\/a>.<\/p>\n<p>Source: <a href=\"http:\/\/www.theage.com.au\/opinion\/politics\/from-hand-to-mouth-20120611-205uz.html\">The Age<\/a><\/p>\n<p>Via: <a href=\"http:\/\/marginalrevolution.com\/marginalrevolution\/2012\/06\/assorted-links-481.html\">Marginal Revolution<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Being in the restaurant business is difficult writes Tony Eldred. Competition is intense, rents are high, and the price of menu items haven&#8217;t risen much with inflation. In these circumstances restaurants have come up with innovative ways to continue to survive. They include: 20 years ago you used to get your meal on one plate. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5165,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,41],"tags":[],"class_list":["post-5166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-daily-bulletin","category-signature"],"jetpack_featured_media_url":"http:\/\/www.Centives.net\/S\/wp-content\/uploads\/2012\/07\/071012_0415_TheEvolutio1.jpg","_links":{"self":[{"href":"http:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/posts\/5166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/comments?post=5166"}],"version-history":[{"count":5,"href":"http:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/posts\/5166\/revisions"}],"predecessor-version":[{"id":7440,"href":"http:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/posts\/5166\/revisions\/7440"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/media\/5165"}],"wp:attachment":[{"href":"http:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/media?parent=5166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/categories?post=5166"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.Centives.net\/S\/wp-json\/wp\/v2\/tags?post=5166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}