“In 2019 the median full-service restaurant kept 4 percent of sales. By 2024 it kept 2.8.
“The cause is simple arithmetic. Since 2019, food costs are up about 38 percent and labor about 35 percent, while menu prices rose about 32 percent.”
Evan Rail
@evanrail.bsky.social
1.7K followers 709 following 976 posts
He / him. Author of “The Absinthe Forger.” Monthly drinks columnist at VinePair, freelance contributor to the NYT, etc. Included in Best Food Writing, The NY Times Book of Wine and elsewhere. Prague Post food writer, 2000-2006. Jdeme na jedno.
