Covid19 Bankruptcy Thread

[bjstare]

The Q Haute experience would not translate well - at all - to take home kits/delivery/etc etc. That place was about presentation and liquor pairings with your 13 course meal more than it was about "good" food. Like, it wasn't bad per-say, but the food itself wasn't exceptional IMO.

Or maybe the level of pretentiousness (11 on a scale of 1-10) was just off-putting for me and jaded my view on the food haha. Needless to say, I couldn't care less that they didn't make it through.

[NoSup4U]

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Lots offered DYI dinner kits too

I really don't get the success of this.....why pay 3x more than you would for the ingredients at Co-op if you are just cooking it yourself anyway....laziness exemplified?

[bjstare]

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I really don't get the success of this.....why pay 3x more than you would for the ingredients at Co-op if you are just cooking it yourself anyway....laziness exemplified?

Definitely. Why do you think there's such a big market for offerings like Goodfood, Chef's plate, etc?

[ExtraSlow]

Q haute was not my bag baby. Agree pretentious.

[Xtrema]

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I really don't get the success of this.....why pay 3x more than you would for the ingredients at Co-op if you are just cooking it yourself anyway....laziness exemplified?

80% of cooking is prep. Laziness justified.

The only problem I see with take home kit is that you are basically giving away your dish's recipe that someone can replicate with their own sourced ingredient unless there is a special sauce/marinate involved.

[ercchry]

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I really don't get the success of this.....why pay 3x more than you would for the ingredients at Co-op if you are just cooking it yourself anyway....laziness exemplified?

Well on the topic of “good restaurants” ... the one I’m particular I’m going to use in this example was a colab between Mari bakeshop and Nupo (Or was it an Eight branded thing?)

Fresh Bread, scratch made pasta, pasta sauce already prepped... basically just boil water and go.

Takes most of the amateur components out of the equation, everything is plated fresh and superior to delivery

Not really the restaurant’s typical experience... but still a value adding product that brought in revenue during a time when they were closed

[adam c]

Some of the take home kits are the exact same price as if the restaurant was preparing it for you, that I don't understand

[ercchry]

^^^well... they are preparing it for you, heating something is a very small fraction of the labour involved in it

[A790]

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^^^well... they are preparing it for you, heating something is a very small fraction of the labour involved in it

That may be true, but the perception of value from the customer POV should be guiding the decision making there.

Coming from someone who owned/ran/worked in the family restaurant for 13 years.

[adam c]

They are prepping raw ingredients, the cost of the food includes their services to prepare and serve it which they aren’t providing

[ercchry]

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That may be true, but the perception of value from the customer POV should be guiding the decision making there.

Coming from someone who owned/ran/worked in the family restaurant for 13 years.

Well, in my above example they did something right as it was sold out every single time they offered it... and it was waaaaaayyyyy less than eating at Eight

Ah, it was Eight... 10/10 have spent more on shitty takeout

[max_boost]

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That may be true, but the perception of value from the customer POV should be guiding the decision making there.

Coming from someone who owned/ran/worked in the family restaurant for 13 years.

Starting to burn out now. I was gung ho for so long. Year 25 is definitely the toughest one yet.

[Mitsu3000gt]

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Much easier for mid to low grade food than fine dining.

Like steak, if I have to pay $50 for Skip to deliver one that's kinda cold by the time it gets here, I may as well fire up my grill and DIY.

Some dishes are meant to be enjoyed within minutes leaving kitchen piping hot and not to be delivered 20-30mins later. Heck, I still prefer Wakado onsite instead of take out but I tolerate it if that's the only way to get those tasty Chasiu.

Not really. If you're a steak house, quit buying $50 steaks and get some burgers going or something. Plenty of ways to be creative. Modern Steak House didn't seem to have a problem other than complaining about DD fees rather than hiring their own drivers for a fraction of the cost.

Shokunin is another restaurant that couldn't keep up with online orders, and same with Roy's Kitchen (formerly Anju). Being high-end has very little to do with it - skilled chefs/owners can adapt as many restaurants have shown.

All food is best enjoyed fresh from the kitchen, I think people understand that when they order in or get takeout it won't be exactly the same. Any dish that is absolutely imperative to be enjoyed immediately isn't typically on door dash menus, and the restaurant would be foolish to keep making it with no sit-down customers.

It's hard to feel bad for restaurants going under if they didn't even try to keep things going or adjust their business model to match market conditions.

[JustinL]

David's Tea seeks creditor protection.

https://ca.finance.yahoo.com/news/da...155849748.html

[mr2mike]

If overpriced tea can't make it, what can?

[The_Rural_Juror]

Fisker can.

[killramos]

https://www.businessinsider.com/broo...ovid-19-2020-7

Brooks Brothers Down...

If the bankers aren’t making tendies in their suits no way they have any spare for Patagonia Vests.

Short Patagonia.

[ercchry]

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https://www.businessinsider.com/broo...ovid-19-2020-7

Brooks Brothers Down...

If the bankers aren’t making tendies in their suits no way they have any spare for Patagonia Vests.

Short Patagonia.

Or did Patagonia help with the demise by becoming the new official Wall Street uniform??

[killramos]

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or did patagonia help with the demise by becoming the new official wall street uniform??

casual friday disruption

[cam_wmh]

Late to the feast, but FUCK MEC.