I have friends who are in the food and beverage industry outside the golf industry and it’s a scary place to be these days with the price of food going through the roof.
As much as they don’t necessarily want to, they have to change their menus, redo pricing and offer less in the way of portions.
Five years ago, you could go to a restaurant and get a grilled chicken sandwich and it would be a six-ounce chicken breast that would cost you $11.95. Now, it’s a four-ounce chicken breast and it costs you $14.95 and the restaurant’s not making any more money on it.
Produce prices are going through the roof. Meat is just ridiculous, even bread. Every single thing that you put on your plate has gone up, not to mention what you’re paying these days in rent, electricity and water costs.
Unfortunately, it affects the servers. If you’re used to paying $15 for something and suddenly, it’s $22, that server is often getting less of a trip. Again, that person’s not making more money, but it costs more to live and unfortunately, that server is taking the hit.
While they may have provided great service, what would have gotten them an 18 to 20 per cent tip at one time is now getting them a 13 to 15 per cent tip, so it’s rough on everybody.
Just recently, I got a $50 gift card for a restaurant as a Christmas gift and I went out with my wife Taryn and the two kids. The kids had chicken strips and fries, while Taryn and I had regular meals, with no alcohol. It still cost me $40 in cash, above the gift card.
This wasn’t a fancy restaurant, but a nice, family-oriented establishment, if not high end.
My shock at that is something similar to what patrons at dining establishments within the golf industry will be experiencing this year, if they haven’t already at restaurants outside the industry.
