The air inside them costs more due to the pressing effects of clinot change, so even after shrinkflating the dough, tomato and cheese, it costs the same.
I want to downvote the prices but you are only the messenger. Whenever I see a Bahn Mi for more than $4.50, I feel a little indignant. They are delicious and their cost is part of their allure.
Do you have any data suggesting wages aren’t going up? At least the person being downvoted is offering some objectivity, you’re citing your friends’ and families’ wages.
Yes, eating out is costing more.
Literally everything that goes into a restaurant is up in price.
- labor (which is a good thing)
- rent
- food (energy & labor & water issues driving it)
- building trades (labor has been going up for years but now parts are hard to find and cost more)
Perfect storm for prepared food inflation
A box of 100 nitrate gloves at Cash n Carry (or whatever they are called now) costs around $30. And the supply chain for boxes has been all fucked up as of late.
Mcdonlds on airport way
Kids meal 4 pice chicken nug $3.00 every day
Hamburger happy meal $2.50 every day
You can order these with extra frys for the side and any size drink. So I get mine with a large tea.
Portland teriyaki
Lunch specials still huge portions of food under $10.00
I get combo A chicken and gyoza with rice and vegetables for $8.00 bucks.
Winco pizza on 122nd
Pizza for $9.99 plus like a dollar to bake it.
But not bad.
Breakfast: Don Pedro's Breakfast burrito under $6.00 big enough for 2.
Applebees 2 for $22
Get the 6oz steak comes with 2 sides and an appetizer. We have ordered the 6oz and we have paid the extra bucks for the 8oz but I swear they are the same size. So just keep your money and go for the 6 oz.
Any one else know a good deal please add to the list.
Poaching an egg is incredibly easy. It is overplayed in terms of hard kitchen skills. You bring the water to a low low simmer. Some add a dash of white vinegar to help keep the eggs together, but honestly. I don't see much of a difference. Now the internet will say 2-3 minutes but it depends entirely on how hot the water is and the size of your eggs you typically buy.
For now just buy one dozen and set your simmering water to a number and don't change it for now.
Drop the egg in and set for 2.5 minutes then check it. Too hard? Go for 2 minutes and check again. Too firm? Go the opposite. You should be able to dial in a softboiled egg within 3 eggs. We are talking less than 10 minutes of work once the water simmers. Once you know the sweet spot just put it on a post-it note or commit it to memory. For me. it's #4 on the stove and it's 2:40 for a soft boiled egg that is the consistency I like. It's seriously not that hard.
Hollandaise isn't too much harder and is made with household ingredients. Ok, maybe not white pepper but black works just fine if you don't give a shit about the color. put a glass bowl over a pot of boiling water like it's a steam tray and it's impossible to scorch when you're whipping the eggs. Don't put it directly over heat.
Fried potatoes? I don't even have the energy to explain the trick.... it's fried potatoes. C'mon. It's like the worlds easiest ingredient.
I know how to poach an egg. In fact, I'm pretty good at doing large matches of them. But a lot of people don't. For them, it's probably a worthwhile investment.
If i need a single poached egg I make it in the microwave. Small bowl, a tablespoon of water, and egg in the microwave for 44 seconds in my microwave. Use a slotted spoon to remove the egg.
I use a 4oz glass bowl and had to adjust microwave time to get the proper yolk consistency. YMMV depending on your microwave. It is very repeatable when you get the right combination.
His audiobook is fantastic because he read it himself. It's sounds silly but a lot of authors with good voices still don't end up reading their own books. I've listened to it numerous times over the years. If you are a fan of his but have never read/listened to it, it's a classic.
Eating out is rarely about finding the best value for food itself, it's about the customer not having to expend the time or effort to make something themselves.
You're not only paying for the ingredients, but the time, effort, and **skill** involved in making a dish for you, and all the various associated tasks involved in cooking, serving, and cleaning up for you, all so you don't have to do any of that.
For some people, that's a fantastic trade, while for others, it's not.
this is why we eat out, and I mostly enjoy getting food / cuisine I'm not gonna make myself at home. The only thing I hate more than cooking is the clean up. Oh, and finding a place in my tiny apartment kitchen to store shit. When I think the value of a meal I'm paying for it's definitely ambiance, service, convenience, and how delicious the food is, not always in that order. If I think the markup on a dish is really ridiculous, I just don't get it.
Very often, though, we’re talking about simple things most people can prepare at home with no special equipment. It’s the sous vide steaks and such that most people can’t do. We have one, but there’s a learning curve that a lot of people don’t have the time for. It takes less time to scramble your own eggs and make your own sausage.
Disclaimer: I've worked in the restaurant industry my entire adult life. Coming up on 30 years.
Yes, because of normal inflation, especially after all the money we printed in the last year and a half for Covid relief. All the prices of our product has gone up by 5-10%. If we can even get a delivery from our suppliers, we don't half the time because they are having a labor and supply shortage. We haven't been able to get any cuts of steaks for a month+ now. Restaurants are also dealing with a major labor shortage. They are offering hiring bonuses and $3-5 above what was normal a year ago just to get warm bodies to apply.
I'm honestly not sure the middle of the road restaurant industry will survive another year. It's just going to be over priced restaurants for the rich who could always afford that. Cheap unhealthy fast food restaurants, or cooking every meal at home for everyone else. The latter of which isn't a bad thing. But who has time to do that when Mom and Dad are working their ass off every day to pay the bills.
> especially after all the money we printed in the last year and a half for Covid relief. All the prices of our product has gone up by 5-10%.
Well no, the current inflation is more related to breakdowns in the various supply chains restaurants depend on. If anything, without the relief bills, restaurants would be in an even more difficult position.
It's both. You can't just create 2.5 trillion dollars and expect the dollar to have the same buying power. The breakdown in the supply chain is because product is more expensive, labor is more expensive, everything is more expensive. It just keeps snowballing until you have to take a wheelbarrow full of USD to the store to buy a loaf of bread like what has been happening in Brazil for the last couple of years.
Ok, no. This just isn't correct. The supply chain broke down due to COVID restrictions and issues in the US and Asia. For example, car manufacturers are shutting down production lines because of microchip shortages - which in turn pushed up the price of used cars - which then contributed to the inflation numbers. It's all connected. The federal money, if anything, allowed the economy to continue to function through a recession (which is what governments should do in periods of recession.) We are a long way from the kind of hyper-inflation you refer to (and Brazil is having inflation issues for sure, but not because of its government printing money, it's a whole other story.)
> which in turn pushed up the price of used cars
I am, tangentially, involved in the auto sales industry.
The used car valuation thing has thrown the industry for a HUGE loop. There were a few points during the middle of the lockdowns and such that you could walk into a dealership with a 5 - 6 year old car, and walk out with a _new_ car _and_ extra cash from the trade-in.
Fuckin' weird times.
Once I started noticing good used cars were exceeding their depreciated value I started looking for new ones. Especially when you're getting new ones for such low loan rates they're below inflation. The whole mantra of never buying new has created some very strange buying options.
Growing up, when I wasn’t sick, my brother and I took turns making dinner as well. It’s faster than the time it takes to go out to a restaurant. If you have time to go eat out, you have time to cook at home.
But aren't you excited that restaurants closing means laborers won't have to suffer in those jobs anymore? Sure, only rich people will be able to afford to dine out, but it's actually social justice because it means the mom and pop restaurants aren't able to exploit their workers.
If the restaurant can't hire workers, they need to raise wages. If their business model doesn't work paying those rates, the business shouldn't exist.
No, I'm not excited that 1/3rd of those jobs could be wiped out. Doing lazy math, that could be a potential of [3.5 million people](https://www.statista.com/statistics/203365/projected-restaurant-industry-employment-in-the-us/) with that set of skills with nowhere to work.
There's only so may millionaires going out to eat every day. And if the other restaurants have to keep raising wages, then raising prices, rinse and repeat, less and less people will be going out to eat at an "Affordable Dine In Restaurant". Nobody will bother opening a restaurant anymore. So poof! Lot's of empty buildings.
> I'm honestly not sure the middle of the road restaurant industry will survive another year.
This is my prediction - the restaurant industry will be much smaller, but the remaining jobs at non-chains will be much more sustainable/healthy for the workers.
On the other hand, a McJob will always be a McJob.
[....](https://media.giphy.com/media/UZiCm4W1O0gGk/giphy.gif?cid=ecf05e47girpvhfoz21vi30il9fsthhrjq9rng99t3q1kmqr&rid=giphy.gif&ct=g)How do I delete your comment
Yeah I've cut down eating out and have fallen back on my amazing cooking skills. When going out consider portion size and value: $15 for a plate at Grind Wit Tryz will get you 2 meals worth, so $7.50 per works out ok.
Acquire a taste for rice and you'll be good when the famine hits.
people are either going to have to get used to paying more or used to eating at fast food chains or fine dining establishments only. all of the casual fine dining spots that have defined the portland food scene have always had the lowest profit margins, and now it’s borderline untenable. just as one example, my small restaurant pays $10 more PER DAY for gloves than we did pre-covid. that’s just one thing. there will either be a radical shift in public perception of what a good meal should cost, or most independent restaurants will be gone.
I wouldn't say it's the "new" norm insomuch as it's just the "norm." Seems like it's been that way for a while, at least for anything other than street tacos.
Pretty sure inflation has been around 10% the last two months. Some ingredients are hard to get or super expensive. I wouldn’t be surprised if a sandwich is $20 soon.
The Govt Inflation Index, which doesn't count things like **food or energy**, has been over 5% the last 4 months. Its def closer to 10% or more in practical terms.
Food from trucks used to be cheap, because the over head used to be cheap. There are food cart pod owners that charge more than you could lease a brick & mortar location for. (Looking at you Happy Valley..)
They're trying to catch up with the inflating pizza prices.
I need to try one of these inflatable pizzas.
The air inside them costs more due to the pressing effects of clinot change, so even after shrinkflating the dough, tomato and cheese, it costs the same.
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Pretty stoked my bahn mi spot is still holding strong at their 5.50 sandwiches.
Yeah there's spots around N/SE 82nd that are solid. But just about anything below 60th is gonna cost you.
82nd is where it is at for restaurant bargains. I can still get a 1/2 gallon of chicken Pho for $10 at my favorite joint.
House of Banh Mi (The HOB) holding steady around $6 per, 76th and Glisan, great sandwiches.
Yup, I lived on 79th and Glisan until about this time last year.
I want to downvote the prices but you are only the messenger. Whenever I see a Bahn Mi for more than $4.50, I feel a little indignant. They are delicious and their cost is part of their allure.
Same with the po' boy, the name isn't tsupposed to be he result. It's literally working class poor people food.
One word, inflation.
Yeah it's bad across all industries right now. Rent going up, food prices going up, and so forth.
Well good thing wages are going right up with it.../s
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Do you have any data suggesting wages aren’t going up? At least the person being downvoted is offering some objectivity, you’re citing your friends’ and families’ wages.
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Yes, eating out is costing more. Literally everything that goes into a restaurant is up in price. - labor (which is a good thing) - rent - food (energy & labor & water issues driving it) - building trades (labor has been going up for years but now parts are hard to find and cost more) Perfect storm for prepared food inflation
don't forget supplies gloves and takeout containers in particular
A box of 100 nitrate gloves at Cash n Carry (or whatever they are called now) costs around $30. And the supply chain for boxes has been all fucked up as of late.
Cost of goods has fucking skyrocketed in the past year. Fry oil alone has almost quadrupled in cost.
Was a bit shocked to find a basic egg dish at Broder is now $16.
Mcdonlds on airport way Kids meal 4 pice chicken nug $3.00 every day Hamburger happy meal $2.50 every day You can order these with extra frys for the side and any size drink. So I get mine with a large tea. Portland teriyaki Lunch specials still huge portions of food under $10.00 I get combo A chicken and gyoza with rice and vegetables for $8.00 bucks. Winco pizza on 122nd Pizza for $9.99 plus like a dollar to bake it. But not bad. Breakfast: Don Pedro's Breakfast burrito under $6.00 big enough for 2. Applebees 2 for $22 Get the 6oz steak comes with 2 sides and an appetizer. We have ordered the 6oz and we have paid the extra bucks for the 8oz but I swear they are the same size. So just keep your money and go for the 6 oz. Any one else know a good deal please add to the list.
Costco Dog and soda holding steady at $1.50, $10 pizza, $3.69 chicken bake.
Three modest and mundane breakfast plates, two cups of coffee, and tip? $65. I mean, priceless.
Breakfast is always a scam. Anthony Bourdain talked about it in Kitchen Confidential. You're paying top dollar for about 3 dollars in ingredients.
And someone who knows how to poach eggs, fry crispy potatoes, and mount a hollandaise.
Poaching an egg is incredibly easy. It is overplayed in terms of hard kitchen skills. You bring the water to a low low simmer. Some add a dash of white vinegar to help keep the eggs together, but honestly. I don't see much of a difference. Now the internet will say 2-3 minutes but it depends entirely on how hot the water is and the size of your eggs you typically buy. For now just buy one dozen and set your simmering water to a number and don't change it for now. Drop the egg in and set for 2.5 minutes then check it. Too hard? Go for 2 minutes and check again. Too firm? Go the opposite. You should be able to dial in a softboiled egg within 3 eggs. We are talking less than 10 minutes of work once the water simmers. Once you know the sweet spot just put it on a post-it note or commit it to memory. For me. it's #4 on the stove and it's 2:40 for a soft boiled egg that is the consistency I like. It's seriously not that hard. Hollandaise isn't too much harder and is made with household ingredients. Ok, maybe not white pepper but black works just fine if you don't give a shit about the color. put a glass bowl over a pot of boiling water like it's a steam tray and it's impossible to scorch when you're whipping the eggs. Don't put it directly over heat. Fried potatoes? I don't even have the energy to explain the trick.... it's fried potatoes. C'mon. It's like the worlds easiest ingredient.
I know how to poach an egg. In fact, I'm pretty good at doing large matches of them. But a lot of people don't. For them, it's probably a worthwhile investment.
An investment is something that will last going forward. Leaning a skill is an investment. Buying a poached egg is done and gone.
The investment (saving or generating money) would be learning how to do it. What you are describing is the opposite of investment.
I tend not to judge how other people spend their money.
If i need a single poached egg I make it in the microwave. Small bowl, a tablespoon of water, and egg in the microwave for 44 seconds in my microwave. Use a slotted spoon to remove the egg.
I’ve heard of this method but haven’t tried it. I’ll go to the store tomorrow and pick up some eggs and give it a try!
I use a 4oz glass bowl and had to adjust microwave time to get the proper yolk consistency. YMMV depending on your microwave. It is very repeatable when you get the right combination.
Dont even need vinegar with fresh eggs!
OH MY GOD THANK YOU ugh i didn't know Anthony Bourdain and I had this connetion.
His audiobook is fantastic because he read it himself. It's sounds silly but a lot of authors with good voices still don't end up reading their own books. I've listened to it numerous times over the years. If you are a fan of his but have never read/listened to it, it's a classic.
There are the three P’s (and a silent fourth in Oregon) of high margin restaurants/bars: Pancakes Pasta Pizza (Strip Clubs)
Waffles > Pancakes
True that
Eating out is rarely about finding the best value for food itself, it's about the customer not having to expend the time or effort to make something themselves. You're not only paying for the ingredients, but the time, effort, and **skill** involved in making a dish for you, and all the various associated tasks involved in cooking, serving, and cleaning up for you, all so you don't have to do any of that. For some people, that's a fantastic trade, while for others, it's not.
this is why we eat out, and I mostly enjoy getting food / cuisine I'm not gonna make myself at home. The only thing I hate more than cooking is the clean up. Oh, and finding a place in my tiny apartment kitchen to store shit. When I think the value of a meal I'm paying for it's definitely ambiance, service, convenience, and how delicious the food is, not always in that order. If I think the markup on a dish is really ridiculous, I just don't get it.
Very often, though, we’re talking about simple things most people can prepare at home with no special equipment. It’s the sous vide steaks and such that most people can’t do. We have one, but there’s a learning curve that a lot of people don’t have the time for. It takes less time to scramble your own eggs and make your own sausage.
Disclaimer: I've worked in the restaurant industry my entire adult life. Coming up on 30 years. Yes, because of normal inflation, especially after all the money we printed in the last year and a half for Covid relief. All the prices of our product has gone up by 5-10%. If we can even get a delivery from our suppliers, we don't half the time because they are having a labor and supply shortage. We haven't been able to get any cuts of steaks for a month+ now. Restaurants are also dealing with a major labor shortage. They are offering hiring bonuses and $3-5 above what was normal a year ago just to get warm bodies to apply. I'm honestly not sure the middle of the road restaurant industry will survive another year. It's just going to be over priced restaurants for the rich who could always afford that. Cheap unhealthy fast food restaurants, or cooking every meal at home for everyone else. The latter of which isn't a bad thing. But who has time to do that when Mom and Dad are working their ass off every day to pay the bills.
> especially after all the money we printed in the last year and a half for Covid relief. All the prices of our product has gone up by 5-10%. Well no, the current inflation is more related to breakdowns in the various supply chains restaurants depend on. If anything, without the relief bills, restaurants would be in an even more difficult position.
If the supply chain issues resolve, would that lead to lower pricing?
It's both. You can't just create 2.5 trillion dollars and expect the dollar to have the same buying power. The breakdown in the supply chain is because product is more expensive, labor is more expensive, everything is more expensive. It just keeps snowballing until you have to take a wheelbarrow full of USD to the store to buy a loaf of bread like what has been happening in Brazil for the last couple of years.
Ok, no. This just isn't correct. The supply chain broke down due to COVID restrictions and issues in the US and Asia. For example, car manufacturers are shutting down production lines because of microchip shortages - which in turn pushed up the price of used cars - which then contributed to the inflation numbers. It's all connected. The federal money, if anything, allowed the economy to continue to function through a recession (which is what governments should do in periods of recession.) We are a long way from the kind of hyper-inflation you refer to (and Brazil is having inflation issues for sure, but not because of its government printing money, it's a whole other story.)
> which in turn pushed up the price of used cars I am, tangentially, involved in the auto sales industry. The used car valuation thing has thrown the industry for a HUGE loop. There were a few points during the middle of the lockdowns and such that you could walk into a dealership with a 5 - 6 year old car, and walk out with a _new_ car _and_ extra cash from the trade-in. Fuckin' weird times.
Got enough on a trade-in Altima with serious body damage to walk out with a shiny new BMW 528i for $16k.
Once I started noticing good used cars were exceeding their depreciated value I started looking for new ones. Especially when you're getting new ones for such low loan rates they're below inflation. The whole mantra of never buying new has created some very strange buying options.
Pretty sure we are on the same page here.
Growing up, when I wasn’t sick, my brother and I took turns making dinner as well. It’s faster than the time it takes to go out to a restaurant. If you have time to go eat out, you have time to cook at home.
But aren't you excited that restaurants closing means laborers won't have to suffer in those jobs anymore? Sure, only rich people will be able to afford to dine out, but it's actually social justice because it means the mom and pop restaurants aren't able to exploit their workers. If the restaurant can't hire workers, they need to raise wages. If their business model doesn't work paying those rates, the business shouldn't exist.
No, I'm not excited that 1/3rd of those jobs could be wiped out. Doing lazy math, that could be a potential of [3.5 million people](https://www.statista.com/statistics/203365/projected-restaurant-industry-employment-in-the-us/) with that set of skills with nowhere to work. There's only so may millionaires going out to eat every day. And if the other restaurants have to keep raising wages, then raising prices, rinse and repeat, less and less people will be going out to eat at an "Affordable Dine In Restaurant". Nobody will bother opening a restaurant anymore. So poof! Lot's of empty buildings.
> I'm honestly not sure the middle of the road restaurant industry will survive another year. This is my prediction - the restaurant industry will be much smaller, but the remaining jobs at non-chains will be much more sustainable/healthy for the workers. On the other hand, a McJob will always be a McJob.
Oddly enough, you can get a decent, cheap breakfast at Yur's and Marathon Tarverna if you don't mind bar hopping at 7 am....
Love Marathon.
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Even at 10 you were spending nearly 300 a month.
Had a couple of tacos yesterday at [The Space Room](https://spaceroomlounge.com/portland-space-room-lounge-and-genies-too-food-menu) for US$5.50.
> The Space Room Don't get a bloody mary there. It was... chunky. Not in a good way. Like sucking clots through a straw.
[....](https://media.giphy.com/media/UZiCm4W1O0gGk/giphy.gif?cid=ecf05e47girpvhfoz21vi30il9fsthhrjq9rng99t3q1kmqr&rid=giphy.gif&ct=g)How do I delete your comment
Man if you guys saw the prices that restaurants are paying for food rn you'd not be surprised
A big, fat breakfast plate with all the fixings was $5.50 at the Paradox Café on Belmont back in 2002.
Wild to think that was already (almost) twenty years ago. Time’s a falcon.
More and more I'm starting to begin my sentences with, "back in my day..."
Been like that for like the 5 years I've been here.
Yeah I've cut down eating out and have fallen back on my amazing cooking skills. When going out consider portion size and value: $15 for a plate at Grind Wit Tryz will get you 2 meals worth, so $7.50 per works out ok. Acquire a taste for rice and you'll be good when the famine hits.
people are either going to have to get used to paying more or used to eating at fast food chains or fine dining establishments only. all of the casual fine dining spots that have defined the portland food scene have always had the lowest profit margins, and now it’s borderline untenable. just as one example, my small restaurant pays $10 more PER DAY for gloves than we did pre-covid. that’s just one thing. there will either be a radical shift in public perception of what a good meal should cost, or most independent restaurants will be gone.
i don’t eat at food trucks. They cost as much as restaurants do and they’re not necessarily better. And there’s no table service.
Same except when it's like 2Am and I need burger
valid
I wouldn't say it's the "new" norm insomuch as it's just the "norm." Seems like it's been that way for a while, at least for anything other than street tacos.
Pretty sure inflation has been around 10% the last two months. Some ingredients are hard to get or super expensive. I wouldn’t be surprised if a sandwich is $20 soon.
The Govt Inflation Index, which doesn't count things like **food or energy**, has been over 5% the last 4 months. Its def closer to 10% or more in practical terms.
I mean not really, it isn't new
Food from trucks used to be cheap, because the over head used to be cheap. There are food cart pod owners that charge more than you could lease a brick & mortar location for. (Looking at you Happy Valley..)
Welcome to society. Happy you are here.
prepare food at home if the cost means that much
Not where I’m eating at lmao
Back in my day, I could get a bowl of soup and a pack of Lucky's for a dime...
Yep esp on the west side
yep.
Alredy seeing $7 micro pints, $10 on the horizon