Except that "the customer" demonstrated a willingness and an ability to pay more, and should. The extra payment, however, was siphoned off by parasites.
As in so many other "business sectors" the U.S. flavor of "free market capitalism" is a grift, judging by the ways "the pie", i.e., the money paid by the customers who allegedly justify the "business activity," is "divvied up", and comes out the "other end".
Chomsky, the poster you replied to is typical, of "the industry".
My perspective is the result of recently working full-time for 14 years at only two restaurants. I came back into "the industry" after 25 years working in unrelated business sectors, but my first job had been working for a start up led by three recent Harvard MBA program grads, franchisees of several names popular at the time with buy-in and start up costs modest in comparison with top tier franchises.
The partners were a "mod squad" of that time... the black partner was president, positioned to take advantage of nascent minority incentive and preference programs, the others, a jew and a wasp.
What the three lacked in capital, they more than made up for with education, intelligence, and planning. They intentionally chose their first locations in the city that then included the Culinary Institute of America, offering a steady source of motivated, talented, kitchen staff who contributed more to the businesses than they cost to employ. They also tended to refer their classmates and literally arranged their successors when they resigned in what was and is a transient employee business sector.
I worked three years for them. It was a time when restaurants typically operated without a single hispanic immigrant on staff.
Fast forward 25+ years and upon reentering the sector, this time in fine dining, I observed kitchens exclusively employing hispanic immigrant staff, and not justified by lower labor cost but by being the very best at what they do, and it is pressured, hard, hot work, satisfying clientele who literally can afford to eat anywhere, and keep them coming back.
My 1970s experience was that food cost was below 20 percent, vs nearly twice that in turn of the century fine dining. My final dozen years in the restaurant business was working only week nights in just one, "expense account" clientele restaurant owned by a highly successful, local, "Pop" initially one of two partnered chefs who began with just one fine dining location in 1980 and had expanded in just over 20 years to a dozen locations of different themes, also mostly fine dining, all within five minutes drive from each other.
My advice is to chose your employer wisely and you will avoid being the typical transient employee in a transient sector.
Influenced by the siphoning off of restaurant revenue, partly driven by pandemic,
it seems Doordash, "Uber Eats" and Grubhub indicate the "customer dollar" exists and could fund living wages in many communities if those three did not exist, most customers eat on site or pick up their own food, or restaurants set up their own delivery arrangements.
The parent McDonalds Corp. market cap is $173 billion.:
Find the latest McDonald's Corporation (MCD) stock quote, history, news and other vital information to help you with your stock trading and investing.
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Find the latest DoorDash, Inc. (DASH) stock quote, history, news and other vital information to help you with your stock trading and investing.
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Even after it's rather steep, one day share price drop, the market cap of just one retail food delivery corp., DoorDash,
was $4 billion greater than SYSCO, international supplier to restaurants .:
"..The company serves restaurants, hospitals and nursing homes, schools and colleges, hotels and motels, industrial caterers, and other foodservice venues. As of June 27, 2020, it operated 326 distribution facilities. Sysco Corporation was founded in 1969 and is headquartered in Houston, Texas."
See the company profile for Sysco Corporation (SYY) including business summary, industry/sector information, number of employees, business summary, corporate governance, key executives and their compensation.
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