The one in Denton is.always empty. A terrible location IMO

When I had my donut shop, I hated raising prices. It got to the point I hadn't been paid in years, but I loved my customers. In the end, it was getting difficult to even make payroll. It was either make an inferior product or go under. Finally sold out to a Korean guy and the first thing he did was cut the donut flour by half and added bleached white flour. The product quality shot down hill like a rocket sled on rails. Now it's just another Asain owned crappy donut shop. I have no idea how they stay in business, or donut shops in general. I was driving by a Dickies BBQ the other day and even THEY are getting into the breakfast business now.

In order for companies to survive, price increases are inevitable. Our zoom meeting yesterday laid it all out on the line. Here's our increased costs....here's what our price increases will reflect by Nov 15th. I may jump down a throat or two if I have any resistance, but do not anticipate having to with exception of a few "head in the sand" customers.

These guys are bucking the trend

Glad I know how to cook.

It has kind of stabilized, the problem is its stabilized at a very high price. During the summer I increased prices but not as much as i should have. I felt by now it would have worked itself out and i could eat it for a few months. I'll raise prices again in next month or so as i dont see it going backwards any time soon. Still lots of shortages of certain items. Manufacturers arent running all their SKUs, paper, stryo cups etc are hit and miss, when they have some I buy all they will sell me. Add in the new higher labor costs which still arent done rising and you have a less than perfect time in the industry.

Hard to take the family out without dropping a hundo, I've pretty much decided I need to learn to cook better.

We probably cook and eat at the house 90% of the time now. We used to go out at least 50% of the time. Higher prices and problems with quality and service caused by a diminished workforce have driven us back home for now. I miss going out as much, but it is just not working out for us right now.

Most casual places are targeting $15 dollar average at lunch and $20 at dinner. If you arent having cocktails or appetizers. It's about the only way to make the math work now without significant downgrades to product or portions. A big salad and a drink will push 14 bucks at my place, I dont apologize and I am going up.

As a customer, stuff like this just ticks me off. Raise your prices if you have to, but don't give me that mess. Everybody understands it is a business.

And I am much more willing to pay extra than I am to eat [censored] and pay the same. I have stopped patronizing places that charge a "covid surcharge", as well as the places that have downgraded their quality.

Same goes for the "shrinkflation" you see in the grocery store, but that is a whole other topic.

agree. just raise the price. most people paying with a card will not notice

I'm heading to Eddie V's Friday and have a good ole steak. Only $5 more than the last time there about 3 years ago. Then next door to jam to Los Lobos.

Won't pay $15 for a burger, ever.

Living off the dollar menu

From my observations, the increasing food prices hasn't put a dent in the obese people. Must not be increasing the prices enough.