Restaurant Survival?
Another good example of pay more, get less, equals disappointment... The beloved Maryland Crab Cake. Many restaurants have increased the price (expected), but have reduced the size, and put more filler in with the crab meat. You are not going to get a good crab cake for $10. I'd rather pay $18-$20 for a great crab cake... all jumbo lump crab meat with no filler and truly enjoy what I'm eating. Even big named restaurants like Phillips is down sizing quality to seem more price competitive. Lesser quality crab meat (not jumbo lump), adding more filler, and reducing the size of the crab cake. And while this may be appealing to some, especially tourist that don't know any different and don't know what they are missing... It's basically an insult to the traditional Maryland Crab Cake.
This is barely okay
Called... "famous crab cakes"
And these are "CRAP Cakes"
More and more restaurants are falling prey to inflation, sacrificing quality in an attempt to keep prices down. Except from the view point of consumers... prices are higher, quality is lower, portions are smaller, and in general, location management is suffering from a lack of focus both on service and quality. All in all a downward decline that will ruin any business.
Once upon a time, not too long ago, perhaps a mere 10 years ago, we like many others were regular patrons of Red Lobster. Usually 2-3 times a month. Out last three visits to Red Lobster were at best disappointing, and at worst the last straw, extremely disappointing. The salad was "tired", not fresh at all. The shrimp scampi was not only like yesterday's left overs reheated, and the baked potato was definitely left over from the day before barely read barely warm. And those usually cheddar bay biscuits that you look forward to, also from yesterday's baking... barely warm, crusty hard on the outside, dry and stale all on the inside. Service was slow and undetentive. The only thing I can say that was up to par was the Coca-Cola... for which there was an excessive weight to have refilled. The final strike... Strike three... never returning.
And we haven't... That was four years ago. Except for a family get together last year which only reinforced our decision to never return to Red Lobster again. Not going to waste money for disappointment.
This is a similar story with most restaurants. Caught between risings costs of operation, and trying to adjust quality, side of portions, and service to keep prices from raising too much... while customers only see paying more and getting less. Their only saving grace is to provide better service.. And many are failing at that too.
My personal impression. I'd rather pay extra and get the same quality and portions as before. Even if it means dining out less often.
Once upon a time, not too long ago, perhaps a mere 10 years ago, we like many others were regular patrons of Red Lobster. Usually 2-3 times a month. Out last three visits to Red Lobster were at best disappointing, and at worst the last straw, extremely disappointing. The salad was "tired", not fresh at all. The shrimp scampi was not only like yesterday's left overs reheated, and the baked potato was definitely left over from the day before barely read barely warm. And those usually cheddar bay biscuits that you look forward to, also from yesterday's baking... barely warm, crusty hard on the outside, dry and stale all on the inside. Service was slow and undetentive. The only thing I can say that was up to par was the Coca-Cola... for which there was an excessive weight to have refilled. The final strike... Strike three... never returning.
And we haven't... That was four years ago. Except for a family get together last year which only reinforced our decision to never return to Red Lobster again. Not going to waste money for disappointment.
This is a similar story with most restaurants. Caught between risings costs of operation, and trying to adjust quality, side of portions, and service to keep prices from raising too much... while customers only see paying more and getting less. Their only saving grace is to provide better service.. And many are failing at that too.
My personal impression. I'd rather pay extra and get the same quality and portions as before. Even if it means dining out less often.
Another good example of pay more, get less, equals disappointment... The beloved Maryland Crab Cake. Many restaurants have increased the price (expected), but have reduced the size, and put more filler in with the crab meat. You are not going to get a good crab cake for $10. I'd rather pay $18-$20 for a great crab cake... all jumbo lump crab meat with no filler and truly enjoy what I'm eating. Even big named restaurants like Phillips is down sizing quality to seem more price competitive. Lesser quality crab meat (not jumbo lump), adding more filler, and reducing the size of the crab cake. And while this may be appealing to some, especially tourist that don't know any different and don't know what they are missing... It's basically an insult to the traditional Maryland Crab Cake.
Here's a Great Maryland Crab Cake
This is barely okay
( no not really )
(more like infamous)
And these are "CRAP Cakes"
from down South.
What the hell?
Disgusting...
