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re: Wait, Why Are Restaurants Now Charging $40 for Chicken?
Posted on 6/6/26 at 3:02 pm to Bestbank Tiger
Posted on 6/6/26 at 3:02 pm to Bestbank Tiger
quote:
I can get a full Rotisserie chicken at a grocery store for a fraction of that price.
In fairness, those rotisserie chickens are typically sold at a loss.
0
Posted on 6/6/26 at 3:03 pm to ragincajun03
When we were in NYC recently, we ate out at a really nice French place one night. My wife ordered the roasted half chicken special with several sauces, and I thought it was a waste but kept my mouth shut. I gotta say, whatever they did with it was pretty damn amazing. Wouldn't pay it every day, and still wouldn't order it for myself at a place like that, but it was probably the best non-fried chicken I ever tasted.
Posted on 6/6/26 at 3:04 pm to ragincajun03
They can charge whatever they want.
They can also go out of business.
No need to get in a tizzy over things that will sort themselves out.
They can also go out of business.
No need to get in a tizzy over things that will sort themselves out.
Posted on 6/6/26 at 3:07 pm to Marco Esquandolas
quote:
Kissing arse isn’t gonna get you promoted to that “Junior Asst. Moderator” position you’ve been seeking.
HA! Shows you!
I'm ALREADY Junior Assistant Moderator...PAL!
Posted on 6/6/26 at 3:48 pm to ragincajun03
As former -- long ago -- professional cook. Chicken is a forgiving protein with no real discerning customers. No one goes to a sit down restaurant to order CHICKEN.
Most cooks are functioning alcoholics or addicts and are high or drunk as frick every shift.
Nowhere in that arc of a story should a $3 roaster be $78. The cost of the inputs just aren't there.
Now, I am willing to give some grace to NYC restaurants because holy frick is their overhead high, but a %2600 markup. Nah. Miss me with that.
Most cooks are functioning alcoholics or addicts and are high or drunk as frick every shift.
Nowhere in that arc of a story should a $3 roaster be $78. The cost of the inputs just aren't there.
Now, I am willing to give some grace to NYC restaurants because holy frick is their overhead high, but a %2600 markup. Nah. Miss me with that.
Posted on 6/6/26 at 4:03 pm to LegendInMyMind
quote:
You got Gauchoed. Don't ever get Gauchoed.
I imagine it’s happened to everyone at least once on this board.
Posted on 6/6/26 at 4:40 pm to ragincajun03
quote:
ragincajun03
I bet you were one of those white cucks protesting in front of the courthouse the other day. I'll throw something at you next time.
Posted on 6/6/26 at 5:10 pm to ragincajun03
quote:
a $40 half chicken
frick outta here
Posted on 6/6/26 at 6:40 pm to ragincajun03
Remember this is in NYC. Restaurant overhead there is insane. They are charging these prices to cover rent, labor, etc etc. and cost over regulation.
Posted on 6/6/26 at 6:58 pm to ragincajun03
You guys are looking at it all wrong. The high priced chicken keeps the culture out. They will just go to Popeyes or Church's. You are not paying for the chicken, you are paying for a nice dining experience.
Posted on 6/6/26 at 7:15 pm to ragincajun03
Even when chicken is by far the cheapest thing on the menu its a rip off..
I feel like im getting my money's worth way more paying 60-70 for a nice steak entree or 40-50 for a nice seafood entree than $30 for a piece of fricking chicken
I feel like im getting my money's worth way more paying 60-70 for a nice steak entree or 40-50 for a nice seafood entree than $30 for a piece of fricking chicken
Posted on 6/6/26 at 7:18 pm to ragincajun03
quote:Because people will pay that.
Wait, Why Are Restaurants Now Charging $40 for Chicken?
Posted on 6/6/26 at 7:20 pm to BrohemAlem11
quote:That would be pasta.
Even when chicken is by far the cheapest thing on the menu its a rip off..
Posted on 6/6/26 at 7:35 pm to ragincajun03
$5 for rotisserie at both Sam’s and Costco - $6 at Walmart
Posted on 6/6/26 at 8:09 pm to PurpleandGold Motown
quote:
Nowhere in that arc of a story should a $3 roaster be $78.
Well, they’re not $3 roasters(which chicken is $2/# wholesale right now, just fyi). The places that are being discussed are not buying packer label birds. They’re buying local pasture raised broilers and paying $15+ for them. Let’s say that chicken on that $78 plate has a true cost of $9, that’s 11.5% food cost. If it’s a labor intensive preparation and there’s quality components to the dish, $78 is not an outlandish price.
ETA- It’s also probably being used to offset the beef entrees that they probably haven’t marked up enough, as to not price them out and be able to continue to fabricate and move the quantities a sub primal yields before they diminish in quality and have to be repurposed.
This post was edited on 6/6/26 at 8:23 pm
Posted on 6/6/26 at 8:22 pm to PurpleandGold Motown
quote:
As former -- long ago -- professional cook. Chicken is a forgiving protein with no real discerning customers. No one goes to a sit down restaurant to order CHICKEN.
It depends on the cuisine. At a French place, if I’m going more than once, I’ll try the chicken because it’s one of the cornerstone proteins of their cuisine.
That said, the local French place we go to charges about $25-$30 for their chicken dish. But it also comes with like 3 sides (asparagus, cremini mushroom dressing, fingerling potatoes). And the chicken portion is huge.
Posted on 6/6/26 at 11:59 pm to ragincajun03
quote:
Wait, Why Are Restaurants Now Charging $40 for Chicken?
Bird flu?
Posted on 6/7/26 at 12:13 am to Nelson Biederman IV
quote:
Well, they’re not $3 roasters(which chicken is $2/# wholesale right now, just fyi). The places that are being discussed are not buying packer label birds. They’re buying local pasture raised broilers and paying $15+ for them. Let’s say that chicken on that $78 plate has a true cost of $9, that’s 11.5% food cost. If it’s a labor intensive preparation and there’s quality components to the dish, $78 is not an outlandish price.
ETA- It’s also probably being used to offset the beef entrees that they probably haven’t marked up enough, as to not price them out and be able to continue to fabricate and move the quantities a sub primal yields before they diminish in quality and have to be repurposed.
I agree with they are using chicken to supplement their loss leaders because beef is so damn high. I'd be curious to see what their pork dishes are going for...
But, pasture raised artisinal chicken. Bruh, I can go in any restaurant in America and find the same Tyson and Cisco boxes in the walk in. And pasture raised or free ranges means they had pasture "access" for maybe 30 days of their short life spent in a saw dust warehouse.
Posted on 6/7/26 at 12:30 am to ragincajun03
Found it.
Had a great cook told me way back - add butter.
You could boil shite and a stick of butter and sell it for what this dude charges for a bird.
quote:
butter
Had a great cook told me way back - add butter.
You could boil shite and a stick of butter and sell it for what this dude charges for a bird.
Posted on 6/7/26 at 12:45 am to PurpleandGold Motown
quote:
No one goes to a sit down restaurant to order CHICKEN.
Thomas Keller is somewhere laughing his arse off.
For reference his Poulet Roti at Bouchon is about $40.
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