On 8/30/2023 at 12:32 PM, btbyrd said:What's worse are the wine bars that mirthlessly serve entire menus of conservas at spectacular prices. The markup is enormous on already expensive products, and the food is never served in a way that you couldn't do at home. If you want to feature tinned fish in a dish, make a dish. Don't open a $10 tin and put it on a plate with some toast points and cornichon and charge me $35 for it. I will never eat at your restaurant.
1 hour ago, Anchobrie said:I see your point, but then, what is the fair margin a restaurant should use for tins? the same used for soft drinks? maybe the same as for wines? X2, X3?
The role of the restaurants in wine and soft drinks is roughly the same than for tins.
I was wondering about this as well. Restaurateur Kathy Sidell opened a branch of Saltie Girl in LA. They're a full-on restaurant, not just a wine bar opening tins of fish here and there, but their tinned fish menu is part of their draw. They serve tins with a trio of salts, French butter, pickled piparra peppers, a house-made piquillo pepper jam and french bread and they offer an interesting selection. I'd say that goes beyond sourcing and opening bottle of lemon water Santa Margarita Pinot Grigio and pouring it into a wine glass. The mark-ups seem fairly reasonable to me so I'd be as willing to pay as I am when I find unusual wines in a restaurant.
But I agree that paying three or four times retail for widely available, low-end products isn't appealing, whether it's wine or tinned fish!
