I once read somewhere that franchise or investor-backed restaurants in the U.S. were often categorized by AOV per diner, with menus tailored to hit these targets: Pre COVID it was $10 (quick service restaurant/QSR aka "fast food"), $20 ("fast casual" like Chipotle), $50, etc.
Customers are really turning against the ever-increasing price of going out to eat, with the perception that quality isn't improving. Tipping is another issue that really rubs people the wrong way.
It's a joy to visit countries like Spain or Taiwan or Japan where costs to eat out are very reasonable, quality is good, tipping is nonexistent, and you don't feel like you're being hustled out the door to improve some cold turnover metric.
These numbers are trending up as costs go up, and owners are pretty ruthless about staying on top of labor and materials and discounts (https://fransmart.com/dan-rowes-tips-for-learning-the-recipe...).
Customers are really turning against the ever-increasing price of going out to eat, with the perception that quality isn't improving. Tipping is another issue that really rubs people the wrong way.
It's a joy to visit countries like Spain or Taiwan or Japan where costs to eat out are very reasonable, quality is good, tipping is nonexistent, and you don't feel like you're being hustled out the door to improve some cold turnover metric.