Burgers & fries prices
Discussion
Kind of.... went to DF Mexico in Shoreditch
https://www.dfmexico.co.uk/menus
Ordered what I assumed to be a burger but was actually slow cooked beef loosely joined up but not a solid patty - all in a brioche bun, drizzled with lots of tasty mexican garnishes. Lovely - but not actually a burger
https://www.dfmexico.co.uk/menus
Ordered what I assumed to be a burger but was actually slow cooked beef loosely joined up but not a solid patty - all in a brioche bun, drizzled with lots of tasty mexican garnishes. Lovely - but not actually a burger
Classic Cheesburger, skin on fries, can of diet irn-bru for lunch from Burger 7 when viewing a house just up the road in Airdrie. £4.35 from the lunch menu!!
https://www.burger7.co.uk
https://www.burger7.co.uk
Vaud said:
For 5 guys...
It's a saturated market. They have some very high cost premises.
On a sample size of one visit (12:15pm) on a cool day, in summer holidays in one of the richest towns in the North of England there were 3 customers. I had an awful burger.
Walking past the competition they all seemed busy.
I give them 12 months before we see store closures. I don't see their model being that different to Byrons.
And now GBK...It's a saturated market. They have some very high cost premises.
On a sample size of one visit (12:15pm) on a cool day, in summer holidays in one of the richest towns in the North of England there were 3 customers. I had an awful burger.
Walking past the competition they all seemed busy.
I give them 12 months before we see store closures. I don't see their model being that different to Byrons.
https://www.thetimes.co.uk/article/gourmet-burger-...
Is this a fair assumption?:
Business starts up, has success and people like it. It then explqnds massively and to part fund these costs it simplifies, downsizes some portions etc and the focal point of actually going there suffers; the food. Then people start coming less. Prices are put up (or the prices are part of the reason for people not visiting anymore.
Then administration.
A vast generalisation?
Business starts up, has success and people like it. It then explqnds massively and to part fund these costs it simplifies, downsizes some portions etc and the focal point of actually going there suffers; the food. Then people start coming less. Prices are put up (or the prices are part of the reason for people not visiting anymore.
Then administration.
A vast generalisation?
Sa Calobra said:
Is this a fair assumption?:
Business starts up, has success and people like it. It then explqnds massively and to part fund these costs it simplifies, downsizes some portions etc and the focal point of actually going there suffers; the food. Then people start coming less. Prices are put up (or the prices are part of the reason for people not visiting anymore.
Then administration.
A vast generalisation?
+ macro changes in the operating environmentBusiness starts up, has success and people like it. It then explqnds massively and to part fund these costs it simplifies, downsizes some portions etc and the focal point of actually going there suffers; the food. Then people start coming less. Prices are put up (or the prices are part of the reason for people not visiting anymore.
Then administration.
A vast generalisation?
- saturation of competition; same bland offering pursuing same wallet spend (Byrons, GBK, 5 guys, etc)
- rent reviews (upwards)
- min wage
- weak pound driving up import costs
- consumer base that looks at cost, not value (at lower end)
Sa Calobra said:
Is this a fair assumption?:
Business starts up, has success and people like it. It then explqnds massively and to part fund these costs it simplifies, downsizes some portions etc and the focal point of actually going there suffers; the food. Then people start coming less. Prices are put up (or the prices are part of the reason for people not visiting anymore.
Then administration.
A vast generalisation?
The key missing point is the cash raise, required to facilitate the huge growth. This often comes from a VC injection or a complete sale, and will necessarily bring a degree of oversight to overheads, meaning that margins will be cut and quality will often suffer as a result.Business starts up, has success and people like it. It then explqnds massively and to part fund these costs it simplifies, downsizes some portions etc and the focal point of actually going there suffers; the food. Then people start coming less. Prices are put up (or the prices are part of the reason for people not visiting anymore.
Then administration.
A vast generalisation?
Managing this is the hardest part about scaling a good, small restaurant business.
Podie said:
C70R said:
Hache were sold to VC last year, and the original management team all left. The likelihood is that you're seeing the impact of this, where costs are being cut to help them 'scale out' the brand.
A real shame, as I rated them as one of the best and most consistent burgers in London. The Louisiana (particularly on their bun-free option) was sublime.
Ah, interesting.A real shame, as I rated them as one of the best and most consistent burgers in London. The Louisiana (particularly on their bun-free option) was sublime.
I noticed the menu had changed.
C70R said:
The key missing point is the cash raise, required to facilitate the huge growth. This often comes from a VC injection or a complete sale, and will necessarily bring a degree of oversight to overheads, meaning that margins will be cut and quality will often suffer as a result.
Managing this is the hardest part about scaling a good, small restaurant business.
Not to mention the debt repayments loaded onto the business.Managing this is the hardest part about scaling a good, small restaurant business.
Vaud said:
Vaud said:
For 5 guys...
It's a saturated market. They have some very high cost premises.
On a sample size of one visit (12:15pm) on a cool day, in summer holidays in one of the richest towns in the North of England there were 3 customers. I had an awful burger.
Walking past the competition they all seemed busy.
I give them 12 months before we see store closures. I don't see their model being that different to Byrons.
And now GBK...It's a saturated market. They have some very high cost premises.
On a sample size of one visit (12:15pm) on a cool day, in summer holidays in one of the richest towns in the North of England there were 3 customers. I had an awful burger.
Walking past the competition they all seemed busy.
I give them 12 months before we see store closures. I don't see their model being that different to Byrons.
https://www.thetimes.co.uk/article/gourmet-burger-...
omniflow said:
The Ivy Market Grill in Marlow wouldn't let me order a burger medium rare. That told me all I needed to know about the quality of what they are serving.
Didn't order the burger. Had an extremely mediocre meal, and have no plans to re-visit.
With Marlow being one of the few places that still has a Wimpy, I'm not sure why you would go anywhere else!Didn't order the burger. Had an extremely mediocre meal, and have no plans to re-visit.
Pothole said:
Went to Byron the other night as I have a work-related discount card that currently gives me 50% off. Had a double bacon cheesebuger. Reasonable and loads of food, but not a patch on 5 Guys. Glad I didn't pay £15!
That's interesting, because Byron's ingredients are of a significantly higher quality, but it sounds like the prep let them down.C70R said:
That's interesting, because Byron's ingredients are of a significantly higher quality, but it sounds like the prep let them down.
I got a take away, my office being about 5 minutes away. Let's say 10 minutes from pick up to sitting down and starting to eat. The chips were dreadful, soggy and limp, but that's what happens when they sit in their own steam for that long. The burger patties were dry, not as juicy as 5 guys usually are and that branch is further from the officeJust for context, I usually pick up a 5 guys as a treat on payday if I'm on a late or night shift (late shift for lunch before starting, night shift for dinner ditto). The Byron experience was not up to treat standards.
Tried Bleecker Burger near Victoria station last night, certainly a good and tasty burger, but absolutely teeny tiny? Few mouthfuls and it was gone?
Also what's with their in store menu offering "fries, mixed fries, angry fries, house fries" as options but then no further description or even pics whatsoever about what the different types are. I mean I asked the person behind the counter what they each were but I shouldn't have to ask (or consult their website on my phone?!), there should just be a few words of explanation. Good thing I did ask, because while I can guess that angry fries means chilli sauce (yum), turns out that at Bleecker it means blue cheese sauce too (retch). Stupid hipster tossers.
Also what's with their in store menu offering "fries, mixed fries, angry fries, house fries" as options but then no further description or even pics whatsoever about what the different types are. I mean I asked the person behind the counter what they each were but I shouldn't have to ask (or consult their website on my phone?!), there should just be a few words of explanation. Good thing I did ask, because while I can guess that angry fries means chilli sauce (yum), turns out that at Bleecker it means blue cheese sauce too (retch). Stupid hipster tossers.
I did Honest burger this week at Liverpool St. Sadly I saw Chilli burger on the menu and went for that but really, it was far too spicy and blew any flavour of the patty away. It was a nice patty though - next time I'll go with a conventional one.
Skin on fries were good and we had a few of their dips - the highlight being the gravy - om nom, long time no gravy on chips!
Skin on fries were good and we had a few of their dips - the highlight being the gravy - om nom, long time no gravy on chips!
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