Restaurants are a famously low-margin game. Daytrip Counter vs Daytrip: My wife and I pivoted our restaurant in Oakland this summer to focus on healthier, simpler, less expensive (~25% of former spend/customer) plates. Lots of room to improve, but the numbers are trending in the right direction. Any insights anyone would like to see?

chef and other roles. ps order food at daytripcounter.com ;)

that’s cool and all but restaurants are primarily about experience not finances 

that’s why top michelin places can have better margins and pay for a person parking guests cars

product/designer, farcaster maxi, exploring new frontiers in tech, ai, states, prev /basedstudio

If every restaurant had to rely on michelin prices to subsidize valet service, our cities would be food deserts with tasting menus.