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 ;)

Growing veggies for the fine folks of Southeastern Massachusetts, w/ a focus on nutrient quality. Always interested in the evolution of digital payments.  🎩

Yeah it’s reckoning season out here, straw was energy costs this winter when gas elec spiked 30 percent yoy per unit combined with actual cold winter.

Good luck

We were running a high touch, higher-end spot that was consistently busy, but costs have crept up faster than consumer willingness/ability to spend. (Or so is my obviously biased diagnosis). Average spend is now ~22something.

Curious what the average bill is per customer?

More so out of curiosity 

In our area, only small restaurants that seem to be doing okay either  own their real estate with a good mortgage rate, have outside investment income offsetting losses, or are part of an ownership group which runs 8-10 restaurants and had equity from selling a local chain.

Or do well with catering weddings and events in the summer on top of main restaurant 

Labor costs here are tough, imagine also in CA

Glad the pivot is working,

leader, developer, creator | founder @metavate | building @rafflecast 🎟️💫

ok I need to check out this restaurant. love that it’s in Oakland!

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.

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