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 ;)

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

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