How to increase the profits at Rick Stein\’s restaurant(s)

British consumers should pay more for their food, Rick Stein has said, as he urged people to “eat less, moan less, and value food more”.

Smaller portions for more money! Kaching!

Trebles all round!

12 thoughts on “How to increase the profits at Rick Stein\’s restaurant(s)”

  1. And from today’s Padstow menu:

    Indonesian Seafood Curry – £28.50
    Chargrilled Sea Bass – £29.50
    Roast Troncon of Turbot – £35.00


    Padstow Lobster – £51.50

    Seems Mr Stein has already fully embraced the concept of more expensive food.

  2. I agree with Stein in principal. However, in general terms people/families have a finite sum to spend. I’ve always supposed the government adjusts its tax take to reflect this fundamental, and that we have got used to paying relatively high taxes because many of life’s other necessities are competitively priced. If society now wants us to pay though the nose for food, energy, water, etc., then society – the government – will presumably reduce taxes to allow the proportionate amount to be directed elsewhere?

  3. JuliaM,

    The Seafood Restaurant is alright, but I can’t see what the fuss is about. Fine dining prices for bistro/gastropub standard food.

    Then again, he normally has a waiting list of months, so I guess he can.

  4. £30 for sea bass? Christ. If it’s the recipe I’m thinking of, it’s a filleted fish stuffed with a curry paste, grilled for six mins. Dunno about labour – obviously the curry paste is bulk prepped. Sea bass is about £19 /kg from supermarkets, a fish about 200g(?), whole fish less than £4 – obviously Stein will get a better deal (and it’s likely better fish to be fair, certainly more fresh). Nice margin on the face of it.

    I do think he’s right that “people [don’t] stop to realise what it means to get cheap pork, cheap chicken and cheap milk.”

    “Of course, the production of meat comes at a cost of cruelty but it is a question of degree and the cheaper you make all of these things the more cruelty there is inherent in it.”

    But free range chicken is double the price of ‘barn’ chicken, so good luck persuading people they should pay more for less cruelty in this straitened times.

  5. Also, on “Of course, the production of meat comes at a cost of cruelty but it is a question of degree and the cheaper you make all of these things the more cruelty there is inherent in it”, how about foie gras? Not cheap, but still regarded by many as being cruel.

  6. I’m sure there are myriad ways we can make food more cruel and more expensive, but it doesn’t mean there isn’t a cruelty vs. expense trade-off.

  7. ukliberty:

    I think you’re making the assumption that the restauranteur, usually buying in quantities that are greater than those purchased by ordinary consumers, gets lower prices on those quantities.

    In very many, perhaps even most cases, that may be a correct assumption–but not always and maybe not even as commonly as most would expect.

    Most restauranteurs are quite mindful of differences in food qualities and potential effects on their reputations (and, ultimately, on their incomes). Many of these will impress their preferences for “the best you’ve got,” even at somewhat higher prices, on their regular suppliers, whether these be general provisioners, wholesale produce markets, and even local “farm stands” and farmers themselves. Qualitative differences in output even between packers and shippers of produce (as from California) are widely recognized.

    Another consideration of the restauranteur in opting for the best available is a recognition that other inputs (costs of which, in total, uisually surpass those of the foodstuffs) to his end-product become “wasted” when expended on anything less than the best “raw material” obtainable.

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