There's a bunch of foods that are a pain to make, or will make your kitchen smell ...
Plus having different plates for everyone is also super convenient
> There's a bunch of foods that are a pain to make
This cuts both ways, some types of pain are easier to take on at home. During service, time and focus are at a premium - which is way almost every place cuts corners on e.g., risotto.
Re:Restaurant workers quit at record rate
by bluGill on Wednesday July 21, 2021 @08:58AM
(#27905633)
It is at least half true though.
Once you can cook well you learn that cheap is typically bad food. Expensive food can be good or bad, the good is worth it for those other reasons you state.
> Once you can cook well you learn that cheap is typically bad food.
Not really. I had a great tacos the other day from a food truck, and great Ethiopian dinner on the weekend. Both cheap and not something I could reproduce easily or at all.
On the other hand, what you say usually applies to the ragu at a fast-casual.
So it depends.
This isn't really true. Restaurants exist to fill a bunch of different needs; experience, novelty, convenience etc. And expense isn't a particularly good predictor of quality.
I do agree that once you can cook well you're much less likely to be happy at an overpriced generic version of something... which is right where fast casual and big chain casual is aimed. But sometimes you go for the company and not the food, etc.