It's not a labor shortage – it's a wage and workers rights shortage

Re:It's not a labor shortage – it's a wage and workers right... by pooper on Sunday September 05, 2021 @02:28PM (#28426500)

I tried to look into that. I think problem is two fold: 1. options 2. audience

1. options: I need to be able to serve two or three meal options tops depending on what is available / inexpensive. People really like having options but that drives costs up which will drive me up a wall.

2. audience: I need a captive audience such as prisoners in a prison or resident college students who pay for the whole semester at a cafeteria.

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Re:It's not a labor shortage – it's a wage and workers right... by Ericson2314 on Sunday September 05, 2021 @02:36PM (#28426570)

Well,

1) I personally hate choosing things from menus as as I truly like all the food "that isn't bad" (for all dishes there exists a pareto equal or better dish which I like. Something like that?) That fact that a single dish du jour can get more attention an planning re seasonal ingredients and other inputs due diligence is a huge plus too.

2) I am also fine committing to eating at the same restaurant once, twice, maybe even 3 times a week, and do that anyways.

Count me in!

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