Often times I read that prices at particular restaurants are high.....or I see comparisons of prices on particular menu items at different restaurants, and it raises, what in my mind is the obvious question.....Are we comparing apples to apples?
If restaurant A is charging $19.95 for filet mignon and restaurant B is charging $32, is restaurant B making that much more money on that steak? Or are they using a better product that presumably costs more than restaurant A's? That being said.......is it fair to say that restaurant B is expensive compared to restaurant A without taking into consideration the quality of the product being served?
There are obviously other factors as well........having a better trained, experienced staff presumably carries more cost, but in return you get better service or less liklihood that the aforementioned steak arrives at your table under/over cooked.
If you consider this, comments like; "Chez Blah Blah Blah has amazing food and great service, but it is sooooo expensive" are contradictory. So why do we do this, why do we label restaurants that deliver genuine quality as expensive, and label restaurants that are less expensive but serve a lower quality product as a value?
I posted this on the tri-state board because I live in Westchester and want to hear about the restaurants that C-hounders feel have a good quality to price ratio. TIA