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Old 01-02-2019, 12:07 PM   #36
baygo
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Quote:
Originally Posted by SAMIAM View Post
Many restaurants have to charge a little more because of overhead.
At the Village Kitchen we charge $6.75 for a 1/3 lb hamburger.
E.M. Heath grinds it fresh for us every day...USDA choice ground chuck 80/20 mix.
We're not fancy and have beer and wine only,not a full bar so we can afford to sell a little cheaper
That sounds like a great approach to a burger SamIAM. I love the fact you use a local market. I think using a prime for a burger is overkill. Kind of like making a mixed drink with 30-year-old Scotch.

There are some words that Echo in the back of my mind from my days in culinary school. They taught us that some people would believe that a $16 steak would taste better than an $8 steak.
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