Category: Family

Pocket-friendly restaurant meals

Pocket-friendly restaurant meals

Meale Neighborhood: Whitehaven Elvis Presley Blvd. Pocket-frinedly and products to try for free just a prickle of heat resturant its Scotch bonnet-based meas, the bone-in meat goes down almost too restaurxnt. Inside is a spicy, Limited time freebies soba Pocket-friendly restaurant meals salad punctuated with a colorful Asian-style slaw. Dress it up with the side of lime wedge, sour mustard, shallots and crispy noodles to add acidity and even more texture. If you want to keep up with the tastiest news in the Bluff City — like the story above, sign up for our Eat Drink Memphis weekly newsletter for a hearty serving of stories on everything from restaurants to recipes. Craving homecooked pasta? Pocket-friendly restaurant meals

Pocket-friendly restaurant meals -

Want to make your whole family feel taken care of? Treat them to a baked pasta dish. It's easy, it's cheap, and it's super filling.

Get the recipe for Classic Stuffed Shells. Who's in the mood for a minute dinner? Besides gnocchi and frozen spinach, all you need for this meal is some cream, some cheese, and a few pantry spices.

Get the recipe for Gnocchi with Creamed Spinach. Tuna salad has been the centerpiece of a number of cheap and easy snack dinners in our household.

Add some crackers, some cheese, a little fresh fruit, and you've got a meal! Get the recipe for Tuna Salad. Broken noodles simmer in a tomato broth with sausage and spinach, capped off with a big dollop of blended cheese.

Get the recipe for Lasagna Soup. An easy way to save on dinner costs? Have breakfast for dinner. This simple but delicious mix of eggs, tortillas, and sausage is a fun way to go all out while still saving some cash.

Get the recipe for Migas with Chorizo. If you're craving a tasty pasta dish that's a little more grown-up than jarred red sauce, give this dish a whirl. We're pretty sure it'll become a regular part of your dinner plans.

Get the recipe for Salmon and Creamed Spinach Fettuccini. We always seem to have the makings for tuna salad around, and elbow macaroni is not expensive. So when we're on a budget, this tuna mac makes a dinner that's fun, filling, and fast. Get the recipe for Classic Tuna Macaroni Salad.

Is there a more classic cheap dinner than mac 'n cheese? Especially because this recipe shows you how to cook the pasta and make the sauce all in the same pot, no draining required!

Get the recipe for Easy-Peasy Stovetop Mac 'n Cheesy. Known around the Upper Midwest as "hot dish," this pure comfort-food classic is easy, inexpensive, and plate-lickingly good.

Get the recipe for Tater Tot Casserole. Linguine with Clam Sauce. Oysters Rockefeller. Steak au Poivre. Marry Me Chicken. Filet Mignon with Duck Fat Potatoes. Truffled Risotto with Mushrooms and Parmesan. Lemon-Garlic Pasta with Scallops.

Coconut Curry Chicken. The Best Easy Pasta Carbonara. sign in. DIY Valentine's Day Cards Healthy Super Bowl Snacks Top Valentine's Day Gifts Super Bowl Trivia Funny Valentine's Quotes.

Advertisement - Continue Reading Below. How do you make lasagna in 25 minutes? Like this. So, restaurants want to maximize revenue.

To do this, they balance high-profit dishes like pasta or chicken that cost less to buy and serve against high-cost like seafood or beef, where the markup will be less. Certain industry practices help too. For example, a menu consultant might advise showcasing high profit dishes in the menu's top right-hand top corner and including a price anchor -- that extremely over-priced item that makes everything else look inexpensive.

A daily special is another way to promote preferred items, and who doesn't want something special? Creative ideas, such as having patrons wait in the bar where they may order a drink or advertising an all-you-can-eat brunch buffet also help a restaurant's bottom line.

Since your average restaurant can only charge so much for an entrée, without losing business, it has to make up the difference on other parts of the meal. So, what specific items make restaurants the most money? Keep reading to learn about some popular budget busters on menus.

The first one has a markup of more than percent. In many restaurants, you get free refills on soft drinks , so you may feel like you're really getting a bargain. After all, the wait staff brings you these tall glasses, brimming with ice and soda, and you don't even have to finish the first one before they have the next glass sitting in front of you.

That's a markup of percent, so even if you have a few refills, the restaurant is not sweating it. Soft drinks are not the only beverages making restaurants money as you'll see later in this article. In the meantime, if you want to get the most value for your dining-out dollars, opt out on the soda.

Water is better for you and tap water is completely free. But, if you really want the soft drink, say yes to refills or don't be afraid to ask for a to-go cup on your way out. After all, you've paid for it. It's no secret that it often costs more to eat healthy -- fresh fruits, vegetables and lean proteins are more expensive than French fries or burgers.

Take a shrimp Caesar salad , for example. The restaurant buys the romaine lettuce and other ingredients in bulk, and croutons are cheap, often made from day-old bread to give them that nice crunchiness. So, the true cost is in the seafood.

It's a common perception that seafood is more of a delicacy and it's healthy, so we're willing to pay more for it. However, there's a good chance that the shrimp in a Caesar salad are not the large, high-cost Atlantic shrimp but low dollar product that's not much more expensive than chicken.

The iceberg lettuce wedge is another budget buster on the menu. In the s and 60s, people thought iceberg lettuce was suave and sophisticated so the lettuce wedge became a popular salad in restaurants.

Even though it's made a comeback now, it's basically a head of lettuce that is mostly water, drizzled in ranch dressing.

For the best salad value, choose one that you couldn't create at home, with ingredients like fresh lobster or sirloin to justify the cost. Relaxing with a glass of wine is a reason many patrons enjoy dining out, and restaurateurs enjoy you enjoying that. And why not? The markup on wine is usually around percent, and it's not uncommon for it to be higher.

How do restaurants justify that markup? Well, a food critic for the San Francisco Chronicle said that a markup of at least 2. Also, the profit margin on wine by the glass is sometimes higher than by the bottle because the restaurant may be left with opened bottles that they have to use quickly or throw away.

For some, paying that high price to have a glass of wine is part of the package, but if you want to avoid this budget buster, see if you can bring your own wine. Many restaurants allow this and simply charge a corkage fee.

Many people order seafood in restaurants because it's perceived as a higher value, healthier choice than other proteins. We think that seafood is better quality, more exclusive and therefore worth the expense. Sometimes this is true, but sometimes, seafood is just another menu budget buster.

We'd not only expect that, we'd pay it. Then, you have the issue of quality. Maryland crab cakes are delicious, but "Maryland-style" crab cakes mean those crustaceans hale from another, less exclusive locale though you'll pay a Chesapeake Bay price.

Another example where you might not get what you're paying for is a seafood medley or fruits de mer fruits of the sea dish. Your shellfish -- shrimp, lobsters, mussels, oysters and clams -- are your high dollar items, but you'll probably also have other swimmers mixed in to give the dish quantity and help the restaurant manage raw food costs.

So, what do you do if you want to enjoy some good quality seafood? Ask where it's from. If you want shellfish, order the lobster, mussels or clams and leave the other fruits de mer out at sea. Whether it's the Blue Plate Special or the Chef's Special, almost all restaurants have that limited-time- only dish.

But is this a truly unique dish from a creative chef, a pricing scam or something the kitchen need to get rid of before it expires? The answer could be all three. A daily special is often a way for the chef to get creative, and spice up the menu for the restaurant's regular diners.

But, it can also be a way to establish a pricing structure and manage diners' perceptions. Specials can also be ways to get rid of surplus. If the salmon is not moving quickly enough, it may end up as a "Salmon Surprise" that week.

Additionally, if that particular restaurant does catering or hosts special events, they may have leftovers they need to use. Specials also give restaurants pricing flexibility. Specials are a temporary item on the menu, if they're listed at all, so the chef can change prices based on changing costs or low sales.

To avoid busting your budget on a daily special, ask some questions about the preparation to help determine how special things really are. Once upon a time, desserts were a way for restaurants to make easy money. But, with the popularity of the pastry chef today, every fine dining restaurant in town features signature desserts, complex tarts and labor-intensive delicacies.

So, if you want a little value for your dollar, order the dessert and watch the restaurant work for it. Breakfast is a favorite pastime, especially on the weekends. But, unless you order the omelet stuffed with crab and lobster, you're probably spending too much.

How do most people begin their breakfast? With a cup of joe. The mark-up is about percent and a profitable item for a restaurant, regardless of refills.

And, we're not even discussing the skinny, soy-milk, and whipped cream specialty coffees. Orange juice isn't much different. Imagine a 64 ounce 1. You don't have to be a math genius to know this is a triple digit markup. On to the food: The majority of breakfast items like pancakes and egg dishes are highly profitable and cheap to make.

Syrup, especially if it's a fancy specialty, may be the costliest part of your meal. Omelets are no different. Bacon, ham, turkey, peppers, tomatoes -- regardless of the type or style are still very inexpensive ingredients and unless specified, fairly generic and purchased in bulk.

In other words, don't expect gourmet mushrooms or organic tomatoes in that omelet. With appetizers and side dishes, restaurant-goers have a hard time determining a good value. Subsequently, these items are more profitable for the establishment. The entrée is your main focus and that's what sets the standard.

Jody Pennette, the founder of CB5 Restaurant Group, told Forbes in October that the prices on appetizers and side dishes had increased disproportionately to the raw food costs of these items. This gives restaurants a nice cash cow. Another trick of the trade -- use mysterious ingredients that your average person doesn't eat or use.

If you don't cook with lavender, use truffles or Beluga caviar in your recipes, you won't know what they should cost. The presence of that exotic element in your appetizer or side dish justifies the higher price, regardless of the quantity or quality used in the recipe. So, skip the appetizer or extra side dish, and not only for cost reasons.

Ordering them leaves you less likely to finish your entrée. That's leaving money on the table. Another thing leaving money on the table? Most people enjoy pasta , and what's not to love?

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5 thoughts on “Pocket-friendly restaurant meals

  1. Ich tue Abbitte, dass sich eingemischt hat... Ich hier vor kurzem. Aber mir ist dieses Thema sehr nah. Ich kann mit der Antwort helfen. Schreiben Sie in PM.

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