We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I could make this dish at home for $5,” goes the refrain. Could we? In Cooking By Numbers, for EATER (formerly for TORONTO LIFE) I look at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.
Eater: Crudo e Nudo — In LA, Proof That Sustainability Can Be Chic and Profitable
Eater: Fat + Flour — Yes, Thanksgiving Pies Are More Expensive This Year
Eater: Parachute — Why a Chicago Restaurant Is Taking Their Most Popular Dish Off the Menu
Eater: Dame — How a Buzzy New York City Restaurant Makes More Money By Closing on Saturdays
Eater: Bé Ù’ — Why Would an LA Restaurant Keep Selling a Dish That Loses Money?
Eater: Reem's — How an SF Restaurant Can Turn a Profit — Even With 40 Percent Labor Costs
Eater: Dirt Candy — How a New York City Restaurant Loses Money on a $14 Sandwich
Toronto Life: Here’s how much it actually costs to make the ‘nduja sausage pizza at Pizzeria Libretto
Toronto Life: Comal y Canela —Here’s how much it costs to make a taco at Comal y Canela
Toronto Life: Here’s how much it actually costs to make the mackerel sunomono at Sakai Bar
Toronto Life: Here’s how much it actually costs to make the pastrami sandwich at Rose and Sons Deli
Toronto Life: Here’s how much it actually costs to make brisket, ribs and sausage at Adamson Barbecue
Globe & Mail: This print-only piece for the Globe & Mail was the prototype for the CBN series
Toronto Life: Here’s how much it actually costs Parallel to make its signature truffle hummus
Toronto Life: Here’s how much it actually costs to make the khao soi at Khao San Road
Toronto Life: The mushroom rendang at Fat Choi is a meatless marvel. Here’s how much it costs to prepare