Food for your thoughts the next time you see menu prices and get annoyed:

Restaurants’ raw ingredient costs have increased 26% in the last 4 years.

Menu price increases in the same time period average 2.6% – exactly 1/10 of the differential.

In the real world, how does that play out? Let’s say a dish was on the menu for $19.  The raw food cost on that item was probably around $8.  That left $11 for the restaurant to pay rent, bills, servers, cooks, insurance, et cetera.

NOW the dish costs $20 and you’ve noticed.  However, the food costs are now $10.  Two dollars have flipped in this deal – you’re paying $1 more but the restaurant is “getting” $1 less.  For the restaurant to still be making their $11 (of which about 50 cents to a dollar will be actual profit), they’d have to price the dish at $21 or more.  No one wins, but the restaurant is still cutting you a break.

Sucks, right?  Well, we are in a recession and you can choose how you spend your money.

My request for you is to consider spending your less-frequent dining dollars locally.  Instead of $30 for pizzas from a national chain, get take-out from Johnny’s.  Or delivery from Giovanni’s or Straight Up Pizza.  Or have a sit-down meal at The Grill and plan your next special occasion at the next-door spot, Jennifer James 101.

With many restaurants operating on a 3 or 4% profit margin, this means there are a lot of small local spots that are trying to just survive this recession, raising prices a tiny bit or not at all while making no money – possibly even losing money for awhile hoping to not have to drive away customers that are having their own wallet-pinching woes.

Go.  Visit your favorite local restaurant, where the cooks are visible, the owner circulating (if they’re not the same person!), and the patrons nearly all regulars.  Thank them for the service they provide and let them know you hope they’ll be around for a long time.

Then, tip well after you enjoy a great meal, even if it won’t all go to your server if the restaurant practices tip-pooling.  Know that you are making a difference in both your local economy as well as a small business owner’s success.

Holy wow has a ton of stuff being going on in the Albuquerque restaurant scene. I try to keep my ears to the ground and hopefully get some tips from friends, but often I’ll just spot something and re-post here – easy for you to find later!

First and most importantly, let’s talk coffee. Cafe Giuseppe has changed ownership. I’m frankly terrified of any reduction of espresso quality, so I’ll have to go check ASAP to make sure the same folks are employed and/or any new baristas know what they’re doing with those gorgeous old style Italian machines.

Four Aces lost their King. Saul Paniagua has left Four Aces Grill on 4th Street. This is breaking and I haven’t heard yet what happened and where he might be headed next. His menu was fantastic. Bravo, Saul, and hope to see you soon.

New management means kitchen changes at St. Clair Winery & Bistro – Chef W. James LaDuke is no longer in St. Clair’s kitchen after some menu rejiggering and new cuisine philosophy. He cooked great food for many years there, so I hope to see him in a new post as soon as possible. (Any fine dining spots looking for a chef? Get in touch with me or James!)

And, last AND certainly least:  Chipotle is on the way.  Did you hear a big resounding “MEH” from me?  Yes, yes you did.  They’re even hiring management, so anyone that wants an hourly “seasonal” job in one of the toughest industries in this country, go for it.

Cupcakes are soooo 2004.  What is even more quaint than the cute but lowly little cupcake?  Yes, indeed, we have a new pastry/baking/sweets spot in town, this one focusing on that most retro of baked goods: the Bundt Cake.  It’s called Nothing Bundt Cakes and is a franchise based out of Las Vegas.

Think you know the history of the Bundt Cake?  Yeah, me neither.  But that’s O.K. – all you need to know is that Nothing Bundt Cakes is located at Wyoming and Academy – near the 5 Star Burgers and Whole Foods, etc.

And, don’t forget the FREE – I will be giving away a YEAR of “Bundtlets”, individual cutesy cakes, one per month.  Just comment below and you’re in the running – I’ll give away the certificate this weekend!  If I get a crapload of comments I’ll decide who deserves the cake the most.  If I get just one, well…. you get it!

I’m not going to attach the press release because it’s kind of PR overload, but here are the details you need:

Today, 8/17:  ribbon-cutting ceremony

Friday 8/19: Animal Humane NM benefit – go on this day and help out critters to the tune of 20% of anything you buy!

Saturday 8/20: First 50 customers get free cake, AND more benefits for Animal Humane.  Yay!

5901-X Wyoming Blvd NE
505.924.4444
albuquerque@nothingbundtcakes.com
Monday-Friday: 9AM-6PM; Saturday: 10AM-6PM

No matter how much of a food snob you think I am (and I probably am that, too), I love veggies.  Raw veggies, cooked veggies, big honkin’ piles of them.  I used to adore The Salad Bowl up on San Mateo but they didn’t last.

One of my other favorite lunches in the UNM/EDo/Downtown area was Souper Salad near University on Central.  The same folks worked there for years, only a few managers came and went, and generally it was a reliable place to chow down on the healthier components of my daily consumption.

Alas, a customer recently reported to the health department that they found a blade in one of the food bins – likely from a peeler, one of those little guys – and it took about 24 hours for the place to be practically boarded up.  THAT sounds fishy to me.  Yes that is no small offense, BUT in the grand scheme of things a single blade in the shredded carrots is frankly far less of the public health risk than other easily overlooked things like employees not washing their hands or not keeping food at the correct temperatures.  At least a blade is right out there saying, “hello!  I don’t belong here!”.  Bacteria don’t do that.  But in this case that blade allowed the inspectors to find those other violations I mentioned above – so perhaps the blade did some good.

Anyway, I still kind of wonder if anything else was going on – were there financial troubles?  Managerial woes?  It seems that a “for rent” sign up the next day is a bit extreme.  Anyone know?

Still plugging along, Kiva 1550 radio station is broadcasting the newest, coolest way for people who love food to gab and conspire about their favorite spots around Albuquerque and New Mexico. The goal is to promote local restaurants and entice listeners to give up their chain habits and forever avoid places like the Olive Chili Outback Corral kind of spots.

This Saturday will be another live show with at least one featured guest, and yeah, this weekend it is one of the blogging bastions of the Duke City:  Larry McGoldrick, accompanied by the owner of Nicky V’s pizzeria – simply one of the best pies in town.

http://breakthechain.info/

Streaming live during the broadcast on the radio’s site, as well as available later for live stream to listen at your leisure.

Here’s the press copy from the parent radio station:

“If your loyalties lie with local restaurants – those owned and operated by our friends and neighbors, you’ll love “Break the Chain,” an enlightening and entertaining new radio program hosted by Ryan Scott. Break The Chain premiered on Saturday, May 14th at 3PM on 1550 KIVA AM and www.1550kiva.com. This weekly radio show will feature locally owned and operated restaurants here in New Mexico.

Obviously Break The Chain isn’t about breaking or bankrupting heavily bankrolled chain restaurants. It’s about breaking the chain “habit,” the inclination many have to visit the ubiquitous and convenient chains. Break The Chain is a celebration of local mom-and-pop restaurants, aiming to show the many outstanding alternatives to the familiar chains. It’s an interactive show in which you can call in and express your opinions and share your experiences. Most of all, it’s a fun and lively show you will love.”