Surging food prices force restaurants to increase cost of menu items

starvation.news ^ | 6/24/21 | Arsenio Toledo

[Lurker]

“Time to break out the pressure canner again…..”

Ours gets regular use.

Yours should, too.

L

[polymuser]

“The regular Wendys hamburger now looks like the kids size. The bag of chips I used to eat went from 2.5 oz down to 1.95 oz.”

That’s called “shrinkflation” .

Ice cream (and Klondike Bars), tuna, mac & cheese, frozen pizza, crackers, fast food, jerky, fruit juice, candy bars...search on “shrinkflation examples” for more.

The Brits seem pretty pissed about it.

An article on shrinkflation
https://supersavingtips.com/food-package-size/

I’m waiting for pricing by weight to end soon.

[polymuser]

[Yardstick]

That’s called “shrinkflation” ... Ice cream (and Klondike Bars) ...
~~~~~~~~~~~~~~~~~~~~~~~~~
Noticed this in some ice cream sandwiches I bought the other day. It had been years since I had had an ice cream sandwich and I was trying to make sense of their tininess. Shrinkflation strikes again, I guess.

[Fury]

Our future is...

conveyor belt sushi

Okay, maybe some folks don’t like sushi, but conveyor belt //food//

[sheana]

One of my best friends lives in a small apartment in a low income part of town. There are so many ‘food programs’ here that her next door neighbors, who are adept at taking advantage of ALL of them, have food stacked up in their apartments. She was telling me the owner of the building did walk thrus awhile back and told her next door neighbor she had to get rid of all the boxes stacked in her living room. They were all full of food. Canned goods, etc.

[kearnyirish2]

Free food is now an entitlement far beyond SNAP/WIC...

[metmom]

It does, but not frequent.

We are making a set up to do the pressure canning outside on a new burner I got for Christmas. :)

The kitchen in the house we sold was PERFECT for canning and I did do it regularly. Our new house came with a glass cooktop which is all but useless for cooking and cannot be used for canning as per the stove and canning kettle instructions.

[M1903A1]

And on top of that, I suspect a lot of the traffic that these restaurants depended on hasn’t come back, or at least doesn’t order as much.

I was in downtown Chicago this past week...the foot traffic on the street at midday was more like what I remembered from a holiday or day before a holiday. Most workforce-based restaurants that I saw were still closed or gone altogether. And of those venues that are open, from what I hear, the average tab is down something like 10-15% from before the shutdowns...people are sitting longer and buying less.

[daniel1212]

"One of my best friends lives in a small apartment in a low income part of town. There are so many ‘food programs’ here that her next door neighbors, who are adept at taking advantage of ALL of them, have food stacked up in their apartments. She was telling me the owner of the building did walk thrus awhile back and told her next door neighbor she had to get rid of all the boxes stacked in her living room. They were all full of food. Canned goods, etc."

Yes, here in the city we get some of the overflow from an industrious neighbor who collects such, plus we have a bench outside that people place unwanted food for anyone to take, mostly because they know we are part of a small ministry that distributes surplus privately donated food (we use a little ourselves). However, this year the number of those who show up weekly has been about half as before since there is so much GI food.

[Norski]

“I mean, there are days that I swear, they are out to sink their own companies.”
- - - - - -

This is happening. Read “Atlas Shrugged” for the game plan. Lined out by Hearst. Noted and explained (also why) by John Todd, back in the 70s. The John Todd recordings are on YT in various places. There are six.