Why Should I Pay Extra for Bread in a Restaurant?

April 22nd, 2013

Restaurant critics like John Lethlean are affronted (and protest loudly) when Australian restaurants charge extra for bread.  Certainly in Europe it is almost always included.  The reality is that all restaurants charge for bread (and butter or oil) — with very small profit margins we simply cannot  give it away.  The difference is whether we include it in the price of the entree/main courses or price it as an extra.  At Baguette we buy French artisan bread from Chouquette at New Farm and serve it with good quality butter.  We decided that, as many people don’t eat bread these days because of the carb thing, we would not force them to pay for others by increasing the cost of all our main courses.  Sorry John …

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