A pub landlady has revealed why it costs diners a whopping $33 for a chicken parmesan after customers criticized the high price.
Simone Douglas, who runs the Duke of Brunswick Hotel in Adelaide, uploaded a post to Facebook breaking down the expenses associated with making the classic dish.
Ms Douglas said that after taking into account the cost of ingredients, staff salaries, invoices and fees, her business was making a profit of just $2 for every chicken parmi with salad they sold.
“When I looked at it and did the math, I thought, ‘Wow, that’s a lot of work to make a $2 profit at the end of the day,'” Ms. Douglas said. The advertiser.
Customers had left scathing reviews online about the cost of the meal, prompting Douglas to explain why the parmi came with its price tag.
He said the cost of running his business had increased by 40 per cent in the last five years.
‘We are happy to earn a living, no one gets rich. “It’s exhausting when people leave one or two star reviews because they think the price is exorbitant,” Ms Douglas said.
“Some customers have started saying it has nothing to do with our food, service, atmosphere… but they wouldn’t come back because a schnitzel costs $33, as if we were making a fortune off of that.”
The Duke of Brunswick Hotel in Adelaide has made headlines for its $33 chicken parmi.
Simone Douglas (pictured), who runs the Duke of Brunswick Hotel in Adelaide, said the pub makes very little profit on each chicken parmi it sells to customers.
Ms Douglas said not all pubs and hotels are run by larger companies and businesses.
He said family pubs, like his, could not rely on gaming facilities like other establishments.
The publican said she hoped customers could show some kindness to pubs and restaurants as they struggle to keep their doors open during the cost of living crisis.
Previously, Australian diners were furious about the cost of a ham and cheese toastie sold at a Perth cafe for $31.20.
Figures from the Australian Securities and Investments Commission revealed that a record 1,667 food services collapsed in the 12 months to June 30.
CreditorWatch, Australia’s leading business analytics company, has predicted that one in 13 hospitality businesses will fail over the next year.
Meanwhile, coffee shop owners have warned that the average cost of a flat white could rise to $7.
Hospitality companies have considered raising the price of coffee as businesses are pushed to the brink amid the cost of living crisis.
Ms Douglas decided to “do the math” and the figures revealed that the family business makes just over $2 in profit for every chicken parmi with salad they sell (pictured).
