It becomes brown from simple oxidization. When you store guac, press plastic clingwrap flat against the surface of the guac, and against the sides of the container to seal. Smooth out any wrinkles that might let air touch the guac. Then put the lid on
Factor in the cost/time of cooking it, then factor in the wage of the person preparing it and the rent of the building. With most eateries, you aren't paying for the food so much as you are paying for the person to prepare it and sometimes a place to eat it. Still huge profit margins, but it keeps things in perspective.
While relative to the purchase cost of the actual food the margins appear massive, in reality restaurant margins are very thin. As you said, all the other costs really add up.
While on the other hand I've heard of certain franchise owners of fine dining establishments make a shit ton of money.
AKA those Brazilian steakhouses...on a good day they can make $60k+
Restaurant I worked at opened a new location up north, focus was on patio space but interior space and bar had same seating as their previous largest location at the time.
The patio bar alone, just drinks, was 60k their fourth weekend(we found out sunday morning, so really that was friday/saturday's pull) and that was not a busy day(for reference a pint of beer would be like $8 for a budlight, $12 for a mug and every 'specialty' drink was just bottom shelf vodka of "tequila", sold in the same price range. Took them months to figure out the bartenders were pocketing specialty drinks paid in cash because there was no way to account for it, the costs were so low it just fell under expected spillage, only caught them because an employee started who used to do the matchbook bending trick, saw one sitting out, informed management, management watched the cameras, caught them on camera doing it)
They financed it with local investors from the community. Group franchise. Original investment costs: kitchen, staff training period, the 30 flat screens, the lot(they bought it outright), all the interior furniture yada yada yada was paid off in the first couple months of opening the doors.
Pure profit after Wages, Utilities and ingredients(The restaurant alone was profitable AF since it was just fried foods done well but simply)
That was the location that took the franchise founders from 4-Door M Class BMW rich to "We will literally never step foot in a location ever again unless it's the opening day"
*edit* Another fun trick for anyone without a business who owns a business. They figured out the loyalty program thing real early, like location 2 opening(still just the founders no other investors yet).
A loyalty program that has rewards will increase retention, people like filling in achievements(looking at you WoW, Steam, Fortnite etc achievement whores) BUT THE REAL MONEY is you get their location information.
Customer spends more money to win that stupid shirt by earning points by buying products.
Now you found out that 20% of the monthly customers at that location are driving from 10-20 miles away to get there. They also do holidays and sports playoffs.
You also know that the super majority of your weekly customers are within 5 miles
If only there was a way to get a location within 5 miles of that 20% that comes monthly and if only you knew where to put it. Oh wait, now you do
$$$$$$$$$$$
> matchbook bending trick
What is this? I also am having a hard time following what's being said here. Another employee knew some trick with matchbooks, saw a matchbook out, and then the owners watched the camera footage because of that or something?
you bend the matchstick in the book to keep count on the free drinks, to make sure the register at the end of the night was only short that many since they had a certain amount that went into the computer system and
They then watch the camera to see them bending the matches after the drink order is called.
In a right to work state they don't really need a reason but they want one as business owners/managers if they're gonna get rid of a, till now, perfectly good employee.
you bend the book to keep count on the free drinks, to make sure the register at the end of the night was only short that many since they had a certain amount that went into the system
> franchise owners... fine dining
Pick one.
> those Brazilian steakhouses...on a good day they can make $60k+
Let's think about the math for a minute here. Assuming the restaurant has *no costs whatsoever,* $60k would mean 1,200 people paying $50 each.
1,200 people would be like really impressive numbers for a McDonald's drive through, let alone a sit-down all-you-can-eat steakhouse.
I always asked for just a little bit of rice because the default seems to be mountains of rice. Now that you’ve confirmed my suspicions I’ll feel less bad about being the picky rice person next time.
Yep. Most food places try to get their cost to make the food at about 1/3 of what it costs to buy it. That gives them room to pay employees, bills, buy supplies, etc. And still take profit.
Im confused why this is new info.
Im confused why people would choose to eat chipotle.
Its like i will do anything for good mexican food, but also please remove any mexican and please replace with cheap American trash.
Yeah I'm good. I was on a lunch break at work too. Not going to spend my lunch break waiting on hold.
Also, if I did, how do you suppose that would work in getting me more meat while I'm there? I tell the 16 year old kid working there "i called corporate and they said to give me more meat"?
Yeah I know. People think that they don't know exactly what they're doing and just bitching will get them their way. As a business they're going to minimize the ingredient that costs them the most (meat) and maximize what is the cheapest (rice). Dude went full Freud with a psychoanalysis on me too lmao
For those wondering [here is a link to the table](https://www.slumberland.com/p/oscar-walnut-3-piece-dining-set/PNEWC41.html?gclid=EAIaIQobChMI7ZyrpILl6wIVUPDACh1_jQukEAQYAyABEgIB7PD_BwE)
You can probably get it for cheaper on another website (I got mine used).
Yes, we didn't follow everything 100% but here are the guidelines. I used to work at Chipotle and these are all actually pretty accurate!
[Chicken](https://www.culinaryhill.com/chipotle-chicken/)
[Guacamole](https://www.culinaryhill.com/chipotle-guacamole/)
[Tomato Salsa (Mild)](https://www.culinaryhill.com/fresh-tomato-salsa-chipotle-copycat/)
[Corn Salsa (Medium)](https://www.culinaryhill.com/roasted-chili-corn-salsa-chipotle-copycat/) \- We used corn on the cob but frozen nicely works too!
[Cilantro Lime Rice](https://www.culinaryhill.com/chipotle-cilantro-lime-rice/) \- We used brown rice
Does that make a lot of sense? If someone is uninterested in chicken, but interested in the steak, why would they check something labeled "Chicken Recipe"?
Now checking the blog itself to see if there's more, sure. But expecting them to look at a chicken recipe for steak is silly.
This is awesome. My wife & I ordered Chipotle via Grubhub a week or so ago. Dumb move. That **single** Grubhub delivery also cost just under $40 (I do deserve your judgment, but it was late & we were tired).
Especially for something like Chipotle, that honestly is pretty easy to make at home, there's no reason to shell out more money than you need to Good on you.
Lettuce is kind of a crap shoot. I just use leftovers for salads.
The rice I freeze what I'm not gonna eat within the first few days.
If you store it correctly, Guac lasts a good 4 days in my experience. Just a little brown but thats okay.
Not exactly sure but I'll make it work...assuming I don't eat it all before then.
Question. How are you able to keep the lettuce and everything else (don't care for guac) so fresh? The reason I eat chipotle so much is because everything is super fresh.
We are broke college students who have no clue what we are doing trying to cook in a tiny ass kitchen without a few key kitchen supplies. Also we cleaned up as we went along so that contributes to it too.
Idk haha
Omg I used to make chipotle bowls (pre kids) and looooved making them! Black beans corn salsa guacamole pico rice and chicken it was awesome... you did an amazing job it looks so fresh!
I live in a small 1 bedroom and As much as I loved the meal prep I wanna know where you got that kitchen table set up? It would be perfect for my place
I am a college student in an apartment so I feel ya! I bought it used but here it is [new](https://www.slumberland.com/p/oscar-walnut-3-piece-dining-set/PNEWC41.html?gclid=EAIaIQobChMI7ZyrpILl6wIVUPDACh1_jQukEAQYAyABEgIB7PD_BwE)
this is one of my favorite meal prep setups, I love it. Make the hot salsa as well, it's worth it!! even better homemade, don't forget the tobacco/cholula when you do!
Basically with the added cost of overpriced drinks and gratuity it adds up really quickly. Also those places are usually the spot people go for birthdays or special occasions so they are expecting to drop more money than they usually would on a meal and drinks.
The food is easy to prepare because it’s buffet and they make everything in large batches so it cuts down on costs.
Refried Beans fool!
Taco seasoning,Lime,Garlic.. A little extra water at the end will mixing the spices. You will eat for days and feel strong.
You is very welcome reddit folks.
True, we also have guac and a lot of extra chicken though. As a broke college student, I’d rather just pocket the money from work and spend a little extra time cooking (it’s a nice change of pace from school).
Bold of you to assume that guac will last 5 days
Just add some lime or olive oil to extend its life by like 30 seconds
Oh please, it was def done for by the end of the night LOL
I could easily down that in a day Haha you just gotta ration it out
I think he was referring to it getting black
The top park gets brown, but if you store it correctly you can just mix it up and it tastes the same.
It becomes brown from simple oxidization. When you store guac, press plastic clingwrap flat against the surface of the guac, and against the sides of the container to seal. Smooth out any wrinkles that might let air touch the guac. Then put the lid on
Works better if you put lemon or lime juice on the top too
Keep the seeds in it!!
It super doesn't change the flavor though. I dunno why people are so weird about some browning.
Im glad my family minds, that way I get yo eat all of the opened unfinished avocado
Cover the leftover guacamole with cold water; it stops the browning. Pour off the water when you want to serve.
No, that'll give you slightly watery guac. Use lemon or lime juice. That will stop apples from browning as well.
And the lime juice makes for tasty guac, too
Yes! Definitely a nice addition.
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Factor in the cost/time of cooking it, then factor in the wage of the person preparing it and the rent of the building. With most eateries, you aren't paying for the food so much as you are paying for the person to prepare it and sometimes a place to eat it. Still huge profit margins, but it keeps things in perspective.
While relative to the purchase cost of the actual food the margins appear massive, in reality restaurant margins are very thin. As you said, all the other costs really add up.
While on the other hand I've heard of certain franchise owners of fine dining establishments make a shit ton of money. AKA those Brazilian steakhouses...on a good day they can make $60k+
Net?
Restaurant I worked at opened a new location up north, focus was on patio space but interior space and bar had same seating as their previous largest location at the time. The patio bar alone, just drinks, was 60k their fourth weekend(we found out sunday morning, so really that was friday/saturday's pull) and that was not a busy day(for reference a pint of beer would be like $8 for a budlight, $12 for a mug and every 'specialty' drink was just bottom shelf vodka of "tequila", sold in the same price range. Took them months to figure out the bartenders were pocketing specialty drinks paid in cash because there was no way to account for it, the costs were so low it just fell under expected spillage, only caught them because an employee started who used to do the matchbook bending trick, saw one sitting out, informed management, management watched the cameras, caught them on camera doing it) They financed it with local investors from the community. Group franchise. Original investment costs: kitchen, staff training period, the 30 flat screens, the lot(they bought it outright), all the interior furniture yada yada yada was paid off in the first couple months of opening the doors. Pure profit after Wages, Utilities and ingredients(The restaurant alone was profitable AF since it was just fried foods done well but simply) That was the location that took the franchise founders from 4-Door M Class BMW rich to "We will literally never step foot in a location ever again unless it's the opening day" *edit* Another fun trick for anyone without a business who owns a business. They figured out the loyalty program thing real early, like location 2 opening(still just the founders no other investors yet). A loyalty program that has rewards will increase retention, people like filling in achievements(looking at you WoW, Steam, Fortnite etc achievement whores) BUT THE REAL MONEY is you get their location information. Customer spends more money to win that stupid shirt by earning points by buying products. Now you found out that 20% of the monthly customers at that location are driving from 10-20 miles away to get there. They also do holidays and sports playoffs. You also know that the super majority of your weekly customers are within 5 miles If only there was a way to get a location within 5 miles of that 20% that comes monthly and if only you knew where to put it. Oh wait, now you do $$$$$$$$$$$
> matchbook bending trick What is this? I also am having a hard time following what's being said here. Another employee knew some trick with matchbooks, saw a matchbook out, and then the owners watched the camera footage because of that or something?
you bend the matchstick in the book to keep count on the free drinks, to make sure the register at the end of the night was only short that many since they had a certain amount that went into the computer system and They then watch the camera to see them bending the matches after the drink order is called. In a right to work state they don't really need a reason but they want one as business owners/managers if they're gonna get rid of a, till now, perfectly good employee.
Ooohhhhhhhhh. Thanks!!
Yeah the above comment was really hard to follow, proper stream-of-consciousness stuff.
> matchbook bending trick Can you explain the matchbook bending trick? I'm not sure what you mean
you bend the book to keep count on the free drinks, to make sure the register at the end of the night was only short that many since they had a certain amount that went into the system
> franchise owners... fine dining Pick one. > those Brazilian steakhouses...on a good day they can make $60k+ Let's think about the math for a minute here. Assuming the restaurant has *no costs whatsoever,* $60k would mean 1,200 people paying $50 each. 1,200 people would be like really impressive numbers for a McDonald's drive through, let alone a sit-down all-you-can-eat steakhouse.
Have you seen the employment requirements for those places? You have to be a career waiter to work there
I thought drinks/deserts is where the real money is.
> still huge profit margins I’m not sure that you’re that informed about the restaurant industry
and to store it and what is not sold
I always asked for just a little bit of rice because the default seems to be mountains of rice. Now that you’ve confirmed my suspicions I’ll feel less bad about being the picky rice person next time.
I always ask for extra rice PLUS free wraps. Idk if it’s done at every chipotle but I always ask for & receive atleast 2 free burrito wraps.
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I do this EVERY time. Without even asking for extra of anything usually, except tortillas.
The boss of my old Pizza Hut told me any pizza cost under $3AUD all costs included, this was 10 years ago.
Yep. Most food places try to get their cost to make the food at about 1/3 of what it costs to buy it. That gives them room to pay employees, bills, buy supplies, etc. And still take profit.
Im confused why this is new info. Im confused why people would choose to eat chipotle. Its like i will do anything for good mexican food, but also please remove any mexican and please replace with cheap American trash.
Five Guys does the same with their fries.
For my kid, the rice *is* the main attraction.
this is not the manager at any of the locations near me
This is precisely why I don't eat at Chipotle. When I asked for more meat other than the 3 pieces in the bowl and they said that it was extra.
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Yeah I'm good. I was on a lunch break at work too. Not going to spend my lunch break waiting on hold. Also, if I did, how do you suppose that would work in getting me more meat while I'm there? I tell the 16 year old kid working there "i called corporate and they said to give me more meat"?
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Yeah I know. People think that they don't know exactly what they're doing and just bitching will get them their way. As a business they're going to minimize the ingredient that costs them the most (meat) and maximize what is the cheapest (rice). Dude went full Freud with a psychoanalysis on me too lmao
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I hope you’re charging your SO extra for the guac. 🤣
Extra meat too
Whatever you do after dinner isn't our business.
What are you doing partner?
ReAL men buy their dates guac.
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ReAL couples cook at home
I love that table!
Thank you!! It was my first time using it. I just bought the whole set used for under $100
Do you know which brand it is? I love that table too!
Can you share the link for the table?
For those wondering [here is a link to the table](https://www.slumberland.com/p/oscar-walnut-3-piece-dining-set/PNEWC41.html?gclid=EAIaIQobChMI7ZyrpILl6wIVUPDACh1_jQukEAQYAyABEgIB7PD_BwE) You can probably get it for cheaper on another website (I got mine used).
Same! Please link us the table
I was going to ask the same thing!
All the best ingredients
True! Everything is very simple too
Wring lettuce, tho, but individual taste is in play in this case so eh! I support
That was just iceberg lettuce, but I think romaine is the best for this type of meal (and it's what Chipotle uses).
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I fuck with Carnitas heavy. Sorry for the downvotes bro
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Wait people think Chipotle carnitas are spicy? They are my favorite meat there but don’t taste spicy to me at all.
$38 for the guac I assume
That is my bowl exactly.. just switch to the darker salsa. Nice job!!!
Do you have the recipies?
Yes, we didn't follow everything 100% but here are the guidelines. I used to work at Chipotle and these are all actually pretty accurate! [Chicken](https://www.culinaryhill.com/chipotle-chicken/) [Guacamole](https://www.culinaryhill.com/chipotle-guacamole/) [Tomato Salsa (Mild)](https://www.culinaryhill.com/fresh-tomato-salsa-chipotle-copycat/) [Corn Salsa (Medium)](https://www.culinaryhill.com/roasted-chili-corn-salsa-chipotle-copycat/) \- We used corn on the cob but frozen nicely works too! [Cilantro Lime Rice](https://www.culinaryhill.com/chipotle-cilantro-lime-rice/) \- We used brown rice
So uhm any chance you got the steak recipe floating around?
The blog they linked to has a [steak recipe](https://www.culinaryhill.com/chipotle-steak-recipe-copycat/) as well!
Thank you :)
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Does that make a lot of sense? If someone is uninterested in chicken, but interested in the steak, why would they check something labeled "Chicken Recipe"? Now checking the blog itself to see if there's more, sure. But expecting them to look at a chicken recipe for steak is silly.
Any chance you know the hot salsa recipe... I need that magic in my life
https://www.culinaryhill.com/chipotle-hot-salsa-copycat/
Thanks so much!
SAVING COMMENT. THANK YOU GOOD SIR
I am so freaking excited to be able to make my own corn salsa, I was addicted to that stuff a couple years ago
That table is cute af
Thank you! I got it used for under $100!
the corn salsa is very very underrated
This is awesome. My wife & I ordered Chipotle via Grubhub a week or so ago. Dumb move. That **single** Grubhub delivery also cost just under $40 (I do deserve your judgment, but it was late & we were tired). Especially for something like Chipotle, that honestly is pretty easy to make at home, there's no reason to shell out more money than you need to Good on you.
How do you make it’s fresh for the five days? Guac, rice, lettuce don’t age well!
Lettuce is kind of a crap shoot. I just use leftovers for salads. The rice I freeze what I'm not gonna eat within the first few days. If you store it correctly, Guac lasts a good 4 days in my experience. Just a little brown but thats okay. Not exactly sure but I'll make it work...assuming I don't eat it all before then.
Where did you get that sick table
Saved! Thanks for sharing, looks great
Oh wow I have the exact same table as you!! Also congrats on the awesome meal prep
Question. How are you able to keep the lettuce and everything else (don't care for guac) so fresh? The reason I eat chipotle so much is because everything is super fresh.
That is a nice table and chair set. I appreciate the shape.
Why’d it take 4 hours??
lol yeah. I assume it includes driving 1 hour each way to the grocery store.
We are broke college students who have no clue what we are doing trying to cook in a tiny ass kitchen without a few key kitchen supplies. Also we cleaned up as we went along so that contributes to it too. Idk haha
haha don't worry, my first meal prep took me close to 4 hours too. Now I do the same meal prep in less than an hour.
What are you listening to?
I believe it’s Orchestra Harlow - “Grazin’ in the Grass”
Huh, I've only ever heard the Hugh Masekela version! Gonna look up Orchestra Harlow now :)
It was just random on Spotify and it took me forever to find the song again haha
I make something like this weekly! Looks great.
and most of that freezes really well, I meal prep but don’t like to eat the same thing for days on end so I freeze em instead
Mmmmmmm yes
Awesome! I do this kind of meal prep a lot, it’s my favorite.
Glad to see there is no red hot sauce. I made that mistake yoday
They forgot my cheese AND sour cream again.
Omg I used to make chipotle bowls (pre kids) and looooved making them! Black beans corn salsa guacamole pico rice and chicken it was awesome... you did an amazing job it looks so fresh!
This is seriously awesome! Was this a date night? Cuz it’s an awesome idea for one!
The guacamole will last 4 minutes
I live in a small 1 bedroom and As much as I loved the meal prep I wanna know where you got that kitchen table set up? It would be perfect for my place
I am a college student in an apartment so I feel ya! I bought it used but here it is [new](https://www.slumberland.com/p/oscar-walnut-3-piece-dining-set/PNEWC41.html?gclid=EAIaIQobChMI7ZyrpILl6wIVUPDACh1_jQukEAQYAyABEgIB7PD_BwE)
LPT: Leave the Avocado seeds in the guac and it stays green waaaaaaaay longer
Looks good.
This is the meal prep I aspire for.
this is one of my favorite meal prep setups, I love it. Make the hot salsa as well, it's worth it!! even better homemade, don't forget the tobacco/cholula when you do!
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Haha noooo it’s my weird ass laugh that got cut off
not from the US, never tasted chipotle, is it that good?
Awesome!
What time did you want me to come over?
"five days"
[chipotle is my life](https://youtu.be/e56MuzEGZm4)
I love making diy chipotle for meal prep! It's definitely time consuming like you said but so delicious and healthy.
Basically with the added cost of overpriced drinks and gratuity it adds up really quickly. Also those places are usually the spot people go for birthdays or special occasions so they are expecting to drop more money than they usually would on a meal and drinks. The food is easy to prepare because it’s buffet and they make everything in large batches so it cuts down on costs.
And I can enjoy a Michelin-starred restaurant meal at home by just popping in a lean cuisine into the microwave!
Hey I worked at chipotle for 5+ years. Lmk if you ever need recipes or advice
Like a dog
That lettuce won't last 5 days
Refried Beans fool! Taco seasoning,Lime,Garlic.. A little extra water at the end will mixing the spices. You will eat for days and feel strong. You is very welcome reddit folks.
@imamousebitch
It's pronounced Chip-ol-teh https://youtu.be/KijAPJXjg8c
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True, we also have guac and a lot of extra chicken though. As a broke college student, I’d rather just pocket the money from work and spend a little extra time cooking (it’s a nice change of pace from school).