You Were Warned
By Mitch Berg
Here’s the mindset of a Minnesota DFL her; Jack up taxes, raise minimum wages, eliminate the tip credit…
… And then wonder why restaurants are dropping off faster than contestants on the latest Gordon Ramsey show.
4 Responses to “You Were Warned”
Leave a Reply
You must be logged in to post a comment.
April 15th, 2016 at 6:18 am
St. Paul is benefiting from it?!
They have got to be brain dead!
A visitor to downtown libidiotville, stays two days and eats all of their meals there, will pay over $228 in fees and taxes. If they rent a car at the airport, add another $28.00. This legal theft is the highest in the U.S!
When your tax rate is almost 2% more than the king of taxes, Chicago, there is a problem.
April 15th, 2016 at 11:31 am
“It sucks, because fundamentally Desta and I believe that health care is a right and not a privilege, but as a business owner, I don’t know where the money is supposed to come from.” Everyone (including me!) likes using Other People’s Money to pay for their ‘compassion’. When you become ‘Other People’ though, your compassion takes on other priorities. If this restaurant owner had come out against the anti-Emmer penny dumpers, MSP magazine would have hammered him mercilessly. Now that it’s too late, they have his back. Funny how that works,
April 15th, 2016 at 11:36 am
It always astounds me how the left somehow seems to figure that people who have the self control to make it through college, get into a good profession or start a good business, suddenly lose all self-control when it comes to money when they go out to eat, or when hiring someone. It’s like saying “it’s the right thing to do”, except that the stakes are far higher than eating a bowl of oatmeal.
April 15th, 2016 at 4:59 pm
Dine-in restaurants are very sensitive to the overall economy. Food prices on the wholesale level have been going up fast for the last decade. The reason so many fail is that their profit margin is usually razor-thin. If you can find a restaurant that is a gold mine (and I know of a few) it’s usually because they are leveraging some barrier that keeps the competition out.
Sometimes they are run by people more interested in shuffling money around than in making money, if you know what I mean.
I know of one restaurant in Kona that went OOB a few years ago. It was a money maker, with a decent chef. The restaurant was owned by two investors. Each investor put in 49.5%, and the executive chef had a 1% share so he had a stake in the place + he could be a vote tie breaker.
Well, that 1% meant that the chef had check writing privileges. One day he cleaned out the restaurant’s bank account (several hundred thousand dollars) and hopped a plane to Florida. They didn’t prosecute or even pursue him. I heard through the grapevine that the owners (who were acting as managers) were using the restaurant to launder money from some other business they were in and knew their books would be scrutinized if they went to the cops.
I think that things like this happen with restaurants more than most people know.