Why are fondue places so expensive?
So the wife and I were up in Chicago over the weekend, and met some friends at an upscale fondue place on the city's northside. Meals average around $40 a person, so with tax and tip (no alcohol) our bill was a hundred smackers.
The food was good, but it led to a discussion about why fondue restaurants are, as a rule, pretty expensive. After all, they don't even have to employ chefs! They just need somebody to cut up the meat and veggies so you can cook it yourself.
Thus the usual gripe you hear about fondue places, "Why should I spend all that money to do all the cooking myself?"
The wife had a good observation: Since fondue meals tend to be long and leisurely (ours clocked in at just under three hours), the restaurant doesn't have as much table turnover as a regular place. So, the reasoning goes, they have to make as much money as possible from each sitting.
What are your thoughts on fondue?
I have never had fondue in a restaurant, but I do love fondue. In fact, I think that a fondue set is one of the best house warming and wedding gifts for most people. And I'm hoping to get one when at my wedding.
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