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Leaving home

Why do we eat out? 

Over the past few weeks, I’ve been asking chefs what they’re doing to convey value to their customers in a deflating economy. Gas prices are high, jobs are shaky, yet still the body needs to be fed. Whether you eat in or out, the cost of basic food is up: everything from corn to milk is more expensive than it was six months ago. You might be wondering if you should trim your dining-out budget. I feel a little like George W. Bush suggesting a shopping spree as the cure-all for the post-9/ 11 blues when I say this, but there’s never been a better time to eat out. Even though some entrée prices have edged up, savvy chefs know that they can’t pass on all their commodity costs to the diner or you’d all stay home and heat up a can of soup. Still, many diners are wary, which creates a back-to-basics question for restaurants: why should diners eat out when we all have adequate stoves at home?

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