Yeah, this is absolutely totally wrong. Restaurants have a rule of thumb that price of ingredients must be 1/3 or less of entree price, to cover kitchen labor, wait staff, rent, insurance, advertising. Food out costs 3x what home cooking does. https://twitter.com/folding_laundry/status/1344355974136655874 …
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The only thing that comes to mind when the phrase "second kitchen" is mentioned is a scullery.
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2nd kitchen means , at least in the north east, a blue collar, ethnic (Italian, Greek, etx) 2nd stove , fridge, and counter in the basement, to store and cook the OTHER six entrees at big holiday feast. Gino brings lasagna which needs heating, Maria brings the cold antipast, etc
End of conversation
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