The economics of fish and chips

The economics of fish and chips
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When you pay £8 for fish and chips, where does the money go? That's the question one restaurant has been busy answering after a customer left a two-star review on Facebook.

It wasn't that there was anything wrong with the food – in fact it was 'lovely' and the staff were 'amazing'. But Debbie Davies still felt the need to complain to Oxton Bar and Kitchen over the price for the meal – £8.

Happily, staff at the restaurant were happy to provide clarity:

'Ok Debbie. Where do I begin?

Out of that £8, our nasty government is charging you 20% vat which we collect by law on their behalf, so we’re left with £6.66.

Out of this, we need to buy the fresh ingredients; 1 haddock fillet, get a chef to make everything from scratch; a delicious beer batter, homemade tartare sauce, mushy peas and chunky chips (the whole cost of ingredients for this plate comes to roughly £2.70)

This leaves us with £3.94 for which alas our pesky chef expects remuneration!!

Then we realised the ‘lovely’ food doesn’t float to you, so we have to pay ‘amazing’ staff to serve you and clear up after you?!

Pay utility bills (we need gas to cook, you need lights to see the food) and don’t get me started on business rates.

So if £3.94 is not justifiable for creating and affording this whole experience with us, you’re welcome to recreate it in the comfort of your own home.

I doubt it’ll be long before the government find a tax for that too.'

That's what Mr S calls customer service...