A restaurant owner in San Francisco's Mission District recently responded to concerns from a customer about the rising cost of one of the burritos on his menu.The customer wrote a review online about how the price of the burrito doubled to $22 in two years. The owner explained that the $22 burrito factors in the rising expenses of ingredients and labor as well as his efforts to improve the quality at the same time.
Every ingredient he can think of from oil to onions, even limes, are more expensive now. Lopez also says that the burrito isn't the same as some customers may remember, because he is constantly trying to make his food better by finding ingredients that elevate the cuisine. This also includes a technique that requires extra hours of labor and in some cases, more than a day of preparation to make the burrito and other items on the menu up to his standard.
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