Food Price Increases

[cmwade77]

Want.
Now.

Hopefully it won't be $12.78 by the time I get back to Disneyland.

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Except the recipe isn't anything close to what is served in the parks. The stuff in the parks is all chemicals and vegan, so this may actually be better for many (not if you are vegan of course).

 

[Ismael Flores]

Shows the kind of profit they make. For the cost of 2 in park churros, you can get a box of 24 at the grocery store. Disney sure isn't paying retail on top of that.

true, not defending Disney for its huge price and profit margins but we also do have to remember a couple other things.

The cost of the churro includes other elements besides the churro itself.

- the cost of everything needed to cook/reheat the pre-made churro
- all other costs involved in getting the churro from point A to point B including labor cost
- other items involved with presentation and delivery of item to guests including napkins, wrapping etc
- equipment maintenance.
- spoilage

add all that into the equations and profits start diminishing a bit

 

[Sirwalterraleigh]

Is there a premise here that a lot of people are somehow gonna come out of this with MORE money?...and therefore Disney should charge more for food to get it?

Nah...That can’t be...I thought blind loyalty/excuse making for Disney pricing was outlawed in an executive order or something?

...carry on.

 

[SuddenStorm]

I wonder how much of the "famous treats" are premade. I've heard monte cristos are made off site and frozen and then reheated. No idea if its true or not.

I'd think a lot of what they make is frozen or preassembled.

Depends on the item. Obviously, dole whip is a powder and the churros ship in frozen- but some of the fancier desserts found at the restaurants are made at the central bakery and shipped to each location in the park.

 

[SuddenStorm]

Dole Soft Serve Mix - Pineapple (4.4 lbs), P7714

Dole Soft Serve Mix is a dry mix that is used to make a quick and easy healthy snack or dessert. Bag contains 89 servings Tropical Pineapple flavor Dairy and Gluten Free Unit Sold By: Bag (4.4 lbs)

lollicupstore.com

If anyone buys the powder to make at home in an ice cream maker- substitute whole milk for the water. Way creamier and better tasting than what's sold in the park.

 

[Figments Friend]

I find the Churros served at the Parks to be vastly overrated.
Never understood the appeal...but maybe the one time I tried one at Pixar Pier at DCA was just a off day.
It was dry and tasteless...and for the price I could have had a Dole Whip Float while watching the Tiki Gods.

I've had really great tasting Churros since then...from a local Mexican restaurant, and even Chuck E. Cheese's believe it or not.
Both were superior.

Perhaps I just had one from a 'bad batch'....but I'll stick with the Twists over in Fantasy Faire when I feel like sugary good bread products.

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[Figments Friend]

Except the recipe isn't anything close to what is served in the parks. The stuff in the parks is all chemicals and vegan, so this may actually be better for many (not if you are vegan of course).

I was referring to the 'real thing' at the Parks.
I didn't even read the 'make it at home' article.....just saw the photo of the frozen goodness and immediately my brain said 'want!'

Mmmmm.....frozen pineapple goodness.....
( drools )



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[mickEblu]

A friend of mine worked in the parks about 6 years ago. He told me how a high up chef of the parks at the time decided to improve the park corndog.

The Disneyland Corndog is actually a sysco hotdog (aka the cheapest hotdog money can buy), and bisquick pancake batter.

The chef actually did a lot of taste testing and wanted to make a higher quality product. This meant high quality meat and batter made from scratch. After months of work, the new high quality corndog with better meat and batter debuts.

In an incredibly short amount of time, the park got so many complaints about "ruining the corndog", that they went back to the cheap ingredients.

It wouldn't surprise me if Disneyland in the future trying to switch to handmade churros would result in similar backlash.

Do you know how long the better quality ones lasted or how long they were serving them? I feel like I really enjoyed them circa 2014-2015 but they seem to be drier now or something. Of course I’m basing this on a sample size of like 10 corn dogs over the past 7 years. A lot of things are hit or miss. One trip I’ll think the turkey leg is delicious (when it’s not sweaty, salted right and has a little Crisp on the outside) but a few months later I’ll find it to be nasty, wet unflavorful meat.

 

[mickEblu]

He didn't say how long they lasted but 2015 was the year he worked there as he mentioned working at the 60th 48 hour party. It's possible that you had them during the "new corndog" introduction. My guess is they probably burned through whatever supply they had before switching back to the original recipe.

Definitely agree about things being hit or miss. Churros can definitely taste freezerburned or stale sometimes. The last few monte cristos I had were not crispy at all.

The only consistency I've found is at Blue Bayou, Carthay Circle, Napa Rose, and SH55.

Ive found Cafe Orleans to be pretty consistent too.

 

[unmitigated disaster]

Hungry Bear had an excellent salad about 5 years ago or so.

My dad and I had raspberry rose macarons from the Jolly Holiday in January. My father is 90. He took one bite and said "why haven't I ever been told about macarons before?" I've never had a bad pastry there, but I wish they would label them.