Saturday night sushi comes from the grocery store: Pascal Thériault comments

As consumers increasingly opt for ready-to-eat meals rather than going to restaurants, restaurants like Au pied de cochon are responding by expanding their grocery offerings.

“Ready-to-eat meals are a 25% premium paid on ingredients purchased at the grocery store,” Pascal Thériault, an agronomist and economist at McGill University, told La Presse. Once that is calculated, the economist specifies that while it is more expensive than the basic ingredients, the grocery store meal remains less expensive than going out to a restaurant, which has become unaffordable for many.