Harper West
Susan Orman, the renowned financial advisor and author, is famously disciplined when it comes to her spending habits, and her refusal to go out to dinner is a prime example of her commitment to financial prudence. Orman argues that dining out is not only an unnecessary expense but also a habit that can quickly erode one’s savings over time. She emphasizes that the cost of restaurant meals, including tips and taxes, adds up significantly, and that cooking at home is a far more cost-effective and healthier alternative. By avoiding restaurants, Orman practices what she preaches, demonstrating her belief in the power of small, consistent financial decisions to build long-term wealth and financial security. Her stance serves as a reminder that achieving financial independence often requires sacrificing immediate gratification for greater future benefits.
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What You'll Learn
- Budgeting Basics: Orman emphasizes home cooking saves money, avoids restaurant markups, and unnecessary expenses
- Health Control: Preparing meals at home ensures healthier ingredients, portion sizes, and dietary consistency
- Time Management: Cooking at home streamlines schedules, eliminates wait times, and fosters productivity
- Financial Goals: Avoiding dining out aligns with long-term savings, debt reduction, and wealth building
- Mindful Spending: Orman advocates for intentional spending, prioritizing needs over impulse-driven restaurant visits
Budgeting Basics: Orman emphasizes home cooking saves money, avoids restaurant markups, and unnecessary expenses
Home cooking isn’t just a hobby—it’s a financial strategy. Susan Orman highlights that dining out, even casually, inflates costs through markups on ingredients, labor, and overhead. A $15 restaurant meal could cost as little as $3 to prepare at home, saving over 80% per serving. This disparity compounds with frequency: eating out three times weekly at $20 per meal totals $3,120 annually, while home-cooked equivalents might cost $480. Orman’s math is clear: the kitchen is where budgets thrive.
To adopt this approach, start with meal planning. Dedicate 30 minutes weekly to outline dinners, focusing on versatile ingredients like rice, beans, and seasonal vegetables. For instance, a 5-pound bag of potatoes ($3) can yield mashed potatoes, roasted wedges, and soup bases across multiple meals. Pair this with bulk-bought chicken thighs ($1.50/lb on sale) for protein-rich dishes. Tools like slow cookers or instant pots streamline prep, making complex meals (e.g., chili or stews) achievable in under 20 minutes of active time.
Orman warns against hidden costs that sabotage home-cooking efforts. Pre-cut produce, for example, can triple the price of whole items—a peeled carrot might cost 50¢ versus 15¢ unprocessed. Similarly, convenience foods like pre-made sauces or frozen meals often carry restaurant-like markups. Instead, stock pantry staples (olive oil, spices, canned tomatoes) to build flavor affordably. A $10 spice kit lasts months, replacing $5 jars of pre-made marinara.
The psychological shift is as critical as the practical. Restaurants sell convenience and experience, not just food. Combat this by elevating home meals: set the table, light candles, or curate playlists to mimic dining out. Invite friends for potluck-style gatherings, where everyone contributes a dish, slashing costs further. Orman’s core message? Frugality doesn’t demand sacrifice—it demands creativity.
Finally, track progress to stay motivated. Apps like Mint or YNAB can categorize spending, revealing how reduced dining-out expenses free up funds for savings or debt repayment. For families, involve children in cooking to instill financial literacy early; a 10-year-old can measure ingredients, while teens can manage grocery lists. Orman’s principle is simple: control your spending by controlling your stove. The savings aren’t just in dollars—they’re in the habits that reshape your financial future.
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Health Control: Preparing meals at home ensures healthier ingredients, portion sizes, and dietary consistency
Susan Orman, a renowned financial advisor, is known for her disciplined approach to money management, but her habits extend beyond finances to include a steadfast commitment to health. One of her most notable practices is avoiding dining out, a choice rooted in the principle of control—specifically, control over what she consumes. Preparing meals at home allows her to meticulously select ingredients, manage portion sizes, and maintain dietary consistency, all of which are critical for long-term health and wellness.
Consider the ingredients in a typical restaurant meal. Even dishes marketed as "healthy" often contain hidden sugars, excessive sodium, or unhealthy fats. For instance, a single restaurant salad can pack over 1,000 calories and 40 grams of fat due to creamy dressings and toppings. At home, you have the power to choose organic produce, lean proteins, and whole grains, ensuring every bite aligns with your nutritional goals. A study published in the *American Journal of Preventive Medicine* found that frequent home cooks consume 137 fewer calories per day and have better overall diet quality compared to those who dine out regularly.
Portion control is another area where home cooking shines. Restaurants often serve portions far exceeding dietary recommendations—a standard pasta dish can contain up to 4 cups of noodles, quadruple the suggested 1-cup serving. By cooking at home, you can measure ingredients precisely, using tools like measuring cups or a food scale. For example, a 3-ounce serving of chicken (about the size of a deck of cards) paired with ½ cup of quinoa and 1 cup of steamed vegetables creates a balanced meal under 400 calories. Over time, this mindful approach can prevent weight gain and reduce the risk of obesity-related conditions like diabetes and heart disease.
Consistency is the cornerstone of any successful diet, and home cooking makes it achievable. When you dine out, you’re at the mercy of the chef’s menu and portioning decisions, which can disrupt your nutritional balance. For instance, a week of restaurant meals might lead to erratic sugar intake, leaving you feeling sluggish and bloated. At home, you can plan meals in advance, ensuring a steady intake of macronutrients and micronutrients. A practical tip is to batch cook on weekends—prepare large quantities of grilled chicken, roasted vegetables, and whole grains, then portion them into containers for quick, consistent meals throughout the week.
Adopting Orman’s approach doesn’t require culinary expertise or hours in the kitchen. Start small by mastering simple, nutrient-dense recipes like grilled salmon with asparagus or a quinoa salad with chickpeas and avocado. Invest in basic kitchen tools like a slow cooker or instant pot to streamline meal prep. Even swapping one restaurant meal per week for a homemade alternative can yield noticeable health benefits. By taking control of your meals, you’re not just saving money—you’re investing in a healthier, more vibrant future.
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Time Management: Cooking at home streamlines schedules, eliminates wait times, and fosters productivity
Susan Orman, a renowned financial advisor, famously avoids dining out, citing time management as a key reason. This habit underscores a broader principle: cooking at home is a powerful tool for streamlining schedules, eliminating wait times, and fostering productivity. By reclaiming the hours often lost to restaurant dining, individuals can reinvest that time into activities that align with their goals, whether professional, personal, or familial.
Consider the typical restaurant experience: the commute, the wait for a table, the time spent ordering, and the inevitable delays in service. A meal that could be prepared and consumed in 30 minutes at home can easily stretch to 90 minutes or more when dining out. For someone like Orman, who values efficiency, this time discrepancy is unacceptable. By cooking at home, she eliminates these inefficiencies, gaining back hours each week that can be allocated to work, exercise, or leisure. For instance, preparing a week’s worth of meals in a 2-hour batch cooking session on Sundays can save up to 5 hours compared to dining out five times a week.
The productivity benefits of home cooking extend beyond time savings. When you control your meal schedule, you reduce decision fatigue—a common drain on mental energy. Planning meals in advance, such as through a weekly menu, minimizes the daily stress of deciding what to eat. This structured approach also encourages healthier eating habits, as home-cooked meals tend to be lower in calories, sugar, and unhealthy fats compared to restaurant fare. A study by the American Journal of Preventive Medicine found that individuals who cook at home six to seven times per week consume 137 fewer calories per day than those who cook less frequently.
To maximize the time management benefits of home cooking, adopt a few practical strategies. First, invest in time-saving kitchen tools like slow cookers, pressure cookers, or food processors. These appliances can drastically reduce prep and cook times. Second, embrace meal prepping: dedicate 2–3 hours on weekends to prepare staples like grains, proteins, and chopped vegetables. This ensures that weekday meals can be assembled in minutes. Third, keep a well-stocked pantry with versatile ingredients like canned beans, whole grains, and frozen vegetables to minimize grocery trips and simplify meal planning.
Critics might argue that cooking at home requires more effort than dining out, but the trade-off is clear: the time and productivity gains far outweigh the initial investment. For example, a family of four spending $60 on a restaurant meal could instead use that money to purchase ingredients for multiple home-cooked meals, saving both time and money in the long run. By reframing cooking as an act of self-care and efficiency, rather than a chore, individuals can align their daily habits with their long-term goals, much like Susan Orman has done. The kitchen, in this sense, becomes a workspace for optimizing time, health, and productivity.
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Financial Goals: Avoiding dining out aligns with long-term savings, debt reduction, and wealth building
Dining out is a luxury that can quietly sabotage your financial goals. The average American spends over $3,000 annually on restaurants, according to the Bureau of Labor Statistics. That’s roughly $250 per month that could be directed toward savings, debt repayment, or investments. Susan Orman’s habit of avoiding restaurants isn’t just frugality—it’s a strategic move to prioritize long-term financial stability over short-term gratification. By cooking at home, you gain control over your budget, reduce unnecessary spending, and free up funds for wealth-building activities.
Consider the math: a $50 dinner for two, once a week, totals $2,600 a year. If invested in a retirement account with a 7% annual return, that amount could grow to over $40,000 in 20 years. Even if you’re not ready to invest, redirecting that money to high-interest debt, like credit cards, can save hundreds in interest payments. The key is consistency. Small, repeated savings compound over time, turning modest sacrifices into significant financial gains.
However, avoiding dining out isn’t just about cutting costs—it’s about shifting your mindset. Eating at home encourages mindful spending and fosters financial discipline. Start by setting a realistic goal, such as reducing restaurant visits from four times a week to once. Plan meals, shop with a list, and batch cook to save time and money. Apps like Mint or YNAB can help track spending and ensure you stay on course. Remember, every dollar saved is a step closer to financial freedom.
Critics might argue that dining out is essential for social connections or self-care. While valid, there are cost-effective alternatives. Host potluck dinners, explore budget-friendly eateries, or save restaurant outings for special occasions. The goal isn’t deprivation but intentionality. By aligning your spending with your values, you can enjoy a fulfilling social life without derailing your financial progress. Orman’s approach isn’t about missing out—it’s about making choices that support your long-term vision.
Incorporating this habit into your lifestyle requires patience and planning. Begin by auditing your monthly dining expenses to identify areas for reduction. Allocate the savings to specific financial goals, such as an emergency fund or retirement account. Celebrate milestones, like paying off a credit card or reaching a savings target, to stay motivated. Over time, avoiding unnecessary dining out becomes second nature, paving the way for sustained financial growth. As Orman often emphasizes, wealth isn’t built overnight—it’s the result of consistent, purposeful decisions.
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Mindful Spending: Orman advocates for intentional spending, prioritizing needs over impulse-driven restaurant visits
Susan Orman’s refusal to dine out isn’t about frugality—it’s a masterclass in intentional spending. She argues that every dollar spent on a restaurant meal is a dollar diverted from long-term financial goals. For instance, a $50 dinner twice a week translates to $5,200 annually—enough to max out a Roth IRA contribution for the year. Orman’s approach challenges the cultural norm of dining out as a reward, urging individuals to question whether the fleeting pleasure of a meal outweighs the compounded benefits of saving or investing that same money.
To adopt Orman’s mindset, start by categorizing expenses into *needs* and *wants*. Needs include essentials like groceries, housing, and healthcare, while wants encompass impulse-driven activities like dining out. A practical exercise is the *24-Hour Rule*: when tempted to eat out, wait 24 hours. If the urge persists, evaluate if the cost aligns with your financial priorities. For example, a $20 lunch could instead fund a fraction of a utility bill or contribute to an emergency fund. This pause fosters mindfulness, reducing impulsive decisions.
Orman’s strategy isn’t about deprivation—it’s about realignment. She suggests redirecting funds from dining out to experiences that offer greater value. For instance, instead of spending $100 on a restaurant meal, allocate that money to a cooking class that teaches skills for preparing gourmet meals at home. This not only saves money but also builds a sustainable habit. Similarly, hosting potluck dinners with friends can replace costly restaurant outings, fostering social connections without financial strain.
Critics argue that Orman’s approach lacks balance, but her method is rooted in behavioral economics. By prioritizing needs and long-term goals, individuals avoid the *hedonic treadmill*—the cycle of seeking temporary pleasures that fail to deliver lasting satisfaction. A study by Princeton University found that happiness plateaus at an annual income of $75,000, suggesting that beyond meeting basic needs, additional spending on experiences like dining out yields diminishing returns. Orman’s advice isn’t to eliminate joy but to derive it from financially prudent choices.
Implementing mindful spending requires a shift in perspective. Begin by tracking dining expenses for a month to identify patterns. Use budgeting apps like Mint or YNAB to allocate funds to needs first, then evaluate if there’s room for discretionary spending. For those struggling to cut back, start small: reduce restaurant visits by 50% and redirect the savings to a specific goal, like paying off debt or building a vacation fund. Over time, this practice rewires financial habits, turning intentional spending into second nature.
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Frequently asked questions
Suze Orman avoids going out to dinner as part of her philosophy of saving money and prioritizing financial independence. She believes dining out is an unnecessary expense that can add up over time.
Yes, Suze Orman often emphasizes that dining out is a discretionary expense that can hinder long-term financial goals. She encourages people to cook at home to save money.
Yes, Suze Orman has discussed her views on dining out in interviews and her financial advice columns, stressing the importance of budgeting and avoiding unnecessary spending.
While she generally avoids dining out, Suze Orman acknowledges that occasional exceptions can be made for special occasions, but she still advises doing so sparingly and within a budget.
Suze Orman recommends cooking at home, meal prepping, and hosting potluck dinners as cost-effective alternatives to dining out, helping individuals save money and stay financially disciplined.
