On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
> On 2019-01-21 11:10 a.m., l not -l wrote:
> > On 21-Jan-2019, ChattyCathy > wrote:
> >
> >> https://www.youtube.com/watch?v=n2yJQeVYv24
> >>
> >> I love fresh watermelon - but I'll pass on this. Even if I owned a smoker.
> > I was thinking "how bad could it be, I'd try it", right up to the point of
> > seeing a price of $75. That's way too much for something that I could hate
> > after one bite. I'd try it for $5 - call me cheap, my ex did. 8-)
> >
>
>
> I have to agree. I would not expect it to be horrible, but.....$75???
> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
> for a slice but they said this thing feeds 3-5, so were looking at
> splitting one for something in the range of $20 a pop. Not in my world.

Restaurant pricing is not driven by the cost of the raw materials.

Cindy Hamilton

On Tue, 22 Jan 2019 03:17:22 -0800, Cindy Hamilton wrote:

> On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:

>> I have to agree. I would not expect it to be horrible, but.....$75???
>> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
>> for a slice but they said this thing feeds 3-5, so were looking at
>> splitting one for something in the range of $20 a pop. Not in my
>> world.
>
> Restaurant pricing is not driven by the cost of the raw materials.
>

I'll admit location, location, location affects pricing significantly
too, but even if I was as rich as Croesus I wouldn't pay that - even if I
thought I might like it. And... if somebody else is paying (who can
easily afford it) when we go to a 'fancy' restaurant I try and order the
most reasonably priced things I can eat from the menu. Furthermore, a lot
(not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
but the portions are so small you are still hungry when you get home.

--
Cheers
Chatty Cathy

On 1/22/2019 7:04 AM, ChattyCathy wrote:
> I'll admit location, location, location affects pricing significantly
> too, but even if I was as rich as Croesus I wouldn't pay that - even if I
> thought I might like it. And... if somebody else is paying (who can
> easily afford it) when we go to a 'fancy' restaurant I try and order the
> most reasonably priced things I can eat from the menu. Furthermore, a lot
> (not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
> but the portions are so small you are still hungry when you get home.
>
> --
I concur. $75 for smoked watermelon is ridiculous no matter how fancy
the restaurant is. Like you, if someone else is treating I don't
automatically think, "Oh boy, what's the most expensive thing I can
order?"

I agree about the portion sizes in these fancy haute cuisine type
places, too. My parents went to dinner at Dux in the Peabody Hotel
years ago (read: very fancy.) Dad told me he practically needed a
microscope to see the food on his plate. Oh, but it was artfully
arranged! He had to eat again when they got home.

Jill

On Tue, 22 Jan 2019 08:21:13 -0500, jmcquown >
wrote:

>On 1/22/2019 7:04 AM, ChattyCathy wrote:
>> I'll admit location, location, location affects pricing significantly
>> too, but even if I was as rich as Croesus I wouldn't pay that - even if I
>> thought I might like it. And... if somebody else is paying (who can
>> easily afford it) when we go to a 'fancy' restaurant I try and order the
>> most reasonably priced things I can eat from the menu. Furthermore, a lot
>> (not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
>> but the portions are so small you are still hungry when you get home.
>>
>> --
>I concur. $75 for smoked watermelon is ridiculous no matter how fancy
>the restaurant is. Like you, if someone else is treating I don't
>automatically think, "Oh boy, what's the most expensive thing I can
>order?"
>
>I agree about the portion sizes in these fancy haute cuisine type
>places, too. My parents went to dinner at Dux in the Peabody Hotel
>years ago (read: very fancy.) Dad told me he practically needed a
>microscope to see the food on his plate. Oh, but it was artfully
>arranged! He had to eat again when they got home.

If that's the most recent experience you can come up with, it clearly
doesn't happen often.

On Tue, 22 Jan 2019 12:04:35 +0000, ChattyCathy
> wrote:

>On Tue, 22 Jan 2019 03:17:22 -0800, Cindy Hamilton wrote:
>
>> On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
>
>>> I have to agree. I would not expect it to be horrible, but.....$75???
>>> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
>>> for a slice but they said this thing feeds 3-5, so were looking at
>>> splitting one for something in the range of $20 a pop. Not in my
>>> world.
>>
>> Restaurant pricing is not driven by the cost of the raw materials.
>>
>
>I'll admit location, location, location affects pricing significantly
>too, but even if I was as rich as Croesus I wouldn't pay that - even if I
>thought I might like it. And... if somebody else is paying (who can
>easily afford it) when we go to a 'fancy' restaurant I try and order the
>most reasonably priced things I can eat from the menu. Furthermore, a lot
>(not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
>but the portions are so small you are still hungry when you get home.

Totally agree and they are getting greedier by the minute. The
biggest resto rip off is booze, cocktails are so watered down with ice
you may as well ask for plain water.
I don't mind paying for the cooking, clean up, and service, but $65
for a steak dinner is ridiculous when I can buy a better steak at a
local market for under $10 a pound and cooking a steak requires little
to no skill. Most any 12 year old boy scout can grill a steak better
than a high end steakhouse and on a wood fire they built themself.
When I did go out to eat it be for food I couldn't easily prepare at
home and with ingredients I couldn't easily obtain near home. But for
many years now restaurant foods are pre-prepared in factories and of
poor quality ingredients. Nowadays salads come out of cello bag and
dressing from a bottle. Today the steaks served at a high end
steakhouse are comparable in quality to fast food burgers. Steaks are
also from the freezer, as is seafood, so are fries. The last time I
went to a high end restaurant was during the summer for the birthday
of a woman in my wife's golf club. I decided on pork chops. The
salad was prechopped from a bag, the dressing was probably wishbone
served in a small plastic cup. However my pork chops were two half
inch thick slices of boneless pork loin that I buy often at well under
$2/lb. I didn't order any appetizer or dessert. The pork arrived
with some sort of rice molded like from a muffin tin. My meal cost
the least, $23! Robbery! I could have prepared better at home for
like six bucks. I did order a Boodles dry mar2ni, was good but not
worth the $13. I kept the cost of my meal low even though it was paid
for from the golf club fund. I'll never eat at that rip off
restaurant again, the cook sucks. the decor sucks, the seatng is
extremely uncomfortable, and there is NO mountainview, all one can see
from the windows is their parking lot and accross the road a
dilapidated stockade fence for one of the last remaining drive-in
movies. The mountains can only be seen from the kitchen window in the
rear of the building. That building used to be an old butcher shop,
still smells of butcher shop.
https://www.mountainviewbrasserie.com/
https://www.mountainviewbrasserie.com/menu/dinner/

On Tue, 22 Jan 2019 15:48:48 -0500, wrote:

<snip rant>

>My meal cost the least, $23! Robbery! I could have prepared better at home for
>like six bucks. I did order a Boodles dry mar2ni

That's rather unusual for a man who doesn't drink.

wrote:
> On Tue, 22 Jan 2019 12:04:35 +0000, ChattyCathy
> > wrote:
>
>> On Tue, 22 Jan 2019 03:17:22 -0800, Cindy Hamilton wrote:
>>
>>> On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
>>
>>>> I have to agree. I would not expect it to be horrible, but.....$75???
>>>> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
>>>> for a slice but they said this thing feeds 3-5, so were looking at
>>>> splitting one for something in the range of $20 a pop. Not in my
>>>> world.
>>>
>>> Restaurant pricing is not driven by the cost of the raw materials.
>>>
>>
>> I'll admit location, location, location affects pricing significantly
>> too, but even if I was as rich as Croesus I wouldn't pay that - even if I
>> thought I might like it. And... if somebody else is paying (who can
>> easily afford it) when we go to a 'fancy' restaurant I try and order the
>> most reasonably priced things I can eat from the menu. Furthermore, a lot
>> (not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
>> but the portions are so small you are still hungry when you get home.
>
> Totally agree and they are getting greedier by the minute. The
> biggest resto rip off is booze, cocktails are so watered down with ice
> you may as well ask for plain water.
> I don't mind paying for the cooking, clean up, and service, but $65
> for a steak dinner is ridiculous when I can buy a better steak at a
> local market for under $10 a pound and cooking a steak requires little
> to no skill. Most any 12 year old boy scout can grill a steak better
> than a high end steakhouse and on a wood fire they built themself.
> When I did go out to eat it be for food I couldn't easily prepare at
> home and with ingredients I couldn't easily obtain near home. But for
> many years now restaurant foods are pre-prepared in factories and of
> poor quality ingredients. Nowadays salads come out of cello bag and
> dressing from a bottle. Today the steaks served at a high end
> steakhouse are comparable in quality to fast food burgers. Steaks are
> also from the freezer, as is seafood, so are fries. The last time I
> went to a high end restaurant was during the summer for the birthday
> of a woman in my wife's golf club. I decided on pork chops. The
> salad was prechopped from a bag, the dressing was probably wishbone
> served in a small plastic cup. However my pork chops were two half
> inch thick slices of boneless pork loin that I buy often at well under
> $2/lb. I didn't order any appetizer or dessert. The pork arrived
> with some sort of rice molded like from a muffin tin. My meal cost
> the least, $23! Robbery! I could have prepared better at home for
> like six bucks. I did order a Boodles dry mar2ni, was good but not
> worth the $13. I kept the cost of my meal low even though it was paid
> for from the golf club fund. I'll never eat at that rip off
> restaurant again, the cook sucks. the decor sucks, the seatng is
> extremely uncomfortable, and there is NO mountainview, all one can see
> from the windows is their parking lot and accross the road a
> dilapidated stockade fence for one of the last remaining drive-in
> movies. The mountains can only be seen from the kitchen window in the
> rear of the building. That building used to be an old butcher shop,
> still smells of butcher shop.
> https://www.mountainviewbrasserie.com/
> https://www.mountainviewbrasserie.com/menu/dinner/
>
>

Popeye, it sounds like yoose got slapped by the waitress when yoose
tried to get breastmilk. Yoose should just stick to yoose booze.

Sheldon wrote:
> On Tue, 22 Jan 2019 12:04:35 +0000, ChattyCathy
> > wrote:
>
>> On Tue, 22 Jan 2019 03:17:22 -0800, Cindy Hamilton wrote:
>>
>>> On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
>>>> I have to agree. I would not expect it to be horrible, but.....$75???
>>>> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
>>>> for a slice but they said this thing feeds 3-5, so were looking at
>>>> splitting one for something in the range of $20 a pop. Not in my
>>>> world.
>>>
>>> Restaurant pricing is not driven by the cost of the raw materials.
>>>
>>
>> I'll admit location, location, location affects pricing significantly
>> too, but even if I was as rich as Croesus I wouldn't pay that - even if I
>> thought I might like it. And... if somebody else is paying (who can
>> easily afford it) when we go to a 'fancy' restaurant I try and order the
>> most reasonably priced things I can eat from the menu. Furthermore, a lot
>> (not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
>> but the portions are so small you are still hungry when you get home.
>
> Totally agree and they are getting greedier by the minute. The
> biggest resto rip off is booze, cocktails are so watered down with ice
> you may as well ask for plain water.
>
You told me that YOU were a watermelon when
you tried to convince me to swallow your seed.

Jill

In article >, says...
>
> Sheldon wrote:
> > On Tue, 22 Jan 2019 12:04:35 +0000, ChattyCathy
> > > wrote:
> >
> >> On Tue, 22 Jan 2019 03:17:22 -0800, Cindy Hamilton wrote:
> >>
> >>> On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
> >>>> I have to agree. I would not expect it to be horrible, but.....$75???
> >>>> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
> >>>> for a slice but they said this thing feeds 3-5, so were looking at
> >>>> splitting one for something in the range of $20 a pop. Not in my
> >>>> world.
> >>>
> >>> Restaurant pricing is not driven by the cost of the raw materials.
> >>>
> >>
> >> I'll admit location, location, location affects pricing significantly
> >> too, but even if I was as rich as Croesus I wouldn't pay that - even if I
> >> thought I might like it. And... if somebody else is paying (who can
> >> easily afford it) when we go to a 'fancy' restaurant I try and order the
> >> most reasonably priced things I can eat from the menu. Furthermore, a lot
> >> (not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
> >> but the portions are so small you are still hungry when you get home.
> >
> > Totally agree and they are getting greedier by the minute. The
> > biggest resto rip off is booze, cocktails are so watered down with ice
> > you may as well ask for plain water.
> >
> You told me that YOU were a watermelon when
> you tried to convince me to swallow your seed.
>
> Jill
>
>
https://imgur.com/a/1JfQQ05

On 1/23/2019 10:58 AM, cshenk wrote:
> In article >, says...
>>
>> Sheldon wrote:
>>> On Tue, 22 Jan 2019 12:04:35 +0000, ChattyCathy
>>> > wrote:
>>>
>>>> On Tue, 22 Jan 2019 03:17:22 -0800, Cindy Hamilton wrote:
>>>>
>>>>> On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
>>>>>> I have to agree. I would not expect it to be horrible, but.....$75???
>>>>>> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
>>>>>> for a slice but they said this thing feeds 3-5, so were looking at
>>>>>> splitting one for something in the range of $20 a pop. Not in my
>>>>>> world.
>>>>>
>>>>> Restaurant pricing is not driven by the cost of the raw materials.
>>>>>
>>>>
>>>> I'll admit location, location, location affects pricing significantly
>>>> too, but even if I was as rich as Croesus I wouldn't pay that - even if I
>>>> thought I might like it. And... if somebody else is paying (who can
>>>> easily afford it) when we go to a 'fancy' restaurant I try and order the
>>>> most reasonably priced things I can eat from the menu. Furthermore, a lot
>>>> (not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
>>>> but the portions are so small you are still hungry when you get home.
>>>
>>> Totally agree and they are getting greedier by the minute. The
>>> biggest resto rip off is booze, cocktails are so watered down with ice
>>> you may as well ask for plain water.
>>>
>> You told me that YOU were a watermelon when
>> you tried to convince me to swallow your seed.
>>
>> Jill

Oh dear god. Stop with the stupid forging of posts. No one believes I
would write that. How about you get a life?!

Jill

On 2019-01-23 12:05 p.m., jmcquown wrote:

>
> Oh dear god.Â* Stop with the stupid forging of posts.Â* No one believes I
> would write that.Â* How about you get a life?!


The poor fool has deluded himself into thinking that it is acceptable to
be an anonymous asshole.

jmcquown explained :
> On 1/23/2019 10:58 AM, cshenk wrote:
>> In article >, says...
>>>
>>> Sheldon wrote:
>>>> On Tue, 22 Jan 2019 12:04:35 +0000, ChattyCathy
>>>> > wrote:
>>>>
>>>>> On Tue, 22 Jan 2019 03:17:22 -0800, Cindy Hamilton wrote:
>>>>>
>>>>>> On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
>>>>>>> I have to agree. I would not expect it to be horrible, but.....$75???
>>>>>>> WTF. The melon would be maybe $5, some salt and sugar. I might pay
>>>>>>> $2-3
>>>>>>> for a slice but they said this thing feeds 3-5, so were looking at
>>>>>>> splitting one for something in the range of $20 a pop. Not in my
>>>>>>> world.
>>>>>>
>>>>>> Restaurant pricing is not driven by the cost of the raw materials.
>>>>>>
>>>>>
>>>>> I'll admit location, location, location affects pricing significantly
>>>>> too, but even if I was as rich as Croesus I wouldn't pay that - even if
>>>>> I
>>>>> thought I might like it. And... if somebody else is paying (who can
>>>>> easily afford it) when we go to a 'fancy' restaurant I try and order the
>>>>> most reasonably priced things I can eat from the menu. Furthermore, a
>>>>> lot
>>>>> (not all) of these 'fancy' or 'speciality' restaurants charge a fortune,
>>>>> but the portions are so small you are still hungry when you get home.
>>>>
>>>> Totally agree and they are getting greedier by the minute. The
>>>> biggest resto rip off is booze, cocktails are so watered down with ice
>>>> you may as well ask for plain water.
>>>>
>>> You told me that YOU were a watermelon when
>>> you tried to convince me to swallow your seed.
>>>
>>> Jill
>
> Oh dear god. Stop with the stupid forging of posts. No one believes I would
> write that. How about you get a life?!
>
> Jill
>
>
____ ____
_,',--.`-. _,',--.`-.
<_ ( () ) > ( <_ ( () ) > ATTENTION EVERYONE
`-:__;,-' \ `A:__:,-'
\ / \ SORRY IF I'M A LITTLE TEARY RIGHT NOW
(( )
\-' BUT I JUST HAD THE FIRST
\ HONEST SHIT I'VE HAD IN DECADES
\
( )
`-'"`-----'

Jill

On 2019-01-22 6:17 a.m., Cindy Hamilton wrote:
> On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
>> On 2019-01-21 11:10 a.m., l not -l wrote:
>>> On 21-Jan-2019, ChattyCathy > wrote:
>>>
>>>> https://www.youtube.com/watch?v=n2yJQeVYv24
>>>>
>>>> I love fresh watermelon - but I'll pass on this. Even if I owned a smoker.
>>> I was thinking "how bad could it be, I'd try it", right up to the point of
>>> seeing a price of $75. That's way too much for something that I could hate
>>> after one bite. I'd try it for $5 - call me cheap, my ex did. 8-)
>>>
>>
>>
>> I have to agree. I would not expect it to be horrible, but.....$75???
>> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
>> for a slice but they said this thing feeds 3-5, so were looking at
>> splitting one for something in the range of $20 a pop. Not in my world.
>
> Restaurant pricing is not driven by the cost of the raw materials.


That would explain why a steak is the same price as a hamburger?

On Tuesday, January 22, 2019 at 11:41:21 AM UTC-5, Dave Smith wrote:
> On 2019-01-22 6:17 a.m., Cindy Hamilton wrote:
> > On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
> >> On 2019-01-21 11:10 a.m., l not -l wrote:
> >>> On 21-Jan-2019, ChattyCathy > wrote:
> >>>
> >>>> https://www.youtube.com/watch?v=n2yJQeVYv24
> >>>>
> >>>> I love fresh watermelon - but I'll pass on this. Even if I owned a smoker.
> >>> I was thinking "how bad could it be, I'd try it", right up to the point of
> >>> seeing a price of $75. That's way too much for something that I could hate
> >>> after one bite. I'd try it for $5 - call me cheap, my ex did. 8-)
> >>>
> >>
> >>
> >> I have to agree. I would not expect it to be horrible, but.....$75???
> >> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
> >> for a slice but they said this thing feeds 3-5, so were looking at
> >> splitting one for something in the range of $20 a pop. Not in my world.
> >
> > Restaurant pricing is not driven by the cost of the raw materials.
>
>
> That would explain why a steak is the same price as a hamburger?

Nope. The raw materials are slightly higher for a steak, but they
might lose a little (or break even) on a hamburger knowing they'll
make it up on the steak eaters, or the hamburger eater's beverage.

It's all about the averages. Suppose they need to extract at least
$15 per diner. That $10 hamburger is subsidized by the $20 steak.

Cindy Hamilton

On Tue, 22 Jan 2019 03:17:22 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
>> On 2019-01-21 11:10 a.m., l not -l wrote:
>> > On 21-Jan-2019, ChattyCathy > wrote:
>> >
>> >> https://www.youtube.com/watch?v=n2yJQeVYv24
>> >>
>> >> I love fresh watermelon - but I'll pass on this. Even if I owned a smoker.
>> > I was thinking "how bad could it be, I'd try it", right up to the point of
>> > seeing a price of $75. That's way too much for something that I could hate
>> > after one bite. I'd try it for $5 - call me cheap, my ex did. 8-)
>> >
>>
>>
>> I have to agree. I would not expect it to be horrible, but.....$75???
>> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
>> for a slice but they said this thing feeds 3-5, so were looking at
>> splitting one for something in the range of $20 a pop. Not in my world.
>
>Restaurant pricing is not driven by the cost of the raw materials.

It's part of the equation.

On Tuesday, January 22, 2019 at 3:56:12 PM UTC-5, Bruce wrote:
> On Tue, 22 Jan 2019 03:17:22 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
> >> On 2019-01-21 11:10 a.m., l not -l wrote:
> >> > On 21-Jan-2019, ChattyCathy > wrote:
> >> >
> >> >> https://www.youtube.com/watch?v=n2yJQeVYv24
> >> >>
> >> >> I love fresh watermelon - but I'll pass on this. Even if I owned a smoker.
> >> > I was thinking "how bad could it be, I'd try it", right up to the point of
> >> > seeing a price of $75. That's way too much for something that I could hate
> >> > after one bite. I'd try it for $5 - call me cheap, my ex did. 8-)
> >> >
> >>
> >>
> >> I have to agree. I would not expect it to be horrible, but.....$75???
> >> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
> >> for a slice but they said this thing feeds 3-5, so were looking at
> >> splitting one for something in the range of $20 a pop. Not in my world.
> >
> >Restaurant pricing is not driven by the cost of the raw materials.
>
> It's part of the equation.

Not solely by the cost of the materials. Labor is huge, especially
in high-end restaurants. Rent (wasn't the subject restaurant in
Manhattan?) is also a biggie.

Cindy Hamilton

On Tue, 22 Jan 2019 13:21:04 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, January 22, 2019 at 3:56:12 PM UTC-5, Bruce wrote:
>> On Tue, 22 Jan 2019 03:17:22 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Monday, January 21, 2019 at 5:31:11 PM UTC-5, Dave Smith wrote:
>> >> On 2019-01-21 11:10 a.m., l not -l wrote:
>> >> > On 21-Jan-2019, ChattyCathy > wrote:
>> >> >
>> >> >> https://www.youtube.com/watch?v=n2yJQeVYv24
>> >> >>
>> >> >> I love fresh watermelon - but I'll pass on this. Even if I owned a smoker.
>> >> > I was thinking "how bad could it be, I'd try it", right up to the point of
>> >> > seeing a price of $75. That's way too much for something that I could hate
>> >> > after one bite. I'd try it for $5 - call me cheap, my ex did. 8-)
>> >> >
>> >>
>> >>
>> >> I have to agree. I would not expect it to be horrible, but.....$75???
>> >> WTF. The melon would be maybe $5, some salt and sugar. I might pay $2-3
>> >> for a slice but they said this thing feeds 3-5, so were looking at
>> >> splitting one for something in the range of $20 a pop. Not in my world.
>> >
>> >Restaurant pricing is not driven by the cost of the raw materials.
>>
>> It's part of the equation.
>
>Not solely by the cost of the materials. Labor is huge, especially
>in high-end restaurants. Rent (wasn't the subject restaurant in
>Manhattan?) is also a biggie.

Of course.

On 2019-01-22 4:21 p.m., Cindy Hamilton wrote:
> On Tuesday, January 22, 2019 at 3:56:12 PM UTC-5, Bruce wrote:
>> On Tue, 22 Jan 2019 03:17:22 -0800 (PST), Cindy Hamilton

>>> Restaurant pricing is not driven by the cost of the raw materials.
>>
>> It's part of the equation.
>
> Not solely by the cost of the materials. Labor is huge, especially
> in high-end restaurants. Rent (wasn't the subject restaurant in
> Manhattan?) is also a biggie.

Yes, of course labour is a big factor, but cost of ingredients ranks up
there. When you get the dinners with the more expensive ingredients the
relative cost of those ingredients is reflected in the price. There is
no more work to cooking a basic steak dinner than there is to cooking a
burger, but the difference in price is a lot more than just the
difference in cost of ingredients.

There is a local restaurant I will not return to. The last time I went
there was about 15 years ago and at that time they were charging $14.95
for vegetable soup. It was not sitting on prime downtown real estate.
It was a winery restaurant in the middle of a vineyard. What the hell
could they have been putting into that soup that it would cost that
much? Their wines were all over prices too. They did not have a vast
cellar of imported and cellared wines. They sold only their own wines.

On Tuesday, January 22, 2019 at 7:08:04 PM UTC-5, Dave Smith wrote:
> On 2019-01-22 4:21 p.m., Cindy Hamilton wrote:
> > On Tuesday, January 22, 2019 at 3:56:12 PM UTC-5, Bruce wrote:
> >> On Tue, 22 Jan 2019 03:17:22 -0800 (PST), Cindy Hamilton
>
> >>> Restaurant pricing is not driven by the cost of the raw materials.
> >>
> >> It's part of the equation.
> >
> > Not solely by the cost of the materials. Labor is huge, especially
> > in high-end restaurants. Rent (wasn't the subject restaurant in
> > Manhattan?) is also a biggie.
>
> Yes, of course labour is a big factor, but cost of ingredients ranks up
> there. When you get the dinners with the more expensive ingredients the
> relative cost of those ingredients is reflected in the price. There is
> no more work to cooking a basic steak dinner than there is to cooking a
> burger, but the difference in price is a lot more than just the
> difference in cost of ingredients.
>
> There is a local restaurant I will not return to. The last time I went
> there was about 15 years ago and at that time they were charging $14.95
> for vegetable soup. It was not sitting on prime downtown real estate.
> It was a winery restaurant in the middle of a vineyard. What the hell
> could they have been putting into that soup that it would cost that
> much? Their wines were all over prices too. They did not have a vast
> cellar of imported and cellared wines. They sold only their own wines.

"If I'm paying a lot for it, it must be really good." A lot of people
think that way. The "posh" factor. Is a Rolex really better than a
Timex? Is it 1000 times better?

Cindy Hamilton