On 2016-12-02 6:46 AM, Cindy Hamilton wrote:
> On Thursday, December 1, 2016 at 4:59:26 PM UTC-5, Dave Smith wrote:
>
>> This place not only thinks they can get away with it, but it appears
>> that they really are getting away with it. Looking back, that dinner was
>> probably 10 years ago and the place is still going and still fairly
>> busy. Personally, I thought it was an outrageous price to charge for
>> something with cheap ingredients and very little labour. Greek
>> restaurants were selling the same things with six times the number of
>> squid and for half the price. Panko didn't make it that much better and
>> panko, while more expensive than regular breadcrumbs or a flour and
>> cornmeal mixture, it still doesn't warrant 12 times the price.
>
> Restaurant pricing is only loosely associated with the cost of the
> ingredients. The overhead of the Greek restaurants is undoubtedly
> much lower.
>
> <http://www.seriouseats.com/2016/03/menu-pricing-vegan-vegetarian-meat.html>
>


I thought I was comparing apples to apples with the squid dish. One
plate of calamari with a half dozen squid breaded and deep fried for
$6-7 vs. a single squid breaded in panko for $13.95. That is twice the
price for about 1/6 th the serving. They were trying to be chi chi with
the panko, and their special dipping sauce came out of a jar. There
would likely be a little more labour involved because they had to
reconstruct the slice up squid. I can see that taking a few seconds to
arrange them into roughly the same order in which they had been sliced
off, but there was only the one creature to reassemble. I imagine it
would have taken a lot more time had there been more than one squid.
IMO, a single squid is not enough for a dish, especially when they
charge double the going price for an appetizer.