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