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