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.