In article >,
Rick > wrote:
>> >According to today's news broadcasts, both on ABC and CNN, one of the
>> >New York City restaurants is serving an omelet, that costs $1,000.-.
>> >
>> >Supposedly, it is made with a whole lobster and six ounces of caviar.
>
>According to CNN, the same restaurant is offering a cheapo version for
>only $100; no one has bought either omelet--we NYers are too smart for
>that shit.

Let's see:

4 eggs: $2.00
1 Maine lobster: $15.00 (cheaper if you live in Maine)
6 oz Caviar: $360.00 (assuming the finest Beluga Sturgeon caviar)

That's $377.

The preparation expense for the omelet involves breaking eggs,
steaming the lobster and extracting the meat, and making the omelet.
Let's be generous and say it consumes $23 worth of time for a chef
in a fine establishment, bringing the baseline cost to $400.

So, $400 (tops) for time and materials, and that's for the BEST
ingredients. Charging $1000 for this is a ridiculous profit margin.

Now, if you substitute "Lumpfish Caviar" for the real thing, the
cost of materials is about $20. The prep time would be maybe $5
since we're now in a family-priced restaurant. So charging $100 for the
cheapo version is STILL ridiculous.

I'm not even a NYer and even I'm too smart for that shit.

-A