awayslice on Nostr: As a chef I am constantly scanning menus for value. Noting prices on items that are ...
As a chef I am constantly scanning menus for value. Noting prices on items that are deals and others that have a higher margin.
An example is a mixed fish dish at a Mexican restaurant near me. A pretty good deal year ago when it was 35 dollars.
Six months later it was 45. last week it was 50.
My chef mind sees a declining value.
What I had missed was the fact that my menu scanning was increasingly shifting to watching changing prices at restaurants I frequent.
To the point that i know look at the prices first.
It’s a slippery slope.
An example is a mixed fish dish at a Mexican restaurant near me. A pretty good deal year ago when it was 35 dollars.
Six months later it was 45. last week it was 50.
My chef mind sees a declining value.
What I had missed was the fact that my menu scanning was increasingly shifting to watching changing prices at restaurants I frequent.
To the point that i know look at the prices first.
It’s a slippery slope.