re: #230 jorline

I don’t know about this one restaurant, Cato, but you don’t know the whole story behind restaurant food cost. Most who serve lobster have to charge those prices after the packer, shipper and distributor get their cut. […]

The packer, shipper and distributor in this case is a guy who walks down to the dock, buys the lobster at three bucks a pound, puts it in a wheelbarrow (thirty paces, you don’t even need ice) and sells it for whatever to the “Fisherman’s Friend” (hahfreakinhah!) restaurant which then boils it and sells a two-pounder for forty bucks with half-gone cabbage salad.

If I were to try to compete, the New Jersey Sopranos offshoot that has the concession for that part of Maine would first kill my dog and then kneecap me. As a warning.

Don’t tell me about the “free market”. Springes to catch woodcocks.