re: #621 Obdicut

There are loss-leaders to encourage people to come in; profit centers where companies make their serious money; and volume sales - where a penny here and penny there add up to big profits.

If the price of beef increases (and that’s happened in the past), you might get changes in price - or that quarter pounder (before cooking) starts looking a little smaller since the cooking process drives off more fat and water that was added along the way to the pre-cooking weight. Or the lettuce and tomato portion is reduced slightly. Lots of places to cut the cost to the seller. A few little cuts here and there, and you’ve got the same price.