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.
Published at
2024-10-03 20:56:00Event JSON
{
"id": "7b433d2be0af777a670bf52174e958f2b71da9ef73c5ab6b9416c3d84f037c2f",
"pubkey": "cc9976d96708729c89027c1137340399ff511f7c741563b44a5b1fda7bb8508b",
"created_at": 1727988960,
"kind": 1,
"tags": [],
"content": "As a chef I am constantly scanning menus for value. Noting prices on items that are deals and others that have a higher margin. \n\nAn example is a mixed fish dish at a Mexican restaurant near me. A pretty good deal year ago when it was 35 dollars. \n\nSix months later it was 45. last week it was 50. \n\nMy chef mind sees a declining value. \n\nWhat I had missed was the fact that my menu scanning was increasingly shifting to watching changing prices at restaurants I frequent. \n\nTo the point that i know look at the prices first.\nIt’s a slippery slope.",
"sig": "b585470bb3b9623344f3a804e4c8eb434c372fad07c1e86431801d9f12186fdd80f4811452df1dbbde922d3c431da808cca5b99efb0b32fdb864361eac641af9"
}
