Quote:
Originally Posted by Chris
You do realise that an individual, reasonably large langoustine only works out at something like £1-2 at a wholesale trader’s fish market? You are literally talking about 20 or 40 pence difference in price per individual. If that price is passed all the way along to the restaurant menu it will make precisely smeg-all difference to someone who fancies ordering langoustine for their dinner.
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If it makes no difference to the diners, why aren't fishermen charging that higher price now? Capitalism is about charging the price that maximises profit, not just looking at your costs and adding a margin. If fishermen can't charge 20% more now, what makes you expect them to be able to charge more in the future and make the same sales?