{"type":"rich","version":"1.0","title":"awayslice wrote","author_name":"awayslice (npub1ej…56q8x)","author_url":"https://yabu.me/npub1ejvhdkt8ppefezgz0sgnwdqrn8l4z8muws2k8dz2tv0a57ac2z9st56q8x","provider_name":"njump","provider_url":"https://yabu.me","html":"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."}