rich1.0awayslice (npub1ej…56q8x)https://yabu.me/npub1ejvhdkt8ppefezgz0sgnwdqrn8l4z8muws2k8dz2tv0a57ac2z9st56q8xnjumphttps://yabu.meAs 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.