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.