Quote:
Originally Posted by niky
... The problem is... the cost-equation of the niche. If that niche is the $50 steak that people order only once a week that you make a bigger profit on than your regular steaks, it's worth it. If you have to carry cut-priced pasta that maybe one diner in fifty will eat and which makes you little profit but takes precious time for the cook to prepare when he should be cooking steaks for the other customers... your call.
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I agree. I've been bemoaning the fact that most cars sold are loaded with expensive options, and in many cases that's also true for lower priced cars. I say it's because they are sold to buyers of NEW cars, and buyers of new cars want as many spiffy amenities as they possibly can get. So those doodads get loaded into the cars.
And, just to attempt to make this post relevant to the thread, along with the spiffy amenities those new car buyers expect quick acceleration, large interior capacity to cover multiple anticipated future needs, etc. etc. etc., and the vehicle grows ever larger, heavier, and more fuel thirsty.