That's a fair point, and I'm a bit ignorant there. My exposure is mostly mid- to fine-dining, mostly family friends who were owners. Food costs tended to be higher for them, as did labor - they weren't the kinds of places that people would work at just to stamp their resume, but needed good FOH and BOH talent. It seemed to me they wanted no part of bargain shoppers - they understood their fully burdened costs and priced accordingly. Some items had thinner margins than others, but they didn't put loss leaders out there.