Quote:
Originally Posted by smokinupthelake
Ingredients
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
serves 6-8 so just about there 24 oz divided by 7 = 3.5 oz lobster
Read more at: http://www.foodnetwork.com/recipes/i...ml?oc=linkback |
OK...I'll bite on that one.
Let's look at the math:
The dock price of lobster is about $3.50/pound and lets consider the yield to be about 25% (conservative). We will estimate that there is about $4.00 of lobster in the dish with wholesale markup.
The pasta is about $1.00/lb so the contribution is .14
The milk is about $1.50/qt so the contribution is .21
The cheese is approximately $4.00 (16 oz) so the contribution is .57
Let's say everything else is another .50 (reasonable). Then the total cost of ingredients is $5.42.
Since Canoe prices this dish at $22, the direct margin is 75%
At a 66% direct margin, there is room for about 50% more lobster or a price of about $16 for the dish.
Clearly, Canoe has the right to price their food any way they like. No one is forcing me to eat there...I just think that their pricing is not reflective of the current market conditions. Just my opinion
Jetskier
