I think that we as Americans have really come to expect inexpensive food. We spend a very small amount of our disposable income on food, and restaurateurs have to cope with that. They have to figure out how to offer food to us at a price we will pay, while buying the best ingredients that they can. And often, as in any other business, it’s buy low and sell high.
You confronted a lot of chefs about this, and a lot of them gave you the same answer.
[They said] “I guess that should come off the chalkboard.”
There were plenty of people who were honestly surprised to find something was still on the chalkboard or still on their menu many months after they’d purchased that product, and many others that were just caught red-handed.