St. Maarten Private Eye

You may criticize the economic skills of the French side restaurateurs, but you ain't much of a Greenspan either. Euro one to one on the dollar you said? Daphne, Daphne! As if the cost of food is the only factor that determines the price of a dish. How about rent, wages, bank-loans, electricity bills, gas bills, taxes and social securete to name a few. Guess in what currency they need to be paid in Grand Case? Right. In Euros. So a 20 euro pasta is indeed not too attractive but to sell it at 14 euro to match the dollar (rate 1.42) is kind of suicidal. It's a 30% loss of revenue against a marginal drop in expenses. A price reduction of 30% is only feasible if the overall expense to put that pasta on the table dropped 30% as well. We all know that didn't happen and it won't ever. Alfredo or Bolognese?