And I imagine two huge components of the pricing floor for restaurants are property cost/rent and labour. Potatoes are dirt cheap and oil can be reused a few ti

And I imagine two huge components of the pricing floor for restaurants are property cost/rent and labour. Potatoes are dirt cheap and oil can be reused a few times, yet to buy basic fries near me at a non-franchised fast food place would be $5+. Doesn't feel like much of a race to the bottom.