Oh, no doubt. It's a difficult place to be, with no real margin for serious actual testing of what the price should be. It's too risky. But I do think that the

Oh, no doubt. It's a difficult place to be, with no real margin for serious actual testing of what the price should be. It's too risky. But I do think that they're subject to the pressure to under-price what they produce because to them it's easier. It's easy to discount your own labor when you think the job is easy. Usually that perception of whether the job is easy is wrong. In any case, I can't imagine a small restaurant having any way to seriously or accurately measure what their prices should be better than maybe a dollar. There's just not enough business to tell, and if you hit a bad region the place shuts down. You can try setting it based off nearby businesses, but even then it's probably not better than a dollar of correct.