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I don't understand

why bagel with butter is $1.25 and crepe with sugar is $8.

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    1. After making crepes for the first time last week, I don't know either.

      1. I don't get what you're asking? Did you experience this somewhere? Was it a single housemade bagel compared to a single housemade crepe? I don't get it. You're asking why there are different prices for different items? Maybe there's a good reason, maybe a bad reason, but it's a random question without a little more detail.

        1. It's the butter, lots and lots of butter!

          1. At my diners, a bagel is thawed in the microwave and served with a pat or two of margarine.

            A crepe is usually from a restaurant and made to order. For about half what it costs you. Add the Grand Marnier, fruit, ice cream, etc. and we are now in the $12 range. For dessert.

            2 Replies
            1. re: INDIANRIVERFL

              why do you go to diners like that? seriously...

              1. re: Monica

                Central Florida. I never order the bagels for that reason. It is all about biscuits and gravy. With snotty eggs on top.

                Liver and Onions on the menu and the special Thursday night. And they make their pastry in house.

            2. Those aren't universal prices. I just checked a local crepe shop. Sugar crepe is $3.95. I don't know what a bagel there is, but I'd guess $2 or so. Doesn't seem like an unreasonable difference.


              1 Reply
              1. re: LeoLioness

                $3.95 for simple crepe is more reasonable although I still don't get why thin simple sheet of pancake with sugar should cost $4 even. Would you pay $4 for a single pancake?
                I have never seen $4 sugar crepe in NYC where I am ...it's always around $5-$7 at least.

              2. I was just looking at the menu at a local deli. It says, bagel with butter, $1.25 and they also have crepe on the menu...crepe with brown sugar for $7.95. I have seen them selling some funky imported water for like $4.

                It doesn't really bother me or anything but something I noticed and find quite amusing. I guess it must be the French word.

                7 Replies
                1. re: Monica

                  I would imagine it's because the bagel is prepackaged/frozen and is sourced from an outside supplier whereas a crepe requires actual cooking on the spot, and thus demand on the chef's time.

                  Does it really explain the huge difference in price? Probably not.

                  1. re: Roland Parker

                    I was thinking about that too but they have challah french toast dipped in creme anglaise with maple syrup for $4.25 on the menu, also have egg sandwiches for less t han $3. they all require cooking on the spot...funny economy.

                    1. re: Monica

                      It's partly a function of the effort that goes into it and partly a function of what they can get away with charging, but a buttered bagel for $1.25 is likely going to be a frozen one.

                      1. re: ferret

                        Nope, it's not frozen...I don't think any deli in NYC sells frozen bagels in the morning. Most of the deli sells pretty good quality fresh bagels.

                        1. re: Monica

                          Then they're pricing it too low.

                    2. re: Roland Parker

                      Even if the bagel is house-made from a nearby bakery (or onsite if the restaurant sells a sufficient number of bagels), the bagel probably is cheaper to make than the crepe, even if the ingredient costs are identical. The crepe must be made-to-order, whereas the bagels are baked in batches and can be held all day. So, there are economies of scale and efficiencies in making the bagels that don't apply to the to-order crepe.

                      And, beyond that, it's probably a question of what the market will bear. Crepes may seem more "exotic" than bagels so diners may be willing to pay more for the former.

                  2. first, getting a real bagel is nothing but impossible these days. A roll with a hole in it does not a bagel make.
                    flour is a wonderful money making tool. bakers make good money, pound for pound, on the stuff.
                    a buttered bagel from a bagel shop around these parts(there are bagel shops on every corner) is $2.25.
                    crepes don't exist here. but a drive to where they do exist means paying the person willing to bother making that thin little thing a small fortune for what you get. supply and demand. a crepe ain't gonna fill someone up as much as a roll with a hole in it. so if you want fancy, you gotta pay for it. I guess.

                    17 Replies
                    1. re: Gastronomos

                      Hand rolled water bagel with butter $1.85.

                      1. re: Gastronomos

                        I used to know a very successful business lawyer who once said to me, if you want to open a busines with smallest risks, open a bakery. He has never seen any bakery going out of business. It just tells how much profit one can make from flour.

                        I am glad I work in NYC where you can always get good bagels with butter for under $2.

                        1. re: Monica

                          Unfortunately in the suburbs too many neighborhood bakeries have gone belly up. It's hard to compete with the mega-supermarket one stop shopping convenience even though the quality is lacking.

                          1. re: Motosport

                            Although to be fair, some of the supermarkets have really upped their game in which case you're competing both on price and quality. We have a local chain that's been doing gangbusters in our area because they're really focusing on putting out a good product at a price that is nearly unbeatable.

                          2. re: Monica

                            Plenty of bakeries go out of business. Even really good ones.

                            1. re: Monica

                              Well he might have been a successful lawyer but he's probably not so great as a businessman. There are many many bakeries that have closed around in my NY neighborhood over the past several years. Even Cammareri Bakery from Moonstruck, with all the tourist traffic, has bitten the dust. Most people don't feel the need to get fresh baked bread every day.

                              1. re: Bkeats

                                I suppose the only ones that make the money are the old town bakeries in suburbs who make passable baked goods..

                                Maybe the lawyer was trying to say how much profit is in making baked goods. He was a better as a businessman than as a lawyer because eventually he was too busy to be a lawyer.

                              2. re: Monica

                                "...in NYC where you can always get good bagels..."


                                1. re: Gastronomos

                                  Any deli in manhattan sell decent to good bagels...all fresh.

                                  1. re: Monica

                                    That is a bit generous. There are plenty of delis, if not a majority, that trade in unexceptional bagels that are often stored pre-schmeared and unrefrigerated on the sales counter wrapped in plastic wrap. In my part of the Upper East Side, the closest decent bagel is 10 blocks away. The deli by my office where I get bagels only gets my business because it is across the street. If I cared more about quality at 8am, I'd leave home 10 minutes earlier so I could stop by Ess-a-bagel on my way in.

                                      1. re: Motosport

                                        well, you should try the bagels in my town in NJ...100 times better than Ess A bagel..seriously!! especially on the weekends, they are hot to touch...crunchy on top with lots of small crunchy air bubbles, extra chewy and doughy(in a nice way of course) inside...so good just like that. Ess A bagel is a piece of sh*t compare to those bagels.

                                        1. re: Monica

                                          SACRILEGE!!! Them's fightin' woids!!

                                2. re: Monica

                                  I don't think so. There was an established, well-loved bakery in my home town many years ago. Eventually it was passed on to new owners. The quality of the products went down and the business failed. People still remember how the new owner ruined the town's bakery, years later. A successful bakery requires much more skill than that required to add up the cost of the ingredients.

                                  1. re: GH1618

                                    it seems like most of the established ones get pretty good business because people are used to going there. I do agree that the new ones, often higher quality and higher prices, are having harder time surviving the market.
                                    Most people, especially in suburbs don't seem to care about the quality of their bread.
                                    Same with the pizza...they just order from their local pizzaria..don't seem to care about the quality so much.
                                    I think this is something very unique to suburbs in US..most people are comfortable with what they already know and have.

                                    1. re: Monica

                                      It's much harder to succeed when you open a new business as opposed to buying a turn key operation. Number one is the existing client base. Common knowledge of the location (Bakery on 1st Av and E 23 St) is stuck in peoples mind.
                                      Most people selling a business like a bakery will have to hold a note (loan) and have an invested interest in the new owners success. They will help out and offer advice as needed.
                                      We've been there and done that three times and have succeeded with the businesses while similar "start up" endeavors have failed.

                              3. If this is at the local bodega/deli on the corner then i would speculate the crepe is so much more because they actually don't want you to order them.
                                They're kind of a pain to make compared to the 300 other egg sandwiches they are making for other customers anyways, and odds are they would really rather make you that egg sandwich or the bagel-little specialty cooking knowledge or pans actually needed and the customer is in and out in a few minutes.

                                7 Replies
                                1. re: Ttrockwood

                                  This place actually has the crepe pans that you'd see in France.

                                  1. re: Monica

                                    But crepes still require more effort than simply throwing a bagel into a toaster. They need to be babysat, essentially.

                                    1. re: LeoLioness

                                      like i said, they also have challah french toast dipped in creme anglaise with maple syrup for $4.25 on the menu...sounds like more work to me.
                                      I think frying eggs or scrambled eggs require just as much work as making a crepe.
                                      I think it's the reputation of crepe...darn french...my favorite chinese restaurant sells scallion pancakes for like $1.50.

                                      1. re: LeoLioness

                                        I don't think crepes take that much work. Street side creperies all over Paris are cranking them out all day long. May not be great, but they're pretty simple to make.

                                        1. re: Bkeats

                                          and yes, crepe is very easy to make...i make them at home on a non stick pan..it takes 2 min and comes out perfect.

                                          1. re: Monica

                                            You may make crepes at home but I suspect there are more diners who make French toast or egg sandwiches at home than crepes. Most diners are probably willing to pay more for something they don't make at home.

                                    2. re: Ttrockwood

                                      I remember a friend complaining that a place popular with chowhounds for sweet baked goods such as butter tarts was overpriced.
                                      Then she went to pastry school and learned how to price her items. Now she is the one telling the school bake sale moms they are underpricing her donated butter tarts.
                                      Most businesses that produce multiple items (ie not just bagels) have some profit items. Like crepes.