Comments by "Oblithian" (@Oblithian) on "The Plain Bagel" channel.

  1. Thank you, This is the first video I have seen actually comprehensively addressing the dairy topic. The only thing I not covered as much is just what difference we are talking about with quality and quantity and the negative effect that would have long term.
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  2. Me 20 years ago, "We should reduce admininstrative overhead by eliminating redundancies between provinces" The public, "Ewww, other provinces"
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  3. Even when I was young I heard a lot of nonsense from the 'advisor' at our local RBC. Branch. Then when I went to open a TFSA as soon as it came to be, a different guy tried to push me into something else. I was well educated on the options at the time and I had to argue just to get him to do what I set up the meeting for.
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  4. Here is the problem with looking at it at a corporation wide level. One, you aren't seeing per item. Two, you aren't seeing the decrease in purchasing due to price-demand elasticity. Three, the problems are stacking and typically not one specific company. Lastly, there are accounting shenanigans that occur both legal and illegal.
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  5. Easiest way to check. If a component is cited as the rationale for a price increase. If the ingredient has a 5% increase, then the product should only increase by their additional cost at minimum as a dollar amount to preserve their absolute gross profit, and at most as a percentage to preserve their margin as a percentage. (So the total increase to price should be less than <5%) (That is, if they don't choose to take some profit per unit loss, as a business decision to maximize their net profit) But if a meal price doubles, you know that is excessive because, you know that all inputs have not doubled even if one has. Unless you have a chat with employees and hear their salary has doubled since 2019. ...Has anyone's?
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  6. Easiest way to check. If an ingredient is cited as the rationale for a price increase. If the ingredient has a 5% increase, then the product should only increase by their additional cost at minimum as a dollar amount to preserve their absolute gross profit, and at most as a percentage to preserve their margin as a percentage. (That is, if they don't choose to take some profit per unit loss, as a business decision to maximize their net profit) But if a meal price doubles, you know that is excessive because, you know that all inputs have not doubled even if one has. Unless you have a chat with employees and hear their salary has doubled since 2019. ...Has anyone's?
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