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Originally Posted by GioforPM
There’s a definite gouge going on though “excluding labor costs” does a bit of work here.
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In the restaurant business - the other 70% (or more) has to cover all the other costs... so if your food cost aren't under 30% (around 20% is better)... you won't make it, so less gouging there.
With the Oilers (and Flames)... you must remember that the players get their cut (50% of hockey related revenue) so immediately that revenue gets cut in half... so $36.50 becomes $18.25.... and then the venue is only opened for limited hours, so you have to make money when you can, this increases the amount... but yes, they are gouging because they can and really must in today's sports economics. Tim Horton's was the best value at the Saddledome until they were basically kicked out because they refused to charge "sport" prices.