High Stakes: Bobby Flay at his Mesa Grill at Caesar's in Las Vegas. Is there a developing disconnect between what restaurateurs believe they can charge people and what people are willing to pay? I didn't used to think so. In fact, I've long said that American restaurants have always been very sensitive to the market, keeping prices at a comfort level most people would judge as fairminded. But this has begun to change as a result of increased costs, rising sophistication among consumers, ...

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