[Al Skierkiewicz]

I ahve to agree with Kevin and this could easily be another thread where we can discuss the relative ways a vendor must claculate cost and profit. However, for the record, a vendor pays for all the hardware reguired to produce and dispense the food, the payroll for the people behind the counter and likely rent from the venue for the space. For a normal business they can amortize those costs over the hours that they are open. A hot dog stand near my house is open from 10:00 AM to 8 PM everyday. That is considerably more than 8 hours once or twice a week in which to garner the same profit. Even at the cost of $4 for a hotdog, I bet the stand does not start turning a profit until it has been selling as fast as it can for 6 hours. It is only those last two hours in which it actually makes any money. Knowing the way regionals work, I am sure the vendors are happy to get three days of sales at less than a full house vs. only 8 hours at a full house.