To my understanding, food costs are one of the smallest expenses in running a restaurant. Most of the expense comes from rent/equipment and salary. It's part of the reason portion sizes are so large: it doesn't cost much to give you more food, and it helps justify the higher prices needed to cover the larger expenses

In other news, according to the dates in the corner, springtime is almost year-round now

According to my coworker, this would be New Year's Adam

Marty Chirtmas and a Habby New Beer!

The final layout looks like it will have 2 lanes for the Boulevard exit, so it ends up being just one merge to the right to get off. That makes this a net positive once it's done I think

Looking at the new layout, I'm not sure why they didn't just make 2 exit only lanes for 64/195. It would make the Hermitage/Lakeside entrance a bit harder in traffic, but honestly, that entrance shouldn't be there anyhow. It should be moved further up if possible and be fully merged before all the 64/195 stuff

For what it's worth, that merge also includes traffic from 195, not just 64E

Except for the people that want the Boulevard exit, they (used to) stay in the right lane so they could get to the exit more easily. Especially important during morning rush hour when everyone is getting on 95S from 64/195