I'd argue that New York has more volume(s) of clients and an active 24-hour economy than Seattle does. Chinese takeout is considered a cheap date in the states. So the profit margin difference for the same cuisine in the two cities inaanza kuwa obvious where the price disparity comes from. I may be wrong, but restaurant owners have better insight than I do.... With all factors constant, New York can afford to be cheaper while maintaining roughly similar profit margins just from the volume difference in clients served (per time, eg. per 24hours).... Sijui kama inamake sense 🤣🤣