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Joined 2 years ago
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Cake day: June 4th, 2023

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  • Living in a place where stores are shut sundays, ther isnt any service for my restaurant (beer/wine, or problems with keg equipment) and it’s actually quite refreshing.

    If I run out, I run out. If there is no keg beer because the cooling unit stopped working then there isn’t any. No ribs on sunday night because we were busier than normal…on saturday. People understand.

    it’s amazing.

    *ps, if they dont, then thats their problem, not mine.


  • Che Banana@lemmy.mltoMemes@lemmy.ml$1 grilled cheese
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    1 year ago

    When allocating food cost (in your costs) 36% is around where you want it-30% would be more ideal, but you can get that through sales, bulk discount etc. So, regardless of volume food cost % is basically where it should be.

    Some numbers in spain: slice cheese .19/slice bread .08/ slice (.16) Margarine (because: costs!) .04/10g .39

    To get closer to a feasible food cost you’d have to sell at 1.25