The golden ratio from my time running restaurants was 30/30/30/10.
30% overhead cost (rent, utils, etc)
30% food cost
30% labor cost
10% profit
Dr. Detroit /
npub1na…73wa4
2024-07-17 11:50:58
in reply to nevent1q…zkua
Author Public Key
npub1naf7mem3vjs76ltp8spzlk6rjz064rxkfvmzm5fmn2pylzj7h49q673wa4Published at
2024-07-17 11:50:58Event JSON
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