Quote:
Originally Posted by ITD
You described cost of goods sold in a way that will bankrupt a business owner. Labor is a part, usually a large part of cost of goods sold. Your model assumes that you take the ingredients at cost and not account for the labor to make the final product. That labor, which at a minimum for what we are talking about here includes, preparation, cooking, plating and serving. You then talk about a margin based on an incomplete cost. You can't just forget about direct labor and call it overhead. No wonder you think it is too expensive.
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If you believe that $22 is a great deal for lobster mac and cheese, by all means patronize this establishment. I believe that it is too expensive for the lakes region as was the minute lobster tail and steak that was cooked to only a few bites. That is my opinion...you are free to have a different one.
Jetskier
