http://www.pitch.com/FastPitch/archives/2013/03/04/looking-for-a-dinner-thats-cheap-really-cheap Comments On: Looking for a dinner that's cheap, <em>really</em> cheap by Charles Ferruzza en-us Copyright 2013 Pitch. All rights reserved. This RSS file is offered to individuals, Pitch readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact Pitch. neilk@atiba.com (Pitch Webmaster) Sat, 25 May 2013 00:00:01 -0500 Sat, 25 May 2013 07:30:00 -0500 Foundation http://blogs.law.harvard.edu/tech/rss
* the labor of everyone who works in the restaurant (cooks, dishwashers, even waiters)
* rent and/or taxes on the building
* insurance on the building and the business (liability, workers comp, etc.)
* building maintenance (cleaning crews, landscaping, snow plowing)
* utility costs (electric, water)
* waste hauling (trash, grease)
* equipment purchase/rental (stoves, ovens as well as dishes, silverware)
* equipment maintenance
* episodic costs (accountants for tax prep, lawyers for reapplication for licenses)
* licensing fees
* spoilage when the restaurant is not particularly busy.

This is just a list off the top of my head of what you have to do to BREAK EVEN, based on my observations of working in a restaurant and, you know, living in the real world.
Posted by heatherkay]]> Wed, 06 Mar 2013 09:24:29 -0600 Pitch Posted by Charles]]> Wed, 06 Mar 2013 07:54:37 -0600 Pitch Posted by Zeemanb]]> Wed, 06 Mar 2013 07:44:50 -0600 Pitch Posted by You badass rapper]]> Wed, 06 Mar 2013 07:39:33 -0600 Pitch
Pictured for $11 is a 6-8 oz chicken breast (3.99/lb retail supermarket price) along with 1 oz of grated parm (31 cents if it is $5/lb), and romaine lettuce (about 50 cents worth), and dressing (made in house with mayo, pepper, salt, anchovy paste, about 50 cents per serving)

The cost of this item to make for the restaurant is about $3.50
You are paying $11, plus tip to the staff.

If the restaurant industry can't survive when they are making more than 100% profit on a plate of food, plus the tip-outs they use from the wait staff to pay their labor force, then the industry needs to change drastically.

If I order a water and tip my waiter 25% the restaurant makes $7.50 from the food and skims 12 cents (5% of tips) to 17 cents off (1.75% of total sales) of the tips of the waiter.

V's didn't stay around for 50 years by losing money on the food it sells.
Posted by canadian rap superstar TipLo]]> Wed, 06 Mar 2013 02:47:06 -0600 Pitch Posted by bostonjayhawk]]> Tue, 05 Mar 2013 11:28:31 -0600 Pitch Posted by Rick in PV]]> Mon, 04 Mar 2013 21:44:38 -0600 Pitch Posted by low class scum make up most of this community]]> Mon, 04 Mar 2013 20:09:17 -0600 Pitch Posted by FoodSplurger]]> Mon, 04 Mar 2013 19:12:50 -0600 Pitch Posted by Lisle Kauffman]]> Mon, 04 Mar 2013 16:52:53 -0600 Pitch Posted by Megan]]> Mon, 04 Mar 2013 16:20:12 -0600 Pitch Posted by Andrew Higgins]]> Mon, 04 Mar 2013 15:20:15 -0600 Pitch Posted by Ted Samsel]]> Mon, 04 Mar 2013 13:55:31 -0600 Pitch Posted by Zeemanb]]> Mon, 04 Mar 2013 13:09:09 -0600 Pitch