Labor is typically around 30% of the final cost of prepared food in a restaurant.
Remaining 70% is 30% food costs (which has dropped drastically since the 50s), then 20-30% operations. Profit is whatever is left.
So a diner burger is not mostly labor but I honestly have no idea what these costs were 70 years ago. I'd love to know, seems like something is missing.
Food cost hasn't dropped because you can't even get the food they used to have. You have something that costs less now, but is worth even less than what it costs. And now that Sysco has completed it's eradication of all variety and competition, it doesn't even cost less any more.
FWIW that depends on the stores you're looking at. There are three models from different manufacturers available here in a few shops. The prices are a bit ouchier than what i paid for mine around Christmas 2024 though (i got mine on a sale).
It's not even just labor, it is the fully burdened labor (i.e., all costs of that labor, which is well beyond the wage/salary an employee sees...the true cost of labor, i.e., a $20/hr wage is actually a $25-28 expense), multiplied by the number of hours and number of people working during those hours that becomes a cumulative overhead cost that is added to the wholesale and other general overhead costs that the item margin must cover in addition to providing a certain profit.
Then there is also something like spoilage that comes into play in an example like your "fried chicken snack", which may not sell within FDA food regulation timeline and temperature, and therefore must be thrown away...a total loss.
But it's not just a total loss; not only did you then not make a profit on the sale of the "fried chicken snack", you also are in the hole to the tune of the wholesale cost of the chicken snack, e.g., $4, the labor and other indirect and overhead costs in addition to the opportunity cost, e.g., $1.
So a $1 earnings from a $6 "fried chicken snack" may turn into a $4 loss of the chicken at wholesale price and an additional loss of $1 for labor, overhead, etc. So now you are $5 in the hole when you had hoped to be $1 in the black, and now have to sell 6x$6 "fried chicken snacks" just to break even and finally make that $1 you had previously hoped for.
That's just a very simplified version of just something as simple as "fried chicken snacks". It gets way more complicated from there.
Biggest Mac Studio you can get. The DGX Spark may be better for some workflows but since you're interested in price, the Mac will maintain it's value far longer than the Spark so you'll get more of your money out of it.
The full, unredacted report has never been released to the general public.
The Trump White House asserted a “protective” claim of executive privilege over the redacted portions and underlying materials, which helped prevent Congress from obtaining the fully unredacted report, though this did not block release of the already‑redacted public version.
In other words, the criminals in charge prefer to work in the dark.
Remaining 70% is 30% food costs (which has dropped drastically since the 50s), then 20-30% operations. Profit is whatever is left.
So a diner burger is not mostly labor but I honestly have no idea what these costs were 70 years ago. I'd love to know, seems like something is missing.
Likely everything in the chain going up 1-10%.
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