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Red the Mad Chef, Baron, Reverend and Combat Wombat@madchefred.bsky.social |
Time to bang the drum: the Gold Standard of menu pricing as taught by the Culinary Institute of America (and others) is: 33% labour 33% ingredients/packaging 23% capital costs 10% profit for owner The reality is that owners are greedy not that staff are overpaid.
4 replies 59 reposts 164 likes
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kevanscat
@kevanscat.bsky.social
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unironically, businesses should be run as nonprofits, with profit feeding back in to grow the business, and the owner getting paid a wage, as part of Labour
1 replies 0 reposts 1 likes
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Norms Respecter 🏳️⚧️
@javis.bsky.social
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📌
0 replies 0 reposts 1 likes
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Red the Mad Chef, Baron, Reverend and Combat Wombat
@madchefred.bsky.social
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If you believe that owners are entitled to more profits than that, I want to know which position will they be occupying? Cashier, manager, delivery driver, cook. Because that is how they can maximise profits, by doing the work themselves. Doesn't work for corporations but fuck corporations.
1 replies 1 reposts 26 likes