Quote:
Originally Posted by VladtheImpaler
Thanks for that. Is that true across all price points? If you take a place that really gouges you on food, like Rouge, would their margins be healthier, or does it get eaten up by higher input costs, and they still have to rely on selling wine at 3x?
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just a random suggestion by a celebrity chef... David Adjey on The Opener, suggested to restaurant owners to charge 4x the ingredient cost of a menu item
so you surely bet a place like Rouge or Model Milk is upcharging about that amount