When I mention a price or cost of an item without additional information, I'll be referring to the retail cost, what I actually paid. If I quote a wholesale price I will note it. I'll try to remember to provide the source, especially if the item is difficult to find.
Since some items are sold in my restaurants I may walk you through cost calculations, pricing decision-making, stuff like that. You'll see that some of what we sell doesn't cost much. Hopefully you'll understand that the big equation - - when at the end of the month we tally all of the expenses and set them aside the revenue - - still earns us less than ten cents on the dollar.
There is no magic Visa Card that funds losses. In other words, the rare item we can sell at a high profit margin is offset by many that we cannot, hopefully the overall result allows us to stay open and do it all again.
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