Posted by Pam on July 24, 1998 at 13:00:52:
I own a vegetarian deli and smoothie/juice bar in a food court. We are doing very well,
2 1/2 years old, our gross income has increased 20% from last year. I want to continue
in this vein but feel I need some more info about food costs, labor costs especially
in the vegetarian food business because our products are all homemade we have huge
labor costs. I would like to get more info on what products might be too costly, what
limits should be, stuff like that. Since our food costs are generally higher
than non-veggie food businesses (we try to use organics and natural whole foods)
I feel that some of the traditional pricing advice and standard 30% food cost
doesn't always apply. Anyone have any advice? TIA