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food costing/profit margins: are there a-few-fit-all general formulas?

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food costing/profit margins: are there a-few-fit-all general formulas?

tatamagouche | May 21, 2009 05:51 AM

So a friend and I were trying to figure out in lay terms how much restaurants make on dishes. Obviously there are kinds of variables, but are there general formulas?

Taking fast-food joints/chains off the table, let's posit an indie establishment with about 168 seats and a full bar, with prices at what I'd consider the mid-range—entrees in the mid-$20s.

Let's say one of those entrees is (I'm quoting from an actual menu here, but I could quote anything that fits the parameters) "crispy pressed duck wrapped with grilled prosciutto and stuffed with dried apricots, with port sauce and watercress salad" for $27.

Is there any ballpark way of estimating how much they'd make off that dish?

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