Hoping someone could help me with the following questions
How do you guys keep food costs low?
I know someone will say 8oz cheese on a large 16" pizza but that just isnt enough, my food cost is about 35% right now and its like spaghetti is the only thing You make money on.
Is there a magic sales number you need to hit before the store makes money? Ive been told $7000 is the number but Im certain my place is making money now at $6000
How do you calculate how much money it costs to run the store when you can never get a clear picture bc of things like food waiting to be sold in your fridges.
Does anybody use a percentage for a delivery charge? Or free delivery over say $25 and a charge for anything under. Sort of like How when you order from online retailers there is a shipping charge but they give you free shipping as an incentive to order more.