Okay all, I’m opening a new shop…all fresh made. I am being told my business plan is very good…but my margin is to low. I am looking at about 60% overall for pie, subs, and basic dinners based on current menu prices of other established eateries. Consultants are saying you should be around 75%. Would it be fair to say, because I am trying to stay in the current market selling prices based on many established menus, perhaps that is why I am not averaging 75%? With the economy the way it is, should I as a new shop, get my selling prices to 75% and be higher than the competitors? Or, stay at the 60% to compete and hope like all of us that the economy improves? Somehow, I do not see the prices coming down even if the economy shold improve(of which I don’t see that happening anytime soon). But, if I open to high, even with the best of the rest…I understand families are suffering and have to cut back, which no matter how good it is, they are be forced to eat Domino’s poop. Just like they are forced to shop at Wal-Mart, which, BTW, I feel is part of our ecomony’s issue.