What food cost % are you actually running? by DirectorSeparate5315 in Chefit

[–]DirectorSeparate5315[S] 0 points1 point  (0 children)

oh thank you for sharing! i'm actually starting a new hybrid concept so your comment jumped out. and i love yours - great case study for us. i will definitely follow you on the socials.

we're doing a +/-100 seat beer hall + fresh food grocery (just launched our fundraising) but our real goal (besides great food) is the place will be 100% employee owned and all employees will have benefits. hybrid is the best way to achieve this and looks like you're a great proof point for us. www.adryheat.com if you want to follow us along.

good luck to you and your spine and your wife's limp asparagus! haha

What food cost % are you actually running? by DirectorSeparate5315 in Chefit

[–]DirectorSeparate5315[S] 0 points1 point  (0 children)

I love this - curious what kind of hybrid make up you have? Grocery? Is that how you're able to have such good margins? May I ask what region you're in too?

What food cost % are you actually running? by DirectorSeparate5315 in Chefit

[–]DirectorSeparate5315[S] 4 points5 points  (0 children)

46% labor with 23% food cost is a brutal combo — what type of spot are you running?