• quixotic120@lemmy.world
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      1 year ago

      As well as utility cost to run the stove, lighting, pos systems, etc. plus rent/mortgage/taxes on the building, upkeep of fixtures like tables, menus, and cutlery, insurance costs, inspection costs, non sales staff (think like general managers, janitorial staff, plus HR and IT if they have it), any planned building upgrades down the line (whether to the actual building eg renovating dining areas or upgrading kitchen appliances), theft/shrinkage, damage from customers and staff being assholes, from equipment breaking down, from natural disasters, etc

      Probably a lot more too. There’s a whole bunch to factor in

  • MrMamiya@feddit.de
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    1 year ago

    That’s for one container of wholesale batter, IHOP is not paying that price because they’re buying a lot more.

    I don’t know if this is helpful, but when I worked at Olive Garden 10 years ago, a spaghetti and meat sauce cost them $1.09. That includes everything, labor, etc.

    • Gork@lemm.eeOP
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      1 year ago

      If the price per pound decreases if they get a special bulk rate, it means you need to eat even more pancakes until they lose money lol.

      • MrMamiya@feddit.de
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        1 year ago

        Yeah exactly! Though the overhead of employment might bring that number back up to about your original estimate.

    • shortgiraffe@lemmy.world
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      1 year ago

      If that really does include everything, why do I always hear about how thin margins are in the food service industry? That doesn’t sound like a thin margin to me.

      • MrMamiya@feddit.de
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        1 year ago

        Margins are thin on things that aren’t pasta. OG also had a great thing going with the wine focus. You could get a glass of estancia Pinot noir back then for like $7. The bottle was $8 retail.

  • Jamie@jamie.moe
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    1 year ago

    Anyone who walked into an IHOP and ate 3.26 pounds of pancakes would be an absolute legend at that IHOP. I can barely eat 4 or 5 before I’m done.

  • NotSpez@lemm.ee
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    1 year ago

    More like when you hate your pancreas. Damn.

    Also: is there a theydidthemath community yet?

  • BallShapedMan@lemmy.world
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    1 year ago

    Why do you hate IHOP? I’m not a fan mind you, I’ve heard people hate McDonald’s and all but this is a first for IHOP for me.

  • downpunxx@kbin.social
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    1 year ago

    It’s alot less than that, you’re only factoring in raw material, not wages, rent, utilities all that goes into providing the good to the customer who is paying for it. This is nonsense.

    • ScrivenerX@lemm.ee
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      1 year ago

      Nonsense is a bit of a stretch.

      The IHOP exists and is staffed whether or not you are there gorging yourself on pancakes. The rent and staffing is already being spent by IHOP. The factors that can contribute is if the amount of dishes you create make them run the washer an extra time and if the pancakes cool the griddle down enough to increase the cost of heating the griddle. Both of which are negligible.

      The only extra cost is the batter itself.

        • ScrivenerX@lemm.ee
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          1 year ago

          Absolutely!

          MC is a great tool for internal accounting that can help a company extrapolate the “true” cost of every item. In this pancake scenario it’s important to remember that the majority of costs are fixed costs, that do not change based on whether they sell pancakes or not.

          There are some accounting methods that spread the fixed costs across all items, but that doesn’t actually change the profitability of the company on the whole, just the expected margin of that particular item.

      • MxM111@kbin.social
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        1 year ago

        You need more equipment, you likely need more people (or quality of service will go down) need more electricity. Need more space (this one is tricky, if you have extra space, then it does not cost you anything, if you do not have extra space, then it costs you a lot, so think about average)