"Matt Whiting" wrote in message
...
Dave wrote:

I have a very successful friend in the business, (37 years)- he
monitors the costs of his portions to two decimal places, and never
violates his margins.

Does he weight each portion to a hundredth of a pound as well? If he
doesn't, then computing costs to the penny is simply delusional.

Matt

I have always heard that food costs are the least important cost in the
restaurant business which is why many serve up huge portions. Labor,
facility, overhead and other costs are the important ones. Could be why
buffets are so popular.