On Oct 29, 10:28*pm, Lou Decruss > wrote:
> On Sat, 29 Oct 2011 13:49:18 -0700 (PDT), BillyZoom
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> >On Oct 29, 12:15*pm, Brooklyn1 <Gravesend1> wrote:
> >> David Harmon wrote:
> >> >ImStillMags wrote,
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> >> >>Food costs for most
> >> >>restaurants is more in the 35% range. * And in higher end restaurants
> >> >>food costs can be more than 50%.
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> >> >I always heard that the rule of thumb, for a typical restaurant, was
> >> >1/3 for the food, 1/3 for labor, 1/3 for the building and equipment,
> >> >and the rest is all pure profit.
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> >> What rest... 1/3 + 1/3 + 1/3 = 1
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> >God you're a moron.
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> Only on the good days.

Are you suggesting that on other days he is an imbecile?

--Bryan