I doubt it. The 30-30-30-10 rule is pretty standard, I heard it 30 years back. You might be able to drop the protein costs using cheap restaurant supply quali

I doubt it. The 30-30-30-10 rule is pretty standard, I heard it 30 years back. You might be able to drop the protein costs using cheap restaurant supply quality stuff, but then your product is basically straight from the sysco box at that point, and anyone with an account can do the same thing. About the labor numbers tho, that’s an average over everything. Labor includes prep, dishwashers, the cashier, everyone. It’s not just what you can see.