KillingtonZone.com

most expensive person in the place is the chef...

that guy used to work up here giving out free wings

mellowyellow wrote:that guy used to work up here giving out free wings

blinky?

mellowyellow wrote:that guy used to work up here giving out free wings

is he at sushi yoshi now along with the rest of the free wings?

no i believe he is gone from here

What little I know of the restaurant business is that much of the food is bought from large distributors such as J Polep. If the restaurant owner doesn't have the time to go to Sams club or shop the weekly sales at Price Chopper, he pays the going rate off the truck, and also enjoys the convenience and time savings of having it delivered. I also know that the grocery store price of some things, like soda, are very close to the wholesale price while other things like chips, are not. You can't make blanket assumptions on wings being vastly cheaper off the truck. (Sometimes the price off the truck for soda is more than the grocery store sale price).

I would expect some happy hour incentive. In VT, you apparently can't discount liquor. What else is going to get you into the bar between 4 and 6?

I know my personal experience is 1-2 microbrews per bowl of wings. I would think the $10 the bar gets on the beer covers the wings and then some. I thought half the reason for happy hour was to get you to stay for dinner, liquid or otherwise.

yes what is key in your statement is LITTLE lets end it there

Mister Moose wrote:
I would expect some happy hour incentive. In VT, you apparently can't discount liquor. What else is going to get you into the bar between 4 and 6?

They could book a bad band that plays the overplayed 'regulars' at high volume. That way, you can't talk so you have nothing else to do but drink.

SnoBrdr wrote:

Token_Boarder wrote:Food is cheep.

Ya think?

Wonder what they pay these people, bet you it isn't much.

Wage, workers comp, soc.sec & medicare, fringe beni’s (if any), etc. Not to mention the non-direct costs: rent, equipment, management salary, insurance, etc.

Food is cheep. That is why McD will supper size you for pennies. It is better to have a happy customer…a full belly equals happy customer.

you have to consider food quality when your talking food cost, Mcdonalds food isnt really along the same lines as the food you will find in a place like lets say Hemingways...

Token_Boarder wrote:
Food is cheep. That is why McD will supper size you for pennies. It is better to have a happy customer…a full belly equals happy customer.

Wrong, they supersize you for that because of economies of scale. Trust me they are not losing a dime giving you more. Otherwise they wouldn't do it. The margin is better on a large then a medium/small.

I think what you meant to say was cheap food is cheap. I dare you to compare a McD hamburger to one made by a non-mega corporate establishment. My family is in the restaurant business and I can tell food cost is the highest cost.

Nikoli wrote:

Token_Boarder wrote:
Food is cheep. That is why McD will supper size you for pennies. It is better to have a happy customer…a full belly equals happy customer.

Wrong, they supersize you for that because of economies of scale. Trust me they are not losing a dime giving you more. Otherwise they wouldn't do it. The margin is better on a large then a medium/small.

I think what you meant to say was cheap food is cheap. I dare you to compare a McD hamburger to one made by a non-mega corporate establishment. My family is in the restaurant business and I can tell food cost is the highest cost.

The cost of potatoes and soda syrup is so cheap that they make money on the supersize upgrade.

Food might be the highest dollar line item, but expressed as a percent of total sales it is fairly low.

Mister Moose wrote:

Nikoli wrote:

Token_Boarder wrote:
Food is cheep. That is why McD will supper size you for pennies. It is better to have a happy customer…a full belly equals happy customer.

Wrong, they supersize you for that because of economies of scale. Trust me they are not losing a dime giving you more. Otherwise they wouldn't do it. The margin is better on a large then a medium/small.

I think what you meant to say was cheap food is cheap. I dare you to compare a McD hamburger to one made by a non-mega corporate establishment. My family is in the restaurant business and I can tell food cost is the highest cost.

The cost of potatoes and soda syrup is so cheap that they make money on the supersize upgrade.

Food might be the highest dollar line item, but expressed as a percent of total sales it is fairly low.

It depends on the restaurant. ASC kept it at 30% which is why their food was expensive and completely sucked the big one. I imagine an awful lot of restaurants have food cost in the 40% to 50% range for entrees. They make their profit on the extras and at the bar.

Geoff wrote:

Mister Moose wrote: The cost of potatoes and soda syrup is so cheap that they make money on the supersize upgrade.

Food might be the highest dollar line item, but expressed as a percent of total sales it is fairly low.

It depends on the restaurant. ASC kept it at 30% which is why their food was expensive and completely sucked the big one. I imagine an awful lot of restaurants have food cost in the 40% to 50% range for entrees. They make their profit on the extras and at the bar.

I said total sales. Percent of total sales. You don't need to look at upscale restaurants. Burger joints do the same thing. Moderate margins on the burgers and huge margins on drinks and fries. "You want fries with that?" isn't heard so often just to be polite.

We've had this discussion before on K's food costs, but I still don't believe it is as high as 30%. (strictly food costs, beef patties, bun, mustard, soda, etc)

mister moose your knowledge on this subject is not so goo just as mine for cutting and pasting but let me teach you a LITTLE food cost lesson standard national number for food cost is 33% so if a burger cost $100 the establishment should be spending $33 ok now a lower food cost would be better cause it helps with margins increasing profit now controling food cost is training, recipes, management and contoling profit loss ok now killington probably does run a terrible food cost no recipes, no management and minimal training i mean punch in here dont cut any fingers off ok now lets take into the fact of theft at killington you think those foriegn kids care about taking home some extra burgers bun ect. no they all bring bags in and they steal so that is the a good reason for a high food cost ok