[Sca-cooks] Re: What would you do?

[Phil Troy / G. Tacitus Adamantius]

Also sprach Samrah:
>I have had the foodservice college training thing, and have been 
>asking folks who do a lot of feasts "What food cost percentage do 
>you use?" (textbook suggestion for commercial restaurants averages 
>30%, more for upscale places).  Most folks have a system that works 
>for them, but not an actual number, so this was really helpful.

That's the suggestion for a restaurant, but that includes a great 
deal of overhead that SCA feast cooks don't have to pay for, at least 
not out of their budgets.

Adamantius

-- 
  "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
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