Dale Shipp wrote to Michael Loo <=-

Of course, senior plates most often do not come with
a discount commensurate with the smaller portions.

I suspect that is because the food cost is not a major part of the overhead for the restaurant. I don't know how much a $20 plate costs
for the raw food, but suspect that it is well less than $8. Do you
know?

Food cost, typically, is around 25% of the overhead. It's one of the
"prime costs" along with labour, management, and lease. Which will make
up 65% to 75% of the budget. After taxes and insurance and advertising
on can hope there is enough left of the 25% to 35% to show a profit.

Fats food/quick serve costs run 18% - 20% for food/beverage. Cafe/diner
costs are what I cited .... and what I have experience with. Fancy joints
with linen tablecloths and snooty waiters ....... I dunno.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leander's Diner Roast Beef Sandwiches w/Caramelized Onion
Categories: Beef, Vegetables, Cheese, Breads
Yield: 6 servings

11 oz Can Pillsbury refrigerated
- French bread
2 tb Butter
1 lg Red onion; sliced, in rings
1 tb (packed) brown sugar
1 tb Water
1/4 c Dijon mustard
1 lb Thin sliced cooked roast
- beef
10 sl (3/4 oz ea) provolone
- cheese

Set oven @ 350°F/175°C.

Spray cookie sheet with cooking spray. Place loaf of
dough, seam side down, on cookie sheet. With sharp
knife, make 4 or 5 diagonal cuts (1/4" deep) in top
of loaf.

Bake 26 to 30 minutes or until loaf is golden brown.
Cool completely, about 20 minutes.

Meanwhile, in large skillet, melt butter over
medium-high heat. Add onions and brown sugar. Cook 10
minutes, stirring occasionally, until onions are tender.
Add water. Reduce heat to medium-low; cook 10 to 15
minutes, stirring occasionally, until onions are golden
and glazed.

Set oven control to broil. Cut loaf in half lengthwise.
Spread mustard over cut sides of loaf. Top each half
with roast beef, onions and cheese. Place sandwich
halves on cookie sheet.

Broil with tops about 3" from heat 2 to 3 minutes or
until cheese is melted and light golden brown. Cut in
slices to serve.

Serve this sandwich with fresh fruit and sweet potato
fries.

RECIPE FROM: https://www.bettycrocker.com

Uncle Dirty Dave's Archives

MMMMM

... "A crisp roast chicken would set the world aright." -- George R.R. Martin

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

On 05-15-19 11:55, Dave Drum <=-
spoke to Dale Shipp about Food Cost was:383 Doggy b <=-

Of course, senior plates most often do not come with
a discount commensurate with the smaller portions.

I suspect that is because the food cost is not a major part of the overhead for the restaurant. I don't know how much a $20 plate costs
for the raw food, but suspect that it is well less than $8. Do you
know?

Food cost, typically, is around 25% of the overhead. It's one of the "prime costs" along with labour, management, and lease. Which will
make up 65% to 75% of the budget. After taxes and insurance and advertising on can hope there is enough left of the 25% to 35% to show
a profit.

OK -- given your figures, let me do the math. If we are generous and
say that we cut the food cost in half from 25% (part of the 65%) we are
left with 65-12.5 or 52.5% as being the total bill, and 52.5/65 => that
the senior portion would cost about 80% of the full portion. That may
be right, but I suspect it is less, but no where near only 50% of the
full portion.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: OMELETTE PAKAKI CURRY (SPINACH AND TOMATO OMELETTE)
Categories: Indian, Vegetables, Main dish
Yield: 4 Servings

5 ea Eggs
1 pn Salt
1 ts Garam Masala
1 tb Butter or oleo
1 lb Spinach, fresh or thawed
2 tb Butter or oleo
1 lg Onion, sliced
5 ea Garlic cloves
1 tb Ginger, fresh and chopped
2 ea Green chilies (optional)
1 ts Cumin, ground
3 ea Tomatoes, large and chopped
1 c Water
2 tb Coriander leaves, chopped

Beat eggs until yolks are lemon colored. Add salt to taste and Garam
Masala. (See recipe under "Garam Masala"). Beat again.

Heat 1 tb butter/oleo in skillet. Pour in egg mixture and cook an
omelette 1/4-inch thick. Cut into small serving pieces. Set aside
and keep warm.

Salt spinach and cook in a covered saucepan for 5 mins. Grind
spinach to a paste.

Heat 2 tb butter/oleo in a saucepan and cook onions, garlic, ginger,
and chilies until onions are golden. Add cumin and tomatoes. Cook a
few mins more.

Add 1 cup water and simmer for 10 mins.

Add omelette pieces and heat them through. Stir lightly a few times.
Garnish with coriander leaves.

MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 00:53:10, 16 May 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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