The Assumption Tax
from Plating Profit Hosted by Steven Bonin
A few months ago I sat down with two operators who had been building their lunch program for weeks. Solid concept. Good product. Pricing model they felt confident about. One core item - a specialty bread - costed at $2.00 a portion. The actual cost was $0.78. That gap between what they thought it cost and what it actually cost: that's what I call the Assumption Tax. And every F&B operator I've ever worked with is paying it. Most don't know it exists. That's what Episode 03 is about. New episodes every two weeks Free P.R.O.F.I.T. Diagnosis: thechefplus.com Substack: platingprofit.substack.com Spotify: https://tinyurl.com/platingprofits YouTube: @platingprofits Chef+ Strategic Bookkeeping | Financial clarity for F&B operators.
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