[dugmartin]

I've heard the rule of thumb in a well run restaurant business is 30/30/30/10:

    1. 30% food costs
    2. 30% labor costs
    3. 30% overhead
    4. 10% profit margin

[throwup238]

That’s a good rule of thumb, minus the profit margin.

[jen729w]

Right. But how much of that 30% food cost is insurance that the farmer paid?

It's insurance all the way down.