most restaurants run on a 10% profit margin theory.
30% payroll
30% supplies
30% utilities and fixed cost.
To think....the person who may have taken 30 minutes of so to box and bag all that only cost $1.50 in wages. Maybe a few cents more for employee taxes and other employee costs. There would be no need to include much else, since servers usually do not receive health insurances. The server’s time was nickles, not dimes.