Like most restaurants, buffets operate on extremely thin margins: For every $20 in revenue, $19 might go toward overhead, leaving $1 (5%) in net profit. Larry’s got a reputation around town for being a gourmand. He’s got an appetite that puts Homer Simpson to shame — and on this particular day, he’s ready to do some serious damage. Larry pays his $20 and proceeds to eat 5 servings of steak and chicken, far more than the average customer. The cost of this food to the buffet amounts to $16.90. This means that after factoring in other expenses, Larry has handed...