The Assumption Tax
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.
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The skinny
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