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jollybaby Wrote:

-------------------------------------------------------

> I think you'll find that the rye cafe is guilty of

> this culinary crime too. Should I present them

> the recipe too?


xxxxxx


Well if they're calling it bubble and squeak and it isn't, up to you :)


If you don't care, then not.


I never go to the Rye Cafe.

*Bob* Wrote:

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> How much does one pay for re-fried vegetable

> leftovers, otherwise destined for the scrap bin?


There's an index depending on one's choice of accompaniment. (Beginning with sprigs of thyme then baby tomatoes and leading all the way up to poached quail's egg.)

Presumably, if it's leftovers, the materials cost has already been covered in its original incarnation?


I prelude this guesstimate with the reassurance that I know sweet FA about the restaurant trade, so any abuse on the margin of my error would be silly ;-)


Labour's an interesting one - IIRC there's usually around 5 staff on in Franklins. If we assume they're paid an average of 1,500 per month, then that's a daily wage bill of around 250 quid.


If they averaged 40 covers a day, and each cover had an equal split of two dishes and booze that would be around 2 quid contribution to labour per dish.


I guess if regular overheads could amount to 350 quid a day, then there would be a contribution of 3 quid per dish to overheads.


VAT would be 1.50 on the dish (wow! incredible isn't it!), giving a gross margin of around 1 quid per dish of B&S.

*Bob* Wrote:

-------------------------------------------------------

> Got it..

>

> "Ox heart, bubble & squeak - 7.50"

>

> That's got to be at least 30p worth of core

> ingredients.


xxxxxxx


Yeh I nearly ordered that instead of what I had, thank God I didn't, it was more expensive and I'd still have been pissed off at the lack of crispiness :))

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