Bread in Finland is about 0.1 usd per slice
Low quality cheese is about 8 usd / kg, assuming you need about 20g/portion that’s 0.16 usd.
Total is about 36c per portion.
If we assume power consumption of 5kw for the whole operation and power cost of 20c/kWh, that’s 1usd/h
Assuming sales of 60 units per hour -one per minute, thats 60 usd of revenue per hour and 22.6 usd of non labor cost, it leaves 37.4e for labor, taxes, permits, tools, fuel.
It’s at least only feasible in high volume locations.
I was with you until you suggested it would use 5kWh every hour. That’s an insane amount of power even if they were using an electric griddle, which is unlikely. A small generator would be enough to power the lighting and refrigeration and then the griddle would run on gas, which is way cheaper than electricity (or the petrol for the electric generator).
I’d imagine energy costs would be a fraction of what you’ve calculated, and would scale up along with any increase in sales volume.
Depends on where you are, gas use is very rare here. Anyway the energy cost is a negligible part, you can halve or double it and it won’t change the business case.
When allocating food cost (in your costs) 36% is around where you want it-30% would be more ideal, but you can get that through sales, bulk discount etc. So, regardless of volume food cost % is basically where it should be.
Some numbers in spain:
slice cheese .19/slice
bread .08/ slice (.16)
Margarine (because: costs!) .04/10g
.39
To get closer to a feasible food cost you’d have to sell at 1.25
Because I have no life, I looked it up.
Bread in Finland is about 0.1 usd per slice Low quality cheese is about 8 usd / kg, assuming you need about 20g/portion that’s 0.16 usd. Total is about 36c per portion.
If we assume power consumption of 5kw for the whole operation and power cost of 20c/kWh, that’s 1usd/h
Assuming sales of 60 units per hour -one per minute, thats 60 usd of revenue per hour and 22.6 usd of non labor cost, it leaves 37.4e for labor, taxes, permits, tools, fuel.
It’s at least only feasible in high volume locations.
I was with you until you suggested it would use 5kWh every hour. That’s an insane amount of power even if they were using an electric griddle, which is unlikely. A small generator would be enough to power the lighting and refrigeration and then the griddle would run on gas, which is way cheaper than electricity (or the petrol for the electric generator).
I’d imagine energy costs would be a fraction of what you’ve calculated, and would scale up along with any increase in sales volume.
Depends on where you are, gas use is very rare here. Anyway the energy cost is a negligible part, you can halve or double it and it won’t change the business case.
When allocating food cost (in your costs) 36% is around where you want it-30% would be more ideal, but you can get that through sales, bulk discount etc. So, regardless of volume food cost % is basically where it should be.
Some numbers in spain: slice cheese .19/slice bread .08/ slice (.16) Margarine (because: costs!) .04/10g .39
To get closer to a feasible food cost you’d have to sell at 1.25