CS Community,
I am putting together a business model/plan for a quick service indoor "market" stall. The big sticking point I have in my projections is accurately projecting food costs. I understand approximately what they should be (based on 17% net profit), but I'm not sure if there is an accepted source for estimations. I also know this is one of the hardest parts due to changing (rising) food costs.
Any resources or advice is much appreciated. Barring any kind of database or source, my thought is to talk my way into restaurant depot and take notes.
Would also love any advice that anyone has on wood burning indoors in that kind of environment. Is it usually expressly forbidden? Possible with the right ventilation? Obviously it will depend on the location, building and local regulations, but curious if anyone has exp, especially in California.
