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Southeast Colorado | Don't know this for a fact but I would be willing to bet that the ingredient cost for these restaurants is a smaller percentage of their overall costs than most would think. Labor, insurance, energy, taxes, etc. Come to mind as a much greater portion of your dining bill and those costs seem to be going up faster than the cost of the raw produce.
We farmers understand the complications that causes in a business plan........only it's a little harder for us to raise our menu price! | |
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A thought about demand......
