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[–] Precipitate 1 point 16 points (+17|-1) ago 

It's almost as if restaurants have other costs to cover other than just the ingredients.

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[–] FandyRandy 1 point 6 points (+7|-1) ago  (edited ago)

This makes sense because burgers just cook and assemble themselves. Edit: What commie faggot is going through the comments and downvoating everything that states the obvious?

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[–] xenoPsychologist 0 points 1 point (+1|-0) ago 

if you dont want to pay extra for someone else to assemble it for you, just buy materials and make your own. problem solved.

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[–] Sikozen ago 

Because they have to pay a lot of money to people to assemble it for the public. What stupid fuck thinks the burger is magic and puts itself together? Who do you think those people are at the window?!?

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[–] TheKobold ago 

To be honest those prices are a bit high. I can definitely get burger for less than 2 bucks a lb. in bulk. Buying a case of Brioche buns didn't cost me 50 cents each bun either. A case of lettuce was pretty high a couple months ago but its about a buck a head normally for romaine, I'm fairly certain that i get more than 8 leaves off a head. Onion is about right. Tomatoes are actually a bit low. That is way to much for condiments.

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[–] WedgeSerif ago 

The restaurant rescue reality shows I used to watch told me that the price of your food should be 33% materials, 33% labor, and 33% markup. In other words, triple the cost of the ingredients to set your price. With that formula, this burger should cost $5.58.

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[–] conservatism ago  (edited ago)

What about the last 1%? \s but yeah that seems like a more fair way of pricing

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[–] WedgeSerif ago 

The 1% got caught up in my lazy decision not to type "one third."