Chuck Sillari

It's a great relationship, so I don't think we mind giving him money.

that type of a return just because you know it's it's we've had a bad partner in the past and and this you know it's i think it's worth being being in business with him what are your if those folks are listening not familiar the restaurant industry uh what is your what's your gross margin so after cost of goods sold what percentage of gross margin about you know you probably want to be around that 20 percent um range you know between

15 and 20% after everything.

After your occupation costs, after your taxes, after your labor, after your food costs, you probably want to be around 20%.

Your food costs, we try to keep them under 30, probably try to keep around 28, 29%.

Okay.

So maybe I had, maybe I, maybe I gave you the information backwards.

So for every dollar, for every, for every dollar that we bring in, we try to spend under 30 cents on the actual food.

So we try to spend under 30 cents on the actual food and then your labor costs are probably like another 30, right?

So 30 and 30 is 60.

Then you count in your occupation costs, which is your rent, you know, your heat, your electric, your cable, everything else.

You want to keep that under 10%.

So you get,

Yeah.

So then you have another 30% to play with.

You're getting about 20 cents to the bottom line.

Is that right?

Every dollar you bring in, you want to tell you, you want to put about 20 cents in your pocket.

Exactly.

The second location is going to do about a two and a half million in 2016.