During the days when I was still a chef, the auditors for the hotel where I worked in went to the general manager’s office, and asked, “why does the chef order a $22 rack of lamb, when they can buy it from elsewhere for $11?” my answer to the general manager was, “well, if you want the auditor to cook, that’s fine with me.” Today, I’d like to examine the issue of luxury ingredients–would you rather have a 30 percent food cost on a $10 sales price, or a 40 percent food cost on a $20 sales price?

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