I'm fine with taking it up. Shall I post the initial assumption?
Here is the initial post. Let's begin once again. I'm going to use the P&L I made back then, I don't have the patience to create a new one. Should still be valid.
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Alright, lets do it. A simple P&L of a restaurant. I just put it into Excel. Here you go. Free free to challenge any of the costs. This is
Piezoe's Bistro located on the corner of "Fantasy Land Dr." and "Liberal Utopia Pl." Try the Foie Gras. Its to die for.
An eatery with 20 staff that are paid hourly, at $7.10 an hour. You want to give them $15 an hour. Lets assume for easy math they work 160 hours a month (40 a week and its a 4 week month, again for easy calcs). Assuming FICA impact and SS, and a rather small state pay of 3%. The resulting pay raise takes our razor thin margin of 6.4% and completely puts us in the Red. Now, how much of this is gotten back by pricing and through other methods? Please be clear with how much you are getting back and by how much you are getting it back.
(many of these costs as a % of revenue were achieved through discussion with two local eateries in my area of business).