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What do you think, john? >> typically, food costs 30%, and you are not going to get a food cost to run much better than that typically. but there's also an issue of value. guests have perceived value. when a plate hits the table, what it's worth to them in perception, and then there's absolute value. if the restaurant across the street is selling a hamburger for $8, it's going to be hard to sell it for $12 if you don't have a perceived experience. >> this is about brand, too, right? >> yes. >> to answer his question, the facebook question, your pricing is based upon what the food costs, not yo...

Expert said, it should be anywhere from between 26% and 30% food costs. >> linda wrote does offering local foods give a competitive advantage or is it the taste and pricing people look for? >> i think customers want to patronize a facility or restaurant that they feel represents them. i think in today's world, i think it does help. but more importantly than that, i think if you are sourcing locally, you are forced to use in-season ingredients. it keeps the kitchen team motivated. it constantly changes. there's a lot of importance to it. we actually, at one of our facilities have a forum where ...

Latest updates on this topic from reliable sources.

Latest updates on this topic from reliable sources.

Great to see you all. >> great to be here. >> i talked to you guys a little bit about this before, but you must get the question, i want to open a restaurant. how do i do this? it's a passion for so many people. food. what do you tell them, frank? >> usually you try to gauge their passion, because it's a difficult business. but if you love what you are doing, obviously, you know it helps a lot and you tend to be successful. so i tell them that they should really build a good team around them. i think that's important. and an accountant, if it's your first time in the restaurant business, i alw...