The total cost of takeout is less than the total cost of dining in. It depends on how you calculate it.

The cost of eating in, apart from the cost of cutlery, is also the cost of things like rent, waiting staff and so on. In fact, the biggest costs in the restaurant business are precisely those costs that have nothing to do with the ingredients themselves.

If you take your meal out, you can actually put all the costs aside and calculate them separately. This has to do with the owner's business philosophy.

The rest depends on the price.

The pricing choice is how to position the food delivery department. If I feel that eating in has filled my staff and the extra food is too busy, I will set a high price. If you prefer not to eat, I will get a portion. A meal, if you don't eat that's fine.

If the cooks at my store are too busy, I'll beat the price down, cut back on the number of a la carte items, make a big push for events, and do a takeout portion. On the flip side, it actually saves on promotional costs. You hire a college student. If you distribute flyers, you still need to pay 200 RMB per day.

So the pricing of a product depends not only on the cost of the product, but also on how you plan to operate the product, what its strategic position is and what you want to achieve.

In fact, to comply with legal or economic principles, a takeaway should be more expensive than a meal (same store, same product, same quantity). That general rule is ? Who enjoys it, pays? -The person ordering the takeaway, enjoying the convenience, should pay the platform information fee, the brother's delivery fee and the trader's packaging fee.

Merchants bear the deduction point for takeout revenue, which can even reach 28 percent ($4.50 margin) of each order for one group. The platform will force merchants to participate in full discounts, bonuses and discounts from time to time, or else they will have no rankings or traffic. Even more exaggerated, sometimes merchants are forced to reduce or deduct delivery costs and also bid for rankings... In this environment, the merchant passes all costs on to the merchant, if you can still make a profit without reducing the quality of the meal? Rent employees have to pay for utilities.

So now I need to do the math when ordering takeout. If a company doesn't open a new store to do an event then he should make money for each order. If the calculations lead me to realize that the trader is unable to make a proper profit, I won't buy it: I'm afraid that the trader will start with ? quality? in doing something about it.

This is not a rebuttal to business, it is normal thinking in line with the general laws of economics. The merchant has paid you for all the ingredients, packaging, platform information and delivery costs, and can provide you with a guaranteed quality meal, can you believe that?