Fight for 15 D.O.A.

[Kinser79]

Obviously I can't speak for all businesses but I can speak about the food industry, both as management in it, and a patron of it. With McDonalds in particular, factor 3 is the most important to me. Lets just suppose we have 50 bucks to spend. Now I gotta feed a 60 year old, 2 30-something men, and a teenager.

Now I can go to McDonalds (or in our case Burger King, none of us really like McDonalds) and get a mediocre meal, or I can go to the Chinese buffet, and eat far too much including more than a little sushi, and have two beers for me and the BF, an have a really great time. (Mother doesn't drink at all, and the kid can't drink at a restaurant for obvious reasons--if he wants a beer at home he merely need to ask [as it is either my beer or the BF's beer and to us alcohol is nothing to really fuss over].)

But yes, labor is a major overhead consideration for restaurants. If it gets slow I actually have to cut people, especially hourly people to keep labor costs under a certain percentage or I won't make a profit on the day.

ETA: Chances are good even the junkyest food at the Chinese place is still healthier than McDonalds.