| Scenario | Total Cost | Meals | Cost / Meal | vs. Selling Price |
|---|---|---|---|---|
| Current (without Tati salary) | $3,993.37 | 121 | $33.00 | –$10.00 to –$15.50 |
| Current (with Tati salary) | $4,993.37 | 121 | $41.27 | –$18.27 to –$23.77 |
| Proposed — reduced payroll | $2,127.66 | 121 | $17.58 | –$0.08 to +$5.42 |
Meals are priced between $17.50 and $23.00 depending on the client.
At the proposed structure, cost per meal is $17.58 — within the current selling range of $17.50–$23.00. Clients at the $23 tier generate up to $5.42/meal in margin.
At current revenue levels, the business cannot support a $1,000 salary for Tatiana while also covering a full employee payroll. Adding staff on top of Tatiana's salary drives meal costs well above the selling price, making the operation unprofitable at the current volume and pricing.
The recommended path forward is to start lean: Tatiana as the lead chef, supported by one part-time assistant paid hourly or at a flat rate of $120/day. This keeps labor costs controlled, meal costs within a profitable range, and creates room to grow the team as volume and revenue increase.