Whenever I discuss Food Cost with operators my intent is innocent, just to learn, whether there may be control issues in the perception of an owner or manager. It frankly seems, that this is an area where some opera-tors need help: from their responses one can take it, they most likely "grab a number out of thin air". Something they have heard others say, an industry number say, from the NRA website... why is that? Well, there is work involved, frankly a lot of work. And know