Hi all, I am looking to buy a sandwich/prepared food shop in Massachusetts and the numbers look good, but I'm concerned about my labor projections as well as estimated food cost. I will be working full time: prepping, working the line, and working the register (all depending on the amount of business and staffing on any particular shift), and with two other employees during slow times and up to 4 other employees on the busiest shifts. Minimum wage in Mass is $11/hr and slated to increase 75 cents every year until it reaches $15/hr. There is a serious qualified labor shortage here so wages can be pretty high. The current owner mainly uses high school students who get paid between $11-$13/hr...plus a shift manager at $17/hr. I'm hoping to do the same and make the menu as idiot proof as possible, so even entry level kids can execute it. Although because of the increasing minimum wage, I am raising my labor rates to $13-$15/hr with a sous chef at $18/ hr. With a gross of $580K/yr, I calculate a 24% labor cost including FICA. Am I deluded or does this sound plausible? If instead, labor ends up being 33% I would clear very little at the end of the year. Also, I intend to use decent quality bread, meats, and cheeses and project 30% food cost plus 3% for paper goods since the place only has 8 seats and will be 95% to-go food. Does 30% sound reasonable for sandwiches/prepared salads and dinners? Thanks all. M PS: rent is $2500/month and I'll be carrying a note of about the same amount. Even still, I project a cash flow of 130K/year because of the low labor cost projections.