I would like to thank all my math teachers. There is so much math that goes in to menu pricing. My head is spinning. Let’s start with just listing ingredients- lbs to ounces, to tsp/tbs, to serving size, you pay this much per LV but you serve per ounce. And then if you buy 2, 5lb meats for x price; but after cooking the meat only renders x, so really you paid $$$ for it. It’s crazy town with numbers. Cheers to all the math teachers out there!