He created a hypothetical restaurant with $3 million in annual revenue. He assumed that food costs, rents, marketing, utilities and other expenses were identical. The only differences were the costs of the various San Francisco initiatives.
In the end he figured it cost about $213,000 more annually to do business in San Francisco, or about 7 percent of the total revenue. Even if 90 percent of what the restaurant owners put into the San Francisco Health Care Ordinance were returned, it would still cost $130,000 a year extra to do business in the city.
— http://insidescoopsf.sfgate.com/blog/2011/09/27/are-san-francisco-restaurants-really-pocketing-the-3-4-percent-surcharges-as-the-wall-street-journal-claims/?tsp=1Short URL for this post: http://tmblr.co/ZVnACy9-RQvl
