Direct and variable Grill

Tuesday night, after a long day at PBS, my parents visited me and we went for a dinner. As usual, nobody knows where to go, so I decided to search good restaurants nearby. As I had found one, we went there. Not a fine looking restaurant but it was packed, both for take away and for seated dinner. It seemed to be focused grilled food, so just told the guy: "give us the specialty!"

There it was, lots of pork, beef and tradicional portuguese "alheira".

I started recalling what we had learned in MAC earlier. All these kinds of meat were direct costs for each meal, as well as the rice and the potatos, even if they don't mesure how much they get put on each plate, it wouldn't be very hard. 

There are two kinds of staff there, the waiters and the cooks, they are both fixed costs but we can assume that the waiters are indirect costs and the cooks are direct, as they are the ones o prepares the meals and their time can be allocated to each meal prepared.

btw: I'm a blogger now. That means that if your company needs me to promote their product, just send me the product and some money/bitcoin and I'll do it gladly (Sunday it's my wife's birthday, so you better start sendind gifts for her)