00:00So the sandwich is $16.
00:02We're making roughly like $2.30, $2.40 profit on the sandwich.
00:08My name is Eric Huang.
00:09I'm the chef and founder of Peking House here in Chinatown,
00:11and this is the cost of doing business.
00:13I came from my last job being a sous chef out of Madison Park,
00:18where the menu is, you know, $400 to start.
00:20Obviously made a pretty big pivot to sandwiches and tenders for $16.
00:24I used to pay $29.99 per jib.
00:27Now it's over $40 a jib.
00:29So do the math.
00:31That's an extra $200 a week, you know, $800 to $900 a month.
00:34I used to have 30 employees at Brooklyn.
00:37Now I have six employees.
00:38I'm told that I go viral on TikTok now and again.
00:41I usually joke it was like an unplanned pregnancy.
00:43So we're going to keep it rolling.
