How do the profit number change as we change some of the operational variables?
First consider a change in food cost.
Imagine, in the very meaning of the word, that we could slice a salami more thinly.
We would get a saving of, say, 10% in our food cost per customers,
so instead of $1.50, we would reduce the cost per order to $1.35.
We see the profits go up from $34 to $46.
An extra $12 or roughly 33% relative to the baseline.
Now lets go back to this baseline and
evaluate the impact of productivity improvement.
In the same way,
lets assume where we can cut the processing time at the bottleneck by 10%.
This would go down from 47 seconds to 42.3 seconds.
The input of profits is amazing.
You notice that profits go up from $34 to over $72.
This corresponds to well over 100% increase in profit.
Just as a result of a 10% productivity improvement.
Of course this hinges on the assumption that we have enough demand.