I'm a chef and thinking of starting 10 hives next spring in an attempt to enter the honey biz. My question is: what are the percentage breakdowns for a honey producer? For example, in the restaurant we usually figure our cost of doing biz this way: figure a meal costs $10, $3 of that is the restaurants cost to buy the food, $3 of that is also covering labor costs, and $3 of that is overhead (utilities, rent, etc) so we have 30% food cost, labor, and overhead totaling 90% cost of doing biz and 10% profit. In reality most restaurants only make 3-6% profits. So, is there any such breakdown for honey producers?