His explanation was that the trick lay in volume and in cost cutting. They were selling about 2,000 barjari meals a day. That led to an economy of scale at which 10 yielded a nearly 10 per cent margin of profit. This was the same approach, he said, that made it possible for ISKCON to provide Akshaya Patra meals for 6. If your volume was large and your profit goals modest, such things were possible, he explained.
