What should a deli department budget plan typically include?

A deli department budget plan is crucial for ensuring financial health and operational effectiveness. The correct answer includes labor costs, food cost percentages, overhead expenses, and projected sales, as these elements are foundational to any department's financial planning.

Labor costs encompass wages, benefits, and any applicable taxes related to staffing, directly impacting profitability. Food cost percentages provide insight into how much of the revenue is spent on ingredients, which is vital for pricing strategies and maintaining appropriate profit margins. Overhead expenses cover all operational costs outside the direct costs of goods sold, such as utilities, rent, and equipment maintenance, ensuring a comprehensive understanding of fixed and variable costs. Finally, projected sales are essential for anticipating revenue, allowing for adjustments in spending and strategy to align with business goals.

The other options, while potentially relevant in a broader context, do not directly pertain to the financial components needed to formulate a practical and effective budget plan for a deli department.