Actually, this is likely more reflected of the total cost than just the raw materials. The way this waste is measured (at least at the two places I worked), is that at the end of the assembly line style cooking area, there are a couple trash cans. Most food is not discarded before it's already cooked, assembled, and ready to be handed to a customer, because most of our waste wasn't from burning meat or over/undercooking something, or from accidentally dropping it, etc... It was from the line messing up customized orders/assembled and already cooked food passing it's "expiration date" (which isn't the "safe" date, it's the "not representative of what a Big Mac should be" date.

So, unless a manager can correct me here, I'm pretty sure this already includes the cost of all the labor/locational stuff, because by the time the food gets discarded, it has already been assembled.

This would also reflect the huge cost difference between the salad and burgers, because the salads were very labor intensive to make

Another thing that makes me think this includes all those variables is because the sign we used to have that showed how many patties had been wasted (not the whole burger like this, but just the patties) was FAR cheaper per patty than this would imply.

Final thing that makes me think this is total costs is because on a slow day, a manager once started talking to me about the price of this stuff without labor, and about how incredibly cheap it was. Quoted "it's around a quarter or two just for the materials of a quarter pounder, but only a dime or two for the material for a mcdouble" he also pointed out that the materials for the chicken sandwiches (not the hot'n'spicy, but the club chicken fancy sandwiches), were closer to $1, hence the huge price increase on chicken compared to beef. This was possibly because McDonald's buys FAR more beef than it does chicken I believe. But I don't know that for a fact, so correct me if I'm wrong please.