Originally Posted by
Kapadons
You understand the difference between gross sales and profit right? If you are a restaurant , 8-10% profit margin is pretty standard(unless high class or fine dining) and you take 2.5% of that 8-10%? Changed the entire business.
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Seems I was a little to high
"Full-Service Restaurants
Full-service restaurants at all levels spent about 32 percent of each dollar on the cost of food and beverages, 33 percent on salaries and wages, and from 5 percent to 6 percent on restaurant occupancy costs. Profit margins, however, varied according to the cost of the average check per person. Those with checks under $15 showed a profit of 3 percent. Those with checks from $15 to $24.99 boasted the highest profit margin at 3.5 percent. Finally, those with checks of $25 and over had the lowest profits, at 1.8 percent