Quote:
Originally Posted by 450slcguy
How about the owners just pay their employees a decent wage and let the customers decide about leaving a tip for good service. Far too long have these bars/rest. been screwing their wait staff.
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Economics of a restaurant go roughly like this
1/3 Food cost
1/3 Labor cost
1/3 Other
A busy upscale restaurant with 140 seats might do $1M a year. It costs like $2k/yr in energy costs just to run a broiler. The energy costs alone for a standalone restaurant can easily run $100k/yr.