Comment by dugmartin
2 hours ago
I've heard the rule of thumb in a well run restaurant business is 30/30/30/10:
1. 30% food costs
2. 30% labor costs
3. 30% overhead
4. 10% profit margin
2 hours ago
I've heard the rule of thumb in a well run restaurant business is 30/30/30/10:
1. 30% food costs
2. 30% labor costs
3. 30% overhead
4. 10% profit margin
That’s a good rule of thumb, minus the profit margin.