what are the margins in a restaurant business?
102755
A general rule of thumb for restaurants are\n33% for food cost\n33% for labour (inculding yours)\n33% Gross Profit which you will pay your fixed\nexpenses such as rent, insurance, etc.\nRemember these figures are just guides and they\nmay vary a point one way or the other.
885069
Treat all employees fairly.\nTreat all customers fairly and honestly.\nHave a greater goal than the bottom line of profit which will benefit others.\nPay your bills in a timely manner.\nDo not offer goods or services which will harm a customer or that are sold as better than they are.\nDo not take advantage of a competitor's misfortune.\nRealize that you are there to serve.
25628
United States\n\n\nRestaurant bills usually don't include service charges, although some establishments may include them for large parties -- usually six people or more. For good service, it is customary to tip 15 to 20 percent. Bellhops and porters usually receive $1 to $2 per bag -- more if your bags are heavy.\n\n\n Taxi drivers are tipped 10 to 15 percent of the fare.
307728
I'm an accountant, and we never expect tips.  A lot of clients will offer things like dinner at a nice restaurant or tickets to an event if they want to do something nice, or offer their products or services in return (example, liquor store owner gives a nice bottle of wine.)  But its definitely not expected or required.
223934
Check with a small business beaureu for your city.\nAnd if you need help training your staff... I'm your guy.\nWorked in the restaurant business for years.
705460
Look in your local phone book under the Caterer's and ask them their prices, also ask them if they will let you sample their food, in their place of business or some caterers let you come to a reception they are doing and taste test the food on the side.  Good Luck to You.
331887
My family bought a restaurant.. Honestly the most important thing is location, the second is need of that business, make sure there aren't too many others within a close distance. Third, always do a survey in the community, to see if that would be somethin that they would be interested in. And another important factor, is that you want to trademark it, so put it on the stock market, and sell immediately!\n\nHope his helps a little!
747089
yes the tips make up for the lower slary, it all depends on the type of place yolu apply at, the more expensive the restaraunt the more you will make.
872357
For the best profit margin, consider taking mostly high-end, high-ticket items. This will not only net you the best return, but it will also bring in good business if you advertise as such. Make it sound like a boutique, not just a run-of-the-mill used "junk shop." Call items pre-owned, gently used, etc. You can take in nice furniture, jewelry (if you can keep it secure), collectibles of many kinds, electronics like stereo receivers, high-end speakers, computers, high-def televisions, nicer appliances, etc. Make sure you research prices so that you are in line with what a used item should sell for - if people bring in items and expect too much money, it won't sell and will just take up valuable space. Make sure you can test electronics and electrical items, too, because your reputation will be damaged by selling non-working junk! Do make sure to take enough of a commission - if you don't, you won't even make enough to pay the rent. Don't take anything in poor condition as it will make your store look dumpy. If you take CDs and DVDs, you won't make much per piece, yet they will still be a lot of work for you. I wouldn't bother with things like that to be honest. Not worth the hassle! Make sure you advertise a LOT or nobody will even know about the store. Advertising is a good investment. Good luck!
706337
sorry man i know you want real answer but really try to read strategys  for the biggest fast food restaurants\n\n\ni hope the best for you
287205
You can downlaod a free manager performance review here: http://www.restaurantowner.com/public/353.cfm
345261
Contribution margin is sales revenue less variable costs. It is the amount available to pay for fixed costs and provide any profit after variable costs have been paid.\n\nIn this case\ncontribution margin = 1,200,000 - 215,000 = 985,000\n\ncontribution margin percentage = 985,000/1200000 *100 = 82.1%
396416
depends on their contract with the restaurant
420130
1. Contribution margin = revenue - variable costs\n= $12 - $0.40 = $11.60.\n\n2. Annual Break Even Point.\nFixed Costs = Workers + Rent\n5 workers * $9.90 * 40 * 50 + $1750 * 12 = $99,000 + $21,000 = $120,000\n\n120000 / 11.6 = 10,345 Haircuts.\n\n3. Operating Income = Gross Profit - Operating Expenses\n20,000 * $11.4 - $120,000 = $108,000\n\n4. Contribution margin = revenue - variable costs\n= $12 - $6 - $0.40 = $5.60\nBreak Even:\nFixed Costs = Workers + Rent\n5 workers * $4 * 40 * 50 + $1750 * 12 = $40,000 + $21,000 = $61,000\n\n61000 / 5.6 = 10,893 Haircuts
491755
I mean this in the nicest way possible. If you have to ask these questions, you are NO WHERE near ready to open a restaurant. Operating a restaurant successfully is one of the most difficult tasks demanded of any business owner. Restaurants are warehouses, manufacturers, retailers, deliverers and services. They incorporate every facet of every industry, all into one high traffic, low ticket businesses.\n\nUntil someone else is willing to pay you to open restaurants for them, you're not ready to open one.\n\nOnce again, not trying to be mean, I just thought I'd toss a little reality at you.\n\nBrandon O'Dell\nO'Dell Consulting\nRestaurants/Retail/Bars\nhttp://www.bodellconsulting.com\nbodell1@cox.net\n(316) 390-6598\n\nFree initial consultations
511109
Since you probably know that the profit margin for grocery stores are extremely small , less than 2 % of sales. The most Important is determine your potential client and area. For example are doing a Hispanic or ethnic market or a chain store? Determine a location that is close to your clients. Also determine what sets your grocery store apart from others that can draw new clients from the big chains such as Wal-mart.
18706
Make sure to check on the insurance.  It can be very high for a new business.  Are you going to be serving alcohol?  Liquor liability costs a lot.  When you do open, get the word out there.  Tell everyone.  Hand deliver take-out menus to all the local businesses for lunch.  Introduce yourself.