What is the average net profit for restaurants in the USA?
361449
For most it is between 6 and 8 %. The highest end of this spectrum is 13%.
378122
Traditionally, deli style restaurants outperform all other food concepts in the restaurant market. They simply have a higher profit margin on average. Pizza concepts run a close second.\n\nFor years, the three fastest growing franchises have been:\n1) Subway\n2) Curves\n3) Quiznos\n\nIt's no coincidence that two of the top three are deli restaurants. The third is a women's workout center btw.\n\nWhat really determines how fast a franchise will grow is not the quality of their product or service. It is the Return on Investment (ROI) for their investors and the size of the startup costs. The top three fastest growing franchises all have relatively low startup costs, $100,000-$600,000 depending on the location and the size of the store, with the averages being between $200,000 and $450,000.\n\nThere are however some downsides to starting one of the fastest growing franchises, one downside being market saturation. While the profit margin for deli franchises has always been high, Subways in the past have averaged 25-28% profit margins after royalties, these margins have been dropping fast in the last few years due to market saturation. Basically, most the prime locations are already taken. The growth of the franchises are outpacing new prime location spots being built. What's resulting is that new owners are putting top franchises in less than prime locations and the average profits on those stores are less than the owners were lead to believe they should be. Subway is currently under investigation for mistated potential earnings to their franchisees.\n\nUltimately, the best franchise isn't determined by which frachise has the best record, most profit, etc., though all that should be a consideration. If you really want the right franchise, find an area with plenty of expendable income and a need that is not met. Then find a good, profitable franchise that meets that need to open up. Creating a supply where there is already a demand is always the safest bet.\n\nIf you'd like some help choosing a franchise, or have an idea you think others would pay you money for, and want to build a plan to run and eventually franchise it, contact me.\n\nBrandon O'Dell\nO'Dell Consulting\nRestaurants/Retail/Bars\nbodell1@cox.net\nhttp://www.bodellconsulting.com
145456
$15.4 Billion in Revenue FY2002\n$893.5 Million in Net Income FY2002
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US Department of Labor has a nice website called the Occupational Outlook Handbook.\n\nhttp://www.bls.gov/oco/ocos161.htm\n\n"Median hourly earnings of chefs and head cooks were $14.75 in May 2004." It doesn't answer anything about California, though.
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I just did an economic study on this one...outside of general good service...\n\nIntroduce yourself BY NAME.\n\nWrite "Thanks, [your name]" on the check near the total of the bill.  In casual dining, a happy face helps!\n\nListen to your customers.  For some, be the life of the party.  For others, be calm, efficient, and polite.\n\n"Sell up".  Get the extra salad, drink, glass of wine, appetizer.\n\nExpensive restaurants will result in larger tips.  But sometimes that will be offset by fewer hours.  However, fine dining is still pays the most overall.
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THE STAFF!!  I have worked in restaraunts since I was 15 and I must say that if your staff isnt GREAT CHIPPER UPBEAT And ready to deal with the JERKS that walk in then you restaraunt wont do well either!  You need to establish a 'regualr' customer base and really get the word out.  2/3 businesses dont make it past the first year due to going into the hole.  Make sure that you are prepared to losse money your first year in order to provide promotions and specials to the public to get them into the restaraunt.  Make sure that since this is your first atempt that you only hire experienced servers and cooks.  This will not be the place to train new employees!  Make sure to set a budget for each month and make sure that you stay within it!!  I helped open a restarant in St. Charles MO and they are now making a killing off the business so this is where I get my info from.  Make sure also that who you have doing to books and all is someone who you TRUST!!  Accounting is a huge part as well!!  Make sure that you like all of the food that you serve cause if you dont like it and you wont eat it chances are that the public wont either.  Any time that you try a new dish serve it as a specail once or twice a week for about a month to see what the responce is to it first.  Have your staff taste things as well they will be your most honest critics!!  Cause they wont want to serve something that they cant sell... you have to think that servers make money directly off of your products.\n\nOh and feel free to IM me at justone_girl on yahoo.  I would love to help you out any more if I can
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I have worked on underwriting some loans provided to gas stations and typically for a business of $1MM - $3MM, you have:\n\n1/ 17.2% gross profit margin.\n2/ 0.9% operating profit margin.....very tight margins in general in this industry.\n3/Current ratio of +1.8x and quick ratio of +0.7x.\n4/ Debt to net worth ratio of 8.0x or lower....\n5/ Return Of Asset of 5.1x
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It completely depends on the time of day and what shift they are working.  I work at a casual dining restaurant and I can usually count on 40-50 dollars on a weekday afternoon if I work at least three or four hours. On a Thursday, Friday, Saturday night I can make anywhere from 70-120+ dollars.  It REALLY DEPENDS I have made less than that several times.  Keep in mind that most often you will not receive much of a paycheck.  I only get $3.19/ hr. and there isn't much left after they take taxes from my tips.  It can be decent money but it is a thankless job that requires serious self-control sometimes.\nAlso, if you are looking for a restaurant to work at I would suggest dinning at a couple that you were considering first.  Be very observant of how the staff interact and that the restaurant seems to have good business.  Good Luck
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Gross Sales - $160,000\nSales Return - 32%\nAllowances - 51,200\nNet Sales - 51,200
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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.
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in really simple terms, your profit is how much you made on the sale.  for example, if you sold an item that cost you $40 to make for $100, your gross profit is $60.   you also had expenses of $25 (taxes, etc).  your net income is $35\nyour profit margin is usually given as a %. (net income divided by revenue)\n= 35/100 = 35%\n\nnote that there is a gross profit margin and a net profit margin.
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There is a schedule on the IRS web site that will give you general terms for per diems.   Most companies average $30 to $40 a day for meals.  take into consideration where the person is traveling and time of year (seasonal areas tend to increase prices).
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I happen to own a business where all my clients are bars and restaurant owners.  From the short description you gave it sounds to me like a bar without alcohol.  All bars and most restaurants make thier real money by selling drinks for $4-$6 which cost them about 60 cents.  I am guessing that you could not sell very many $5 Cokes.  They usually have a cover charge and sell food but the real profit center is the bar.  It sounds like you would have all the costs associated with owning a bar but not have the major profit center.  Also, being in a rural area you would limit your door revenue by having a smaller, less dense population.  As with any business plan, look very carefully at how your revenue would be generated and how many patrons you could realistically get in the door (and on a regular basis - young folks are finicky).  Good luck!
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If you are alone, in-room dining usually is more profitable (compared to dining at the restaurant of the same hotel ). You know exactly, what you want to order, ( you know the prices - spend decent time to research on costs ), and then order. If you are alone and go to the hotel restaurant, you typically end up ordering for more than what you can eat, and end up paying more.
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Subscribe to Restaurant Startup & Growth magazine. There are several other food service industry magazines such as Restaurant News, but Restaurant Startup & Growth publishes the best and most informative article by a huge margin. They don't beat around the bush and guide you to purchasing some sponsor's services like most the magazines, they lay out advice, in layman's terms that anyone can understand on real issues that restaurant owners and food service managers face every day.\n\nBrandon O'Dell\nO'Dell Consulting\nRestaurants/Retail/Bars\nbodell1@cox.net\nhttp://www.bodellconsulting.com
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You can find out the minimum wage for any area in the United States at the web site listed below.\n\nHope that helps!
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Here is a link to an outline of a $1000 market trend report for the US gourmet chocolate industry:\nhttp://www.marketresearch.com/map/prod/957483.html\n\nI'm sure that an 'A' in Marketing 101 probably isn't worth $1000 to you, but the outline is quite detailed and it might provide you with some important information/issues to the industry and structure for your project.  Good Luck!