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10 things your restaurant won't tell you

post #1 of 6
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MSN article.
10 things your restaurant won't tell you - MSN Money


Some people are more in the know then me. Kidding.

Luc
I eat science everyday, do you?
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I eat science everyday, do you?
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post #2 of 6
Interesting... me thinks this is one of those articles that puts us (professionals) in the spot to have to defend ourselves. Kind of a "shock and awe" expose.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #3 of 6
I love when people complain stating that we make so much money and that our $5 is too expensive and that they could buy a chicken breast for $2. Oh so I guess I cook here for free, utilities costs nothing, and you also brought your own plate and utensils...and thats just scratching the surface of our costs. Stupid f**ks...I can't believe they're gonna be running businesses once...if...they graduate.
post #4 of 6
The message is out there in the media that restaurants are lucky to net 5%

Customers you want?, they know that already, unless you're in a suck-*** market economy. Then the gloves are off.

Cat Man
post #5 of 6
Average restaurant takes home $0.04 on the dollar? I remember it as being closer to $0.03.

You guys remember that joke? Wanna go bankrupt? Start taking Amex. :D
post #6 of 6
If you have good controls and systems in place, it should be close to 0.05.
If you're sloppy, could be zero, or worse.
Portion control, cost of goods control, shrink control, labor control and a solid understanding of what RTN's you get on every plate should put you in the 0.03-0.05 range. I say that from personal experience.

I like the saying, "the fastest way to become a millionaire, is to start off as a billionaire and get into the restaurant business.

Cat Man
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