post #31 of 31

I have a question. Labor costs of 35% seems high to me. I know nothing about the business, it just seems high. Could someone break that down for me, hypothetically? Let's say for an average restaurant with a steady business, privately owned. 

Of that 35%, how much would go to the line workers, the managers, the operators? Would the owners pay come out of 'labor', or some other overhead?

And maybe the number of workers vs managers vs anyone above a manager?

Thanks. Just curious.