6 ms·
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% prof
by dugmartin 5mo 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
- throwup238 5mo agoThat’s a good rule of thumb, minus the profit margin.
- jen729w 5mo agoRight. But how much of that 30% food cost is insurance that the farmer paid? It's insurance all the way down.