On Oct 29, 9:15*am, Brooklyn1 <Gravesend1> wrote:
> David Harmon wrote:
> >ImStillMags wrote,
>
> >>Food costs for most
> >>restaurants is more in the 35% range. * And in higher end restaurants
> >>food costs can be more than 50%.
>
> >I always heard that the rule of thumb, for a typical restaurant, was
> >1/3 for the food, 1/3 for labor, 1/3 for the building and equipment,
> >and the rest is all pure profit.
>
> What rest... 1/3 + 1/3 + 1/3 = 1

Um...that's the point Sheldon. Profit is not easy in the restaurant
business.