On Sat, 29 Oct 2011 10:11:55 -0700 (PDT), ImStillMags
> wrote:

>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.

Profit is easy when one knows what they're doing.