Average Restaurant Profit Margin

Do you know your prime cost?

4% - you're welcome 5:00

Really grateful for your videos. You most definitely provide golden knowledge. We just had to buy a new grease trap and will need those drain locks. I don't want to deal with that type of issue for a while. Much appreciated 🙏

Love this channel!! Just opened a pizza take out 2 months ago..this channel provides valuable content!!

Great video, great information

what a stuffs i got from your videos bro so great and helping brother thanks still watching for more

Great insights!!!

Thank you for posting this

❤ this was very helpful

I am always inspired by your videos. I have operated a diner here in small city with a poor demographic for the past 35 years. I started at age 22. It’s no surprise that the total cost to operate compared to 25 years ago makes me wonder why so many people think it’s a walk in the park to operate an eatery. They open up a new place 4 times a year under cut all others prices and close in a year or less. But meanwhile my guest flock to these places ad then run to FB and tell everyone to try it or not. Most of these people work for the eatery trying to get guests to come in. My biggest Expense is Labor and I do the cooking everyday with my partner as we split the day but have a cooks assistant to help with overflow and clean up. Our weekly gross is $6500 - $7500 and my weekly labor not including me is $2200. That’s 1 part time cook, 1 weekend dishwasher 2 weekday servers and 3 weekend servers. My partner takes over $900 a week for himself. My COG are $1500 - $2000 a week my rent is $2100 a month and utilities are $1000 a month. Cable $200 Insurance $150, CPA $150 a month. $500 for Misc a month. Lately many repair bills and I do spend $300 a month advertising. Does this seem good, bad, average?

Nice content! Could you talk about seating plan and furniture in F&B?

I learn more about what my financials should look like from you than I have from any accountant I've worked with to date.

I am helping my fiancée open a burger joint in Mexico. These tips are truly helping me establish a better baseline to her business. Thanks @ the restaurant boss

A restaurant owner has to work with a very thin margin. To improve margin you may require single point operation management as well as ways to improve guest retention and attracting new guests that will lower operating costs.

Love your videos buddy! I have two quick questions and would be grateful if you could share your views. 1. What'd you recommend as a good franchise to invest in if you are looking to eventually let it run on auto mode through staff and least of your personal time. 2. Would you recommend buying a running franchise store, specifically when you just have 20% of the asking price in account? Thank you

Thanks for sharing :D

Thanks you sir..

Hello Ryan, it’s been some time since we last communicated, and was hoping you could direct me to a good resource that will give some statistical info on demographics for selecting a location for a pick up carry out pizza specialty shop. Such as average customer visits per month. Population sizes for your average neighborhood/ contiguous towns. That sort of thing. Working on projections/ business plan. Thanks again, and as always…great content.

Quite informative....!!

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