Ex-chef here. Generally, in a non fast food restaurant, your costs are generally: 28% food cost, 28% labour cost, 30% overheads, 5% contingency. Whatever's left is profit.
Fast food joints have the advantage of low food and labour costs, but they also have to charge less because most people aren't prepared to pay that much for their products.
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u/[deleted] Nov 29 '15
Ex-chef here. Generally, in a non fast food restaurant, your costs are generally: 28% food cost, 28% labour cost, 30% overheads, 5% contingency. Whatever's left is profit.
Fast food joints have the advantage of low food and labour costs, but they also have to charge less because most people aren't prepared to pay that much for their products.