interesting
20+ years cooking for a living here.
I actually love cooking, and if old injuries didn't prohibit it would likely still be doing it.
but owning your own restaurant, maybe not such a good idea.
5% profit ratio is the norm.
30% food cost
10-20% labour cost
35-45% lease / utilities / advertising / licensing [ liquor licenses are an sob ].
and to really be getting the 5% profits:
7 days a week, staff working from 6 am to 1 am
[ open hours of 11 am to midnight ]
and as the owner, if you aren't a people person, you will kill the business rapidly, you are out front orchestrating the show more than in the kitchen cooking.
[ it's why I wouldn't take the offered promotions to management, no cooking time then ]
