Average Restaurant Profit Margin

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Information Average Restaurant Profit Margin

Title	:	Average Restaurant Profit Margin
Lasting	:	8.38
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Do you know your prime cost?
Comment from : The Restaurant Boss

No wonder alot use restaurant for other money goals
Comment from : watcher57

Do you include tips in the total sales/profit figure?
Comment from : Br8eyz 01

Good to know I am about to open a restaurant The oppourtunity came and I took it But i really appreciate wise people auch as yourself govong noobs like me great advice and things to think about Even the bible says to count the cost before you start the project :) thanks
Comment from : Christabella Garcia

Help
Comment from : Mark Clink

?
Comment from : Mark Clink

❤ this was very helpful
Comment from : Chef JB

That's why I cook out of a commercial food trailer It's paid for and that is critical if you want to make profits Of course it's family run so no added employee issues
Comment from : RL Lynch

you are the best
Comment from : Abel Garcia E

Hi regarding 6 profit margin does that include owners draw
Comment from : R B

Thanks
Comment from : Michael M

So not worth it??
Comment from : fc coz

I'm currently opening an outdoor venue on 12 acres in San Antonio, TEXAS I'm not too worried about the profit margin for that will come in time Luckily I'm funding the venue with another business of mine that generates about $130,000 in profits a month I don't really feel the burn like most people, but I would imagine how it could definitely be crucial to control your profit margins brbrI literally just purchased an $11,000 smoker custom made, ordered $25,000 of limestone blocks, and $17,000 of artificial grass, with the rental of equipment for the month at about $20,000 Spoke with a gentleman yesterday who is putting a package together for a stage and outdoor speakers for $60,000 I haven't even reached the actual kitchen yet Like I said, I don't feel the burn because of my other successful business Good luck everyone, I wish all the best
Comment from : Private

How many employees would you need if its a smaller family owned shop?
Comment from : ZeloWatch

I manage an amazing restaurant The owner doesn’t see how bad our turnover is bc of the culture he creates Can you do an in depth video on turnover cost?
Comment from : Music To My Ears Djs

Hai Man U r absolutely great in presenting the videobrMay I ask u a question?brI am running 2 Resturant in about 5 km brI would like to to make one as a central kitchen,to reduce labour cost,brGas,purchasing on bulk ,and for reducing electricity costs alsobrI do have a proper plan about it, but lacking in proper guidance in term of practicalitybrNeed ur help bro 😊
Comment from : Ajmal Vahid

dont think you wil keep your success when in an 8:37min video you have only 4min of usefull informationthe rest is pure bullshit
Comment from : andre camacho

What's your take on franchising business?
Comment from : Divya Mody

Uh, if the way u said is correct, all restaurant owners will quit and move for other businesses I need more information about how to make more profit But tks for info
Comment from : tu ja

1min half way info 9 min infomercial dont worry im not coming back to your crap
Comment from : mgtazco

I hate this business brI love the passion for the industry but the money not even worth it
Comment from : Lola G

I successfully set up my restaurant business through the help of a Public Loan Company which granted me a loan of 350k at 3 rate in return, I'm paying monthly and it's been going so well working with thembrAnyone looking for a loan to start up or expand their businesses should find a link on my profile bio to find their website on how to applybrGoodLuck,
Comment from : Amanda Harrison

U mix the container price in with the meal
Comment from : michael woods

hahhaha
Comment from : Harold Conner

there is no way rent and marketing is 10 of gross sales Rent cannot be that cheap!
Comment from : Walter D

20 other expenses sounds too much
Comment from : Cafe Ostro

Awesome
Comment from : Chris B

Tax???
Comment from : Darcy Adam

Do you have any profit margin information for popcorn shops?
Comment from : Lee lee D

What percent of sales goes to kitchen, front of house staff, and Managment? 16, 8, 5?
Comment from : Tom Harris

Thank you for posting this
Comment from : Rene Deleon

This is really not worth it with all those cost
Comment from : Stevens Gabriel

More than 50 of the video is just shameless begging and self promotion, I pay for premium to not have to hear adverts and nonsense
Comment from : Paul Davey

What if rent and utilities ade fixed how much should that be?
Comment from : drew nicholson

Love your videos buddy! I have two quick questions and would be grateful if you could share your viewsbr1 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 timebrbr2 Would you recommend buying a running franchise store, specifically when you just have 20 of the asking price in account?brbrThank you
Comment from : Kashish Dua

10percent rent in Dubai not possible in Dubai
Comment from : Imtiaz Ahmed

Where discount hit in the p and l
Comment from : Tarvindra Singh

I'm here because I work at a restaraunt and my boss won't buy soap or sanitizer We've been out for weeks and scrubbing the dishes with a green pad and water
Comment from : Nunya Business

Ryan 😄😄😄😄 This is faheem and I watched this video in my wife's phone I already have subscribed years ago and still I get your news letters in my Gmail You are talented 👍
Comment from : riz rizzz

The key is how you breakdown the OTHER EXPENSES
Comment from : Gong

Any examples of resturaunts with profit margins higher than 10?
Comment from : Oscar Moreno

Nice i like my dad hve a restaurant he did more than 5million$ to be honest and it becames a company in 2016 thats what made us alot of money using the name
Comment from : Dracoo Ss

????????brI enjoyed this videobrDo you have a Spreadsheet that I can utilize to plug in all my expenses to see where I am each month?brAlso in figuring out Prime Cost, do I include Sales Tax Collected?
Comment from : Daniel Linares

Nice content! Could you talk about seating plan and furniture in F&B?
Comment from : Abdur Rahim

Jump 2:14
Comment from : Wiki NewForum

What do you include in the prime cost?
Comment from : dipti ashish

is opening a bar/restaurant worth it ??
Comment from : Ankur Bansode

Great insights!!!
Comment from : Jayram Londhe

Boggles my mind why people shove stuff down drains The trash can is right there, use it
Comment from : Pepper Talks

Thank u
Comment from : Alicia Nishae’

what kind of restaurant did you manage before, and why did you change job?
Comment from : Fons

The restaurant game is a tough one, but like anything when successful it can pay out well
Comment from : Food Bizz Talk

I disagree Not sure what kind of data clickbaconcom is throwing up for your analysis We wwwfeetobistrocom run a couple of restaurants in India Food cost can be maintained at 30-35with correct production techniques All fixed cost including rent, utilities and labour 30and rest of the variable costs including marketing and sales commissions around 20 Net 18-20 EBIT is what we deliver in our restaurants Feel free to connect with me if you have questions
Comment from : manoj soans

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
Comment from : How To Grow Your Restaurant Business

Hi Ryan , i just start to recently follow your nice video , i have watch carefully this video and i must say that the profit margin ur are talking about is extremely low I am a group head chef so i am going through P&L every month and the profit our restaurant does , on avarage are 20 to 22 talking pure EBITDA! I guess if a restaurant is run properly could even make 25 to 35 as in my company we have overhead and hotel expenses that a singol restaurant wouldn’t have , what you think ? By the way nice job by giving all those great info and tips please keep going !
Comment from : elgitano888

Quite informative!!
Comment from : Sachin Biala

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
Comment from : Jay Silva

what a stuffs i got from your videos bro so great and helping brother thanks still watching for more
Comment from : Prosper The Dubai Explorer

My labor costs are to high finding it to cut it down with out cuting production can you help me
Comment from : GINO BUSCEMI

Hey Ryan whats your view restaurant industry after Corona Pandemic Actually I am from India & was planning to open a cafe but before starting the business this pandemic affected the entire world So just share your valuable thoughts on it
Comment from : Shashank Shahi

I check my labor cost every day and I want to know is I should use net sales total or gross sales total to get my percentage?
Comment from : chavito playz

In my restaurant chain I shoot for 25 Profit My chain is a lot like a Blaze or Mod Pizza so cost are a lot lower
Comment from : Luxur Review

Hey buddybrQuick qbrIn the beginning after open, is it normal for labor to be high for a time until sales start to hammer labor down It’s been my experience, that this is true What I need from you is, that time frame, what should it beor is there a rule of thumb accepted norm brTough question, and most answers would start, it dependsbrWell, my depend is money put back to survive until sales move up Just want to make sure I’m in the ballpark I’ve been around 35 plus years and should know, but in a perfect worldbrThanksbrTimbrIn Alabama
Comment from : Tim Vakakes

Thanks you sir
Comment from : jalal uddin

I am in the fast casual- with a very broad set of products Would you rather suggest setting a fixen budget for a day Like buy every day goods for 500, for example And when it’s Sold it’s sold out Or would you try to match it really close every day brGreat Stuff btw
Comment from : Jan Höppner

What does one do when they grew up working for their parents restaurant and they’re parents are worried about the transition Whether it’s passed down to their children or whether it’s best to sell and move on
Comment from : Shelby Thompson

4 - you're welcome 5:00
Comment from : John_ Carter

Dear sir can you tell me more details About p&l I would like learn about it from A to Z
Comment from : Athiya jalill

Very helpful Video Thank you!!!!brramonasantillano@gmailcom
Comment from : Ramona Santillano

How to calculate the sales for the start up?
Comment from : wael MAHFOUZ

When figuring your labor cost, do you figure quarterly taxes into that number to? Benefits?
Comment from : Kevin Pereira

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 brMuch appreciated 🙏
Comment from : Jannet Gonzalez

Can you do something similar on food trucks
Comment from : Shibli Ziadeh

So my restaurants profiting 33 is not bad You usually make really good videos I must say this was useless
Comment from : Francisco Jaimes

How do these numbers compare to a cafe or coffeehouse? Still about the same?
Comment from : Jason May

Thanks for sharing :D
Comment from : Ivan Torres

One of the best FB knowledge channel
Comment from : PartyBass

I've finally got my wife to the point of being open to researching the use of your Bacon Software She watched this video and visited your website by my side & liked what she saw She is now willing to give it a try (which is another Bill for me lol) BUT I have some questions, as follows: 1 Her ultra small cafe/restaurant isn't profitable "at all," (though it is slowly growing in the right direction) as I provide her building, utilities, equipment and cover some other cost using my social security Thus, she does not have any POS software I do, have a computer in my office but all she has is a cellphone and/or access to an Android I-pad Her sales are recorded "old school" via customer sales ticket Soooo it's a "no-brainer" that your program needs data to analyze so can I input data for her (somewhere/somehow) that your Bacon Software can digest/analyze ?? Perhaps said data is input via your cloud based program I dunno 2 If we subscribe to your Bacon program "can we cancel at any time without penalty" ?? or are we locked in somehow/someway ?? 3 Does your Bacon program provide and/or include its own POS service ?? so we don't have to buy some other expensive program ?? 4 Is there a way to change the background color of Bacon "to Dark Mode" as my eyes are shot & white light is very hard on same Note: My "Dark Reader Program" won't even work on your website in Firefox (don't know about Chrome), which is brutal for me Jus' sayin' and All this said are you open to a Skype conversation ?? We are located in the Philippines (though I use a VPN for security reasons) and we are 12 to 14 hours ahead of you "time wise" depending on where you are located That said I understand the value of Good Tools, as I was a businessman for many years in California until the business climate in same went to hell and I bugged out to retire I want to leave my wife (a Philippine Citizen) in a strong position financially when I graduate, and I believe a Tool like Bacon just might help get the job done Cheers Kev out
Comment from : CruisinKev1

Love this channel!! Just opened a pizza take out 2 months agothis channel provides valuable content!!
Comment from : OGMANZFAN69

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

Very good vedio
Comment from : Shandel Mclaughlin

Your videos are awesome Stop asking people to subscribe so much just say it once or twice Get rid of the 2 minute speech at the end begging for subscribers You will reach your goals Your gonna have to get more creative with your video titles Add a little click-bate/interest For example: How to deal with difficult customers this video is for restaurant owners only customer from hell ruins my day start to peak interest and begin to see that not only restaurant owners and managers will benefit from your channel These are questions customers always ask and would appreciate the answers to also It will be more interesting in many ways to people not in the industry or not yet in the industry Wait until they find out restaurants don’t profit 99 they won’t be able to resist commenting and sharing the video in disbelief
Comment from : Giovanni Soluri