re: A Chef's Perspective

Not looking for specific numbers here because that is none of our business, but I've always been curious of premium restaurant margins vs casual dining (chain) margins. A long time ago, I worked at chilis to put myself through college and loved it. I worked FOH and BOH and was asked to go into management when I graduated. One of the things I remember my GM saying was that restaurants are a game of pennies and that two or three bad guest issues can cause you to make 0 profit for the night.

I'm curious of the truth in that statement and if it applies to your business model.