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What does it mean restaurants make their money in the margin, and catering fits where?
Posted on 1/26/18 at 7:01 pm
Posted on 1/26/18 at 7:01 pm
What does it mean that restaurants make profits in the margins?
And does private catering help a restaurant earn more money, or do they not earn as much.
And does private catering help a restaurant earn more money, or do they not earn as much.
4
Posted on 1/26/18 at 7:03 pm to Pectus
quote:
What does it mean that restaurants make profits in the margins?
That doesn't make much sense. Everyone makes their profits in the margin...
Posted on 1/26/18 at 7:19 pm to Pectus
Not margin. Margarine. They make their money in the margarine.
Posted on 1/27/18 at 10:02 pm to Pectus
Most restaurant P&Ls are broken into 5 major categories: Comps/Discounts, Cost of Sales (food,Bev,Bar), wages (hourly and management), Restaurant Expenses (non-food supplies), and Facilities. Margins are tight as minimum wages increases going around country. It takes tight margins in all areas to net EBITDA in the 18-20% range. There are ways of squeezing any certain like but it must stay consistent in food quality, guest experience, and value.
Off site catering (private or delivery) offer larger margins on all cost except facility because of transportation cost. Typically restaurants charge more for the food that they cater with and it takes less labor to execute %wise. If upkeep, lease, and mileage on a vehicle are high, then less margins.
Off site catering (private or delivery) offer larger margins on all cost except facility because of transportation cost. Typically restaurants charge more for the food that they cater with and it takes less labor to execute %wise. If upkeep, lease, and mileage on a vehicle are high, then less margins.
Posted on 1/27/18 at 10:12 pm to Pectus
Catering absolutely makes more money.
In my experiences, catering just increases bottom line sales.
In my experiences, catering just increases bottom line sales.
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