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Started By
Message
re: Markups at restaurants/fast food
Posted on 3/13/25 at 3:52 pm to Lake08
Posted on 3/13/25 at 3:52 pm to Lake08
Suspect that is a tough business. Not just unit margins. Is about revenue per table (customer thruput and repeat customers), consistency in quality and service often in cut throat markets and high staff turnover.
Have heard a few pennies difference in unit butter cost will make enough difference for restaurants to switch vendors.
Have heard a few pennies difference in unit butter cost will make enough difference for restaurants to switch vendors.
This post was edited on 3/13/25 at 3:53 pm
0
Posted on 3/13/25 at 3:54 pm to Lake08
quote:
The worst is tea. Good friend owns a restaurant and tells me with refills it’s under .10. Some places charge $3.00
It all averages out. The ultimate goal is to achieve a 27% food cost which allows enough to pay decent salaries and overhead cost..
Posted on 3/13/25 at 4:06 pm to Lake08
I’ve read soda. At the cost of it today I ask for water now.
Posted on 3/13/25 at 4:06 pm to Lake08
Dressings, toppings, and sodas for me. Low cost items to both parties that sell in high volume keep the overall cost down. I can maintain a 23-24% food cost that way
This post was edited on 3/13/25 at 4:08 pm
Posted on 3/13/25 at 4:12 pm to Lake08
Signature Cocktails
House Margaritas
House Margaritas
Posted on 3/13/25 at 4:17 pm to Lake08
Soft drinks are the highest profit margins in fast food.
Posted on 3/13/25 at 4:22 pm to Lake08
Lower and mid-priced restaurants are shite now.
They all use the cheapest ingredients they can source.
Just horrible...
They all use the cheapest ingredients they can source.
Just horrible...
Posted on 3/13/25 at 4:22 pm to Lake08
Sodas/Tea/Coffee.
Everyone that's ever worked in a restaurant knows this.
Everyone that's ever worked in a restaurant knows this.
Posted on 3/13/25 at 4:26 pm to dgnx6
quote:
And if talking about a restaurant with a bar, the bartenders aren't paid shite, they make tips, the kitchen staff is paid more. It cost you more to employ the fry guy.
What?
When I was a bartender, I wouldn't work for anything less than 20% above minimum wage. Waiters got $2.15 and tips. I was getting $10 and tips. Bartenders are quasi back of house in restaurants, so they get paid a full wage. They are making drinks for the whole restaurant and managing a bar. No one is doing that job for the tips they might get on a slow Tuesday.
Posted on 3/13/25 at 5:53 pm to Lake08
It's 100% the below market labor rates for most of the staff.
Posted on 3/13/25 at 5:56 pm to Lake08
For Canes like 15 years ago, it was soda, then coleslaw, then canes sauce I believe.
Posted on 3/13/25 at 6:46 pm to tigeraddict
quote:
Said they make little off burgers, but made a killing on fries and drinks...especially when you supersized them
My kid has greenlight and I saw a charge to McDs a couple of weeks ago for $7.47. Asked what she got- two medium fries. That's it. For $7.47!
Growing up we were a water family the rare times we went to a restaurant. Told myself that when I have kids, they would be able to order whatever they wanted. And that was true until the last few months when we realized our usual places were now charging $3.50 (or more) a drink. We all get water now.
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