Quote:
Originally Posted by ernie
The highest marked up items in a typical restaurant:
Fountain soda: 20 times
Green salads: 8 times
Pastas: 6-10 times
Eggs: 5 times
Pizza: 8 times
wine by the glass is the highest marked up alcohol item in a restaurant: 5 times
Alcohol is indeed marked up but it in a well run restaurant cost of food good sold don't tend to make up any more than the cost of alcohol goods sold. Most restaurants run both those costs at around 30% with labor being another 25-30%. Surprised? That's because no one even takes into account the cost of a liquor license and maintaining that license. The cost of having a specialized person mixing drinks. The cost of extra glassware that is broken. The extra cost of insurance for a restaurant that serves an appreciable amount of alcohol. In a well run restaurant gone are the days where it is alcohol that makes you the money.
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Do you have any sort of source for these numbers?
You seem to be ignoring the fact that almost no one would go to pubs or lounges during the week. Who would feel like arranging a DD to go have a couple beers on the patio on Wednesday?