Quote:
Originally Posted by btimbit
Appetizers are usually a good money maker, same with desserts like you said.
Add-ons are also a big money maker as far as cost/profit goes. That steak might not make much money, but add mushrooms and shrimp onto that and now it's a different story as those things are cheap. Say the steak was $30, and the profit was $2. Add 6oz of mushrooms to that (Cost $3, profit $2.75) and now that 30/2 steak becomes a $33 steak with $4.75 of profit. Doesn't seem like much but if you look at it in percentages it adds up quick.
Drinks are definitely the biggest though, say a place did $10k in food sales in a night, the drink sales could easily double or triple that. And that's just the sales before costs, so keep in mind that of that 10k in food, maybe 1-2k is profit. But of the say 20 in drinks, a good 10-11k of that would be profit.
What makes this more interesting is the manpower, development and training required to make that food vs just showing a bartender how to pour wine.
That's why they say the best advice to anyone looking to open a restaurant for profit, is to open a bar instead.
|
Thanks for that. Is that true across all price points? If you take a place that really gouges you on food, like Rouge, would their margins be healthier, or does it get eaten up by higher input costs, and they still have to rely on selling wine at 3x?