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Originally Posted by VladtheImpaler
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?
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The same rule of thumb applies, but where places like that are able to make more money is mostly by having a very limited, streamlined menu. Their supply costs are much lower despite charging much more. They also dont have to try and keep menu prices down so much to remain competetive. I'm not sure what their profit per plate would be, but the drinks would still be at least double.