What It Costs To Run a Restaurant

[@scoobydog411]

Yes that's why everyone is under paid. Think about the freezers running 24 hours a day. If your closed 1 day a week ,that's 4 days a month with zero income. It all ads up. People run restaurants because they love people and they love food.

[@DanielIles]

This is an awesome breakdown. I think that being upfront and honest with your employees can help a lot to improve moral and not have them misunderstand that you are making a killing from having them at minimum wage

[@themaestro9527]

Hmm... I guess that's why Subway only gives you 2 napkins.

[@kingringo]

Four minutes. Straight to the point. It doesn't take twenty minutes to break this down. Great video!

[@huybui8522]

I am a restaurant staff and now I am also learning English, so this video is really helpful for me

[@d.lawrence5670]

Anyone who doesn't TRULY want to run a restaurant for the love of it has just left the room. Which is a very good thing.

[@carlaandreina5554]

Excellent Video! Forgive me for chiming in, I would love your thoughts. Have you heard the talk about - Bonincoln Wordless Authority (just google it)? It is a great one off guide for getting finance for your business without the normal expense. Ive heard some pretty good things about it and my cousin at last got amazing results with it.

[@DavidScottPeters]

Right? It's the toughest business I know and restaurant owners are tough cookies. But when you run a restaurant with systems and efficiencies, you can open up a 15-20% profit margin. But it takes serious discipline and a great management team.

[@lepetitchat123]

"for the love of it"? even though it is not sustainable? get a reality check, dude. love doesn't conquer everything.

[@hectorman8709]

I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app

[@gavinokoduwa]

@@hectorman8709 great idea. Can you shed more light

[@edwardladrera86]

Here Is again a spoiler of restaurant business. I have 4 restaurants and I am getting rich. Yes my dear, I AM GETTING RICH BY THE DAY. I am opening another branch this January and another by March 2019. I cannot understand why you are discouraging people to go into restaurant business. People have to eat. Restaurant business is definitely the most safe business in this planet. I have two restaurants that are adjacent to each other and both are earning.

[@paulinetaleon5719]

Edward Ladrera thank yooou for this comment. I am actually opening my first restaurant next week and we're currently renovating... and when I watched the video, I felt so discouraged. but thank you for your comment, twas a relief ❤

[@edwardladrera86]

@@paulinetaleon5719 go go go Pauline. Keys for a successful Restaurant business: Delicious food, Cleanliness and good service. Price your dishes a little less than your competitors. Jump start your restaurant with jaw dropping discounts so people will be entice to taste your dishes. If they come back, it means you are in the right track.

[@JuancoPRoFlow]

What type of restaurant do you run? Thanks

[@MarandaX.]

Edward Ladrera help how did you get started?? Did you get a loan or have money saved up?

[@edwardladrera86]

@@MarandaX. Save money for fixed assets in restaurant business. If you are just starting, prefer leasing than buying land and building. . Only borrow money for your working capital.

[@fustibal]

This is one of the best videos I have seen on the restaurant business.

[@rogermason1958]

Thanks for posting this video! Last year I watched this before starting my own restaurant. The problem I ran into though was not having the money to get a location with high foot traffic. Here in Taiwan the price of a good location can be pretty expensive. After doing a whole lot of research I was able to met a restaurant finance manager Mrs Kathleen who taught me some skills and strategies on her platform where i got some good amount of money. I was able to start up my own restaurant with a nice location and recipes here in Taiwan been so blessed ever since i met Kathleen she is my mentor

[@dianasmith3862]

I own a Catfish and Bar Q here in Alabama all thanks to Kathleen

[@andreahicks8849]

Cool mate i can say her suggested platform is really wonderful Kathleen is an understanding female am glad i got to know her

[@juliebrewer5806]

Kathleen made me who i am today got lot of benefits ever since i came across with her helped opened up my restaurant here in kenya

[@rogerpatterson3245]

Great she must be so good in what she does,.i really need to be guided how can i go about it?

[@jonathanbanks5808]

@@andreahicks8849 how can i meet her?

[@derjukee]

The stressing of supporting your employees in this and your other videos is such a welcome change compared to other videos I've seen. Most others give it an afterthought or no mention.

[@clintontriplett158]

I have been cooking since I was 15 and I am now 24 and love cooking hopefully I can afford my own place some day

[@laspyder27]

Start saving your down payment now. Put it in a separate bank account and add to it every week Some day will be here sooner than you think. 😄

[@cateringcoachal]

The 4-minute video did an excellent job of explaining the importance of cost optimization and efficient resource utilization to run a restaurant. Thank you so much! 🙌

[@erl7466]

i hear what you’re saying but i have a few comments. as a foodservice consultant who advises on back end issues and operations management, i can tell you that most restaurants do not properly account for their costs and pass them on to customers appropriately. i have saved many small restaurants tens of thousands a year by implementing simple cost solutions including adequate menu pricing and cost accounting. it’s hard work, but that’s why i have a business in this niche. accounting for costs and passing them properly into your asking price alleviates much of this cost pressure. q factors like the cost of linens, dishwashing, use of utilities, and to go containers, even labor (partially) should be applied to your asking prices in a methodical way, which increase the value of your sales. most owners DONT do this, and those are usually the more draconian whiners about the cost of this or that. as a matter of fact, these people tend to actually over value their services and charge too much by shooting from the hip. in those cases they are complaining to their labor unjustly, and are just plain dishonest about their poor spending. it’s not the fault of the workers that these types don’t know how to manage money, they are their own worst enemy AND they’re jerks about it!

[@thigson189]

As a twenty year successful small business owner, I think you make some very good points. Understanding the VALUE of a product or service and knowing how to strategically recoup those costs is vital to the success of any small business. There are aspects of small business, regardless of the type or sector, that are universal; being a wise manager of money and people being paramount.

[@aznskills90214]

E R L Wow that sounds like a really cool job. I'd love to learn more about what you do!

[@hectorman8709]

I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app

[@markj.ashwin4830]

Whoa! That was good. I love the idea of being more open with staff about a restaurant's operating costs. And profitability?

[@bkkthaiuk4684]

Thank you very much for sharing. This is very useful for those who wish to run a restaurant and great for hospitality students.

[@nicholasgergetz5941]

That's still not the portion that owners or investors take home directly. Much profit is reinvested into the company in efforts to innovate or to expand, or it's stored away in financial investments to be saved for a rainy day so that market turbulence doesn't kill the company. Profit margins need to be comfortably higher than zero or the company risks going under, either because they weren't prepared for temporary economic downturns or their competitors were innovating faster than them. Plus, profit is also the incentive needed for entrepreneurs to leave whatever options for work they currently have and take the risk of starting a business. The larger the prospective profit margin, the more secure they will feel about starting the business The bad rap that certain political factions give to profit is very damaging. Profit is critical to economic growth for the reasons I have just described.

[@Jason-pl1fv]

Net profit is the investors return. The key is what is the return on equity. AND what is the ROI FOR me personally. Owner operator must differentiate the two roles. The business must be able to pay market management rate AND offer an attractive investment return. BTW medium to long term 8% nett return is bloody good for most simple businesses.

[@hectorman8709]

I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app

[@jorgecampa57]

I wish everyone that works I the restaurant business, can appreciate such a great video that emphasizes the fact that you as an employee should look at the business as your own. Why? Because if the service staff is careless and losses silverware in the trash and does not care about the business then everything goes wrong. Restaurants are giving people an opportunity to make a living as long as they protect their livelihood. I worked as a server for many years. I always said to myself if the investor is not making a profit I don’t have a job.

[@marcosh8652]

This explains why everyone that works for restaurants is very underpaid

[@Cheetosboy12354]

Been working at a restaurant for since I was 14 and still get paid 8.25 😤 lol

[@williewill1237]

marcos h remember there another guy willing to take your place. Just be happy you got a job.

[@manniesreactionchannel3808]

Right!

[@manniesreactionchannel3808]

@@Cheetosboy12354 damnn foreal.... That's not enough money to live off of...

[@PharoahsKingdom]

@@Cheetosboy12354 You're a brave one. I couldn't do that for that pay for 14 years.

[@laoilli]

Well, owner makes 5-7¢ per dollar but will net $10,000-25k a day not including weekends. That number is far higher

[@sleepycobra9152]

I was thinking about opening one Now I changed my mind

[@cautilligab]

Sleepy Cobra don’t look at it that way my friend. Wanting to open a restaurant should be the reward you give yourself after becoming proficient and successful on every step of the ladder starting from dishwasher. I did it that way and i am very happy for it. Good luck 👍

[@elduchie68]

Don't do it!!! You'll be working 80 hours a week and have to deal with nothing but bullshit to deal with all day. Its not worth it.

[@omarbanihamdan3144]

Sleepy Cobra you just saved your self my friend but not doing it . It’s a disaster

[@bryantDagoat]

You have to be very smart and organized . And think everything through carefully. My father opened a restaurant at age 20 . Don’t know how he did it but he said at first it was very difficult and risky but later on the everything went well. Here Iam at age 18 . Hopefully I open my restaurant soon . Maybe next year 😁dont worry you got this

[@Zo-hc2fn]

I am thinking about a new type of restaurants : eating-spots, in eating-spots, food keeps changing, chefs also rotate, this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are way more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days, menu is influenced by the live input of the people via an app, You are guys free and welcome to use the concept

[@house2homeplus511]

This apply mostly to fine dining restaurants...fast food and local spots make money if ran right

[@restaurantowner]

You are correct. The costs and profit margins in the video are accepted industry “averages”. Of course there are marvelous exceptions. We know of a few extremely busy and well run restaurants that generate net profit margins as high as 30% of sales. Not very common but possible. Thanks for making that point.

[@nirajmaharjan7377]

this is one hell of an informational video thank u so much god bless u

[@AhmedHashim660]

One of my favorite thanks alot for your notes I hope you can help me with more information about restaurant because I'm going to open restaurant soon Thanks alot

[@DamienWhoCares]

Nice Explanation Finally A Presentation About Restaurants That Is Easy To Understand. Thank You Great Job.

[@aaronhoward1066]

This video is spot on and it’s the bold reality of the cut throat restaurant industry. If your restaurant is not fighting for customers it’s not fit for business for long. Just do the math. I work at a restaurant that struggles to sell 2,000 everyday. With over 60+ seats. I can’t imagine the owners are making a dime off the business.

[@natureskitchenfarms4727]

Very useful information in short time, nice .thanks

[@howtogrowyourrestaurantbus6349]

The video explained costing very well. Optimizing cost, optimal resource utilization, high footfall reduces costing, eventually, you would develop the unique selling proposition that will make you lead. All in one cloud-based software now making things easily manageable with lower resources and efforts.

[@designdefense]

Challenge accepted. I’ll be back in 5 years

[@arai6147]

Kris.C marked for humiliation in 4.9years

[@sonecabr06]

I Trust you

[@DatBoiLui]

Restaurant ownership is more of a lifestyle than an actual decent paying job.

[@Zo-hc2fn]

I am thinking about a new type of restaurants : eating-spots, in eating-spots, food keeps changing, chefs also rotate, this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are way more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days, menu is influenced by the live input of the people via an app, You are guys free and welcome to use the concept

[@salcamposano4153]

So true I've been in business 20 years Just sold out

[@jessicaetrifonov369]

Damn lucky. I'm renovating right now to attract a buyer. I have good business but the health inspectors hate my older building.

[@hectorman8709]

I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app

[@celestema2506]

Why is the labor cost so high? Don't the owners already shift the waiter/waitress wages to the customers through tipping already?

[@mndkv2747]

Unless mandatory, the tipping is not such a big branch of the income

[@chuckyzn8948]

Extremely helpful! Thank you very much

[@josineekaremera]

Great advice given 🤗 thank you

[@kaysee88]

lets not forget costs to cover vandalism, food inspector bribes, crashes through by drivers who can't tell difference between gas and brake peals, robberies, lawsuits by gluten-free folks, and repairs after a shooting by a customer who you couldn't break a $50 for....i'll update with other costs when i think of more LOL

[@texassupersport4945]

Apparently you go to some hood ass restaurant 😂😂😂, might as well add murder scene, homeless hanging outside, soliciting inside restaurant too and protection fee!

[@jonrock5578]

Sounds like the San Francisco Bay Area

[@theprinceofrealestate]

kaysee88 true

[@BuhlebezweNtiwane]

@Robot God Well Speaking from a 3rd World Continent (AFRICA) Specifically South Africa, We Don't Relate with or to @Kaysee88 and the Type of Restaurant He Runs or Goes to, Irrespective of Us staying on the Dark Continent. He's on his own.

[@MsHollylove]

Hahah

[@tkhan6149]

I dont think labor cost is 30% since most restaurants dont pay even minimum wage to the waiters. Waiters earn from tips mostly.

[@Sethbinyaminovv]

True. I guess he means chefs

[@Zedwatches]

Great great video. I wish I could like more than once

[@wshtb]

Very simple: if an average restaurant returns 30% profit, there won't be wall street. All the money in the world will go into opening up new restaurants. Then there will be strong competitions, which will drive the profit margin down to reality.

[@vot3r]

A good video to show the staff!

[@antoniodossantos5960]

Thanks ..very interesting Video 🌎

[@user-tp6sb6lq5f]

If your profit is 5-7% I’m pretty sure in most cases the managers/owners salary is included in labor. That 5-7% is meant to be put back in the restaurant.

[@mohammedjeelani9305]

Thanks. Very good information.

[@stevenwhiters8928]

This is more suitable for franchise or chains if you want a small family restaurant especially with the labor thing

[@InvestOrama]

Just what I was hoping to find for researching about investing in food

[@manniesreactionchannel3808]

Excellent content ! I enjoyed watching this.

[@S9.S4]

Amazing Video !

[@balaramanan7285]

Sir, you are forget to say or I didn't see about "staff stealing money and ingredients". That was happened to me. Business was a Bakery. Lost the house for that. I am experience person now and a better position .

[@toddwieland7664]

Wow This is why travel centers of america(TA) are closing all of their full service restaurants in exchange for fast food vending So, there must be a way to retain some traditional coffee shop traits without going full junk food drive through

[@Getwisdomapplicationknowledge]

great tips to follow thanks

[@palermopuertoricankitchen]

100% TRUE THANKS FOR SHARING

[@deesingh7030]

lentils bags 2.5 kg for nearly 3 pounds i can make a very good amount of lentil dish how I have to cut 30 percent of pound

[@rinainlondon8]

Thank u for this

[@ElegantKnock]

Wow, an eye opening Video... :)

[@bhavya950]

superb . its going to be very helpful

[@kcculp6430]

I see a lot of experts saying that payroll costs should be between 28 and 30%. However, no one ever breaks this down between the chef, kitchen staff, wait staff and bar staff for a full service restaurant like Applebees, Texas Road House or Olive Garden. Can you help??? Thanks

[@restaurantowner]

In U.S., labor cost often breaks down like this - Management Salaries - 8-10% of sales, Hourly Staff - 18-20% of sales and Payroll Taxes & Benefits - 5-6% of sales.

[@kcculp6430]

Thanks. That puts labor costs between 31 and 36% which seems high. Do you have any breakdown between bar and kitchen costs? It appears that bar hourly payroll would be substantially less than the kitchen. Also, do you have any breakdown between kitchen hourly payroll and the wait staff? Thanks

[@tomhold7121]

very interesting info

[@ItsSamHussey]

My restaurants will be like the English chuck e cheese

[@Dr23rippa]

Jeeze! Too hard to set up a business. Just the first one of having 5 staff is like 70k! Plus my wage...

[@Dyegao]

your tips are cool, what program do you use to edit your videos?

[@meniuuforrestaurants6283]

You are amazing!

[@mindrules1566]

Very valuable info

[@allisonbrown8232]

Do you have this in transcript?

[@alexanderaparicio7045]

Wuaoo , thank you so much 🙌🏿🔥🙌🏼

[@starrychloe]

A pie chart would have been nice.

[@desiguy55]

here is another discouraging thing about the restaurant or a food business. lets say you buy a mom and pop food business and you start making a decent profit. guess what, people with money will notice and the next thing you know a well known franchise pops up near you and then another. now your profit margin sinks because they are luring away your customers.

[@knyansa1569]

U can avoid all of that by going to a different country and buying your land to build your own restaurant and have wayyy less expenditures. America is just built different when cums to regulations & demands on businesses

[@hormazhansotia5982]

VERY VERY GOOD

[@lukemccarthy8999]

Wait if your selling food and beverage at a higher price or even if it was 1 cent you’d still make a profit cuz he said just the food and drink fuel and stuff like that was separate so how can you be losing money on the product your selling

[@mndkv2747]

You lose money because of wasting....wasting labour hours, wasting food... incorrect calculation of labour budget, incorrect calculation of food cost.... Super easy to fall in this trap, believe me

[@malsawmavarte7656]

Open restaurant only when you loves the food.

[@NielGodX]

Thanks

[@srjcdistanceeducation1799]

We want to use this video for a college course in Credit and Lending Analysis at Santa Rosa Junior College. Would you please grant us permission to caption the video so it has punctuation and clear sentences? If you turn on Community Contributions in KZbin, we could add the better captions to these videos. Alternatively, we can send you a corrected caption file that you can upload in KZbin. One more option is to use a site such as Amara.org that will embed the video and give us an interface to overlay the video with the better caption file. All of these options leave the control in your hands. If you take down the video, it will no longer appear in the course, we will just be embedding from KZbin, not downloading the video.

[@restaurantowner]

Please feel free to use this video in your course. Also, thank you for the offer to help with the captioning. We currently have a service that we use, and the captions are now updated.

[@AbeNomiks]

Why would anyone run a restaurant

[@andrebryant516]

Show your employees this video.. I am

[@logisticlife4105]

Greetings sir I would like to thank you for this wonderful video It's my honor to meet you I would like to ask you help which new position I get for restaurant manager which I don't have a full idea how to be a restaurant manager, to be honest, so I have an offer to hold this position plus the place is now open and the owner would like to give him an idea about opening plane and menu making and pricing of the food and train the staff and making the place running with good income so, how to do this I feel a big headache so, may I ask you to explain how to do this if you can help I will be appreciate Thank you, sir, Best regards,

[@nsnarayan1159]

It seems restaurant business is not tht profitable anymore lot of restaurant gets closed down in a year or two.......10% margin

[@beatsbybaron]

this guy really tryin to get u shook 😂

[@jackvarley8664]

wow! i used this to set up a resturant, thanks!

[@Luke-hn2wq]

youre bad

[@Luke-hn2wq]

fail ur gcse

[@jackvarley8664]

i got a 10 in my GCSE's shut up

[@JohnCena-lh4zb]

34 Rothesay Avenue

[@Luke-hn2wq]

DoubtYoure not in ms singhs class

[@ajflyingatyomouth2831]

Well, lawn care it is.

[@travisross6674]

Well yeah, that's what we expected

[@manniesreactionchannel3808]

great informative information!

[@sadiatalat4825]

Wooooooooow I stop dreaming to open one

[@Realdanielvisuals]

Shoutout mrs.mckay

[@flash803sqbz3]

With $80,000 or $100,000 dollars can I open a business?

[@Sethbinyaminovv]

Yeah , if u get a little help

[@bayamonpr8383]

Jeez so everyone wants a piece of your pie huh when owning a restaurants the government,the bookkeepers etc

[@Luke-hn2wq]

WOW 10/10 I got a 9 from this

[@funzonetube3920]

Amazing he demotivated everyone ,why u still in the food bussinus then 90 percent is all bullshit what he said by the way word of the advice and belive me or not I don’t care good luck with ur food bussinus it’s all about location rent and what type of food ur selling everyone is different when it comes to success it’s based on ur creativity and kind humble great service u give and ur hard work

[@po4RP20361]

This video seems to be directed at employees that have no understanding of restaurant costs in an attempt to educate them a little as to why laziness, incompetence, carelessness and theft are intolerable. Unfortunately most have no understanding of even basic economics so they wont get it. They will continue to fit in the above categories until you cant suffer them anymore and then you will have to replace them, which will be a crapshoot and you'll be paying someone extra to train them, even if you can make every detail of your operation idiot proof, kinda like chains have succeeded in doing. If your lucky they will care about you and then pay attention but they still dont understand. If you have a good employee, you have to always worry that the morons will run them off, even though you do all you can to make them happy. When you have people who dont understand "costs" and go around preaching that everyone deserves $15 and hour, what chance do you have when most of your employee base will immediately believe that bullshit while you end up not paying yourself because of their shit. You can only absorb the blame for it for so long. I get this video and why they felt they needed to tell the story of how they arent the horrible dirty rich people that their employees think they are. Everyone hates rich people, until you are rich or you understand economics and how wealthy people got wealthy and what they actually do to help society with that wealth. They also hate them when they "think" their wealthy, which is anyone making more money than they are. With all that said, you get lucky from time to time and you have a good mix of people and you start to forget the BS but it will be back.

[@RobertJamesChinneryH]

if true no one would do it

[@AndysRetailExploration]

I wanna own Marie Callender's

[@mr.drivekay5465]

Wondering.. if only 5 or 6 % profit. How the chef Ramsay making all the restaurants he got . And making big buck ????

[@WasUp1]

ramseys restaurants can probably generate a gross revenue of about 10000 dollars a night. 5% of that is 500 dollars every night, or 180k a year which can easily enable expansion.. while your local pizza shop will probably generate about 1500 a night.. thats 75 dollars profit and about 28k a year which will provide a modest income for the owner but its not enough to expand to more locations (furthermore 5% really is the low end a good manager could probably make%10-%15 and even more if theres a bar)

[@kam1st971]

I think its important to work this out for yourself (and by yourself) in order to keep the business on track, to reduce cost and to maximise profits. It's been my experience however (organising events, competitions and being in management and assisting my daughter with her restaurant) that its not a good idea to discuss money, especially in that way with staff. It creates an awkward environment and they will have a sense that you're always looking over their shoulders. It makes you appear "tight" and pits them against you.

[@ahmadnaboulsi3666]

Nice

[@Rudipu]

Thank you for the video! This will be perfect for brainwashing my employees into taking a pay cut. Another tip to cut labor cost is to use temp workers since you can pay them under the table and avoid paying for healthcare and benefits.

[@sebastianbolivar5774]

You seem like an awful person to work for.

[@heronofheaven]

​@@sebastianbolivar5774 Nice guys don't win ball games

[@hectorman8709]

I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app

[@violove8761]

Thank u for killing my dream

[@Zo-hc2fn]

I am thinking about a new type of restaurants : eating-spots, in eating-spots, food keeps changing, chefs also rotate, this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are way more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days, menu is influenced by the live input of the people via an app, You are guys free and welcome to use the concept

[@yyysns9868]

Rent is your killer

[@miliautube2380]

Not correct at all from that I used to work in restaurant from many years of my experience.

[@moreloganpaul4126]

Should i buy tim hoten in toronto? Please answer me

[@jayeshchari9443]

Is there any solution for that the owner double there profit margin?

[@JuancoPRoFlow]

So If a restaurant owner makes 1 million in sales a year, he or she will pocket about 50k for the entire year. Why would someone want to open a restaurant, makes no sense. These people must be making way more money than that or they are laundering money. Just saying

[@skhancanada01]

Juanco_"C.E.O." That’s 50 k is profit for corporation owners salary is probably accounted for in the expense already. Some owners higher their expenses so they don’t have to pay tax

[@harrykam28]

That’s 50k passive income every year without having to work. Just imagine you own 5 restaurants.... 5 x $50,000= $250,000. Let people make money for you this is how you build wealth.

[@hectorman8709]

I am thinking about a new type of restaurants: eating-spots in eating-spots, food keeps changing, chefs also rotate this is opposed to current restaurants, thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days menu is influenced by the live input of the people via an app

[@johnlupo3919]

too much noise!!!

[@THEKARRIEMFAMILY]

you really need to stop trying to discourage people like sound like a hater they sell used stuff and dollar store sell must of that stuff and you can take cash only to and everybody has to pay uncle sam stop hating