Food 30%, labor 30%, rent and the rest — it's gone before the check arrives. Restaurants live on razor margins, so the full cost stack has to fit inside the sales number.
Food + labor should stay under ~65% combined or the rent crushes the math.
Rent, utilities and insurance don't move with sales — volume is how you outrun them.
3–6% net is normal. A 2-point gain is often the difference between surviving and thriving.
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Same kitchen, sharper numbers.