|
I think you're overestimating the profit margins of most restaurants.
A restaurant is doing extremely well if it can manage to take $3 of profit off of a $15 steak after buying the food, paying the staff, and covering the day to day expenses, having money for equipment/building repairs and so on.
Most restaurants fail miserably in less than a year of being open for business because it's so hard to turn a profit.
Not disagreeing with you on tipping, just making sure that you know that owning a restaurant isn't a licence to print money.
|