i know this sounds like a stupid question but how do cook to order restaurants work? how often do they have to throw away food? and do they keep the leftovers for the next day(/s?)
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Also projecting sales. That’s why so many of us went under during covid. Impossible to manage not knowing when you’ll be shut down /told to run at 50% capacity etc…
Got to plan ahead with ordering with food and staffing.
During slow season, good restaurants (that aren’t pulling pre-fabricated industrial food from a freezer) will typically use a lot more preserves, pickles and less perishable items.
But yeah, margins in restaurants are shit. A well run restaurant makes 10% profit on gross margin. So a restaurant that grosses $1,000,000 makes about $100,000 in profit. But think how much work it is to make a million dollars worth of $18 burgers, or whatever you sell.
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