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?)
In: Other
Most restaurants operate barely breaking even, some of them are well into the red by the time they have to shut down.
There’s not a lot of money in the restaurant business – it’s very costly and labor intensive.
The successful ones usually have one or two things going on:
(1) they actually do have a lot of guests and therefore are able to keep up with the costs and can expand.
(2) the owner is really rich and doesn’t care about hemorrhaging money.
TLDR; you gotta have a high volume of guests just to stay open, and an even higher number to make profits.
Latest Answers