Like all business a lot of it is going to be down to the skill of the operator. If it was a standard profit margin thenthere would not be good ones and bad ones.
A good operator can add a lot to the bottom line.
You must remember that a lot of your charges will be fixed. This includes finance, electricity, rates, gas advertising and to a large extent wages. They will remain the same if you are turning 10K or 15K so most of your profit is in the extra 5K.
I have no doubt that there are many restaurants that are just breaking even and some even loosing but the better run ones are making the money.
A well run middle of the road restaurant can make 10% and a well run chipper can make 25% to 30%
I could but I want to keep it. Why should I let you buy it.Show me a chippers' accounts where the net margin is 30%, and I'm buying it! ....
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