Earning Earth
Region: US
Sunday 22 June 2025 18:04:51 GMT
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David Skidmore :
$4.15 for ground beef is RETAIL price. Bro needs to source wholesale
2025-06-23 09:23:01
424
HScammel :
If your not running 60% margins in the restaurant business you’re not going to be in business for long.
2025-06-23 15:37:28
11
Joe Witz535 :
what's the profit margin on these nuts boss?
2025-06-24 05:59:23
6
user4141346588905 :
Profit margin is about 70% not 30😂
2025-06-23 19:08:56
7
Kev :
$14 for a COMBO….yes! Burger fries and drink…I’m tired of the $14 burger ONLY🤦🏾♂️
2025-06-23 04:01:32
325
Gaylord Focker :
God have mercy on anyone who opens a restaurant. If you're lucky, You'll be working 80 hours/week making minimum wage
2025-06-23 07:01:59
25
M.R.Wizard :
Must not be buying bulk, bc that's my consumer price on beef
2025-06-23 01:31:41
85
The_Grapes_Of_Wrath :
now imagine you pay all your employees $20 an hour and nobody has to tip, where are your margins now?
2025-06-23 04:38:19
4
taking a chance :
Typically your food cost should be between 28 and 30%. General rule not hard fact.
2025-06-23 05:36:54
2
Mike :
Dude is prob looking at his profit after controlables, not his NET profit. Which is probably closer to 4%-5%
2025-06-23 13:56:31
3
David Yeung :
No way he doing 20% profits. Food cost is about 33%. I know it doesn’t sound like much more than 30% but it’s huge. Looks like a full operating kitchen wirh lots of maintenance; much more than 20% overhead. He lucky if he’s turning a net profit after he pays himself.
2025-06-23 05:30:03
8
Joe Fanning :
That food looks fire
2025-06-23 03:42:42
1
Dee :
$4.15 lbs ….. so $1.05 for quarter pound…$1 potatoes $1 cheese, $.75 cents packaging … $4 bucks max. Plus overhead…🤔
2025-06-23 17:13:23
5
Tony :
they keep raising prices but never pass the savings on to the customers when the prices go down
2025-06-23 07:51:51
7
itacodude :
not bad construction and concrete are greedy anything above 30 percent is greed.
2025-06-23 01:45:15
0
Vito31072 :
40-50% margin in restaurant nope , maybe gross profit , net 10% or less unless he is grossly over charging and people are willing to pay it
2025-06-22 23:48:21
6
MediocreDoubleKills :
20% return on investment is crazy. It’s hard to imagine paying yourself a good salary and then taking more on top of that, unless it’s going back into sustaining the business, then sure cool.
2025-06-23 03:59:22
3
Matt Meuer :
Dope that Myles Amine is doing food reviews
2025-06-23 01:44:01
2
47forever :
can't go by meals or even days or weeks .. restaurants have a ton of overhead n problems
2025-06-23 01:57:06
3
lionheart :
To survive you have to be at 30%
2025-06-23 06:38:18
2
Dom :
Considering you’re not a chain. First restaurant I assume? You are doing good bro
2025-06-22 20:20:39
1
Chris Glover :
That's 30% food cost, which sounds about right. Then you have to add everything else. Packaging, labor, utilities, rent, advertising and a dozen other operating costs.
2025-06-23 15:09:47
1
Ando :
The best way I have ever heard it described. I need 12 covers an hour to pay my staff, 12 covers an hour to pay for my building and everything after that is profit.
2025-06-23 23:45:14
1
sippingcoffeeontheporch :
Depending on ingredient quality it should be $3.50 profit
2025-06-25 03:23:30
0
ElChad :
He will make 10.00 per burger
2025-06-25 00:42:46
0
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