Reply #31: It is a lot easier with a national company I think [View All]

[justabob]

But I am really curious what the profit margins are in TX vs CA, for example, and how restaurants are able to keep food quality up, and costs down to compensate for the added labor costs. I have never understood that. Different business models I guess, but I don't know how you can pay waiters so much if you are also prepping fresh food vs having frozen, premade shit trucked in from corporate. The managers I worked for at On the Border would freak out if labor was more than 12%. Where I am now the benchmark is 30% for labor.