http://www.bizfilings.com/toolkit/s...ng-is-difference-between-success-failure.aspx
http://www.restaurantreport.com/departments/biz_restaurant-food-menu-pricing.html
http://www.restaurantreport.com/departments/biz_restaurant-food-menu-pricing.html
It's not all gravy though. Restaurants keep only four cents of every dollar spent by a customer, says Hudson Riehle, vice president of research and information services at the National Restaurant Association. The remainder of the money, he says, is divided between food and beverage purchases, payroll, occupancy and other overhead costs.
http://finance.yahoo.com/news/pf_article_102713.html