Have you ever wondered why some restaurants look packed every day but in fact make meagre profits? Their revenue may be high but the costs incurred are high as well. On the other hand, some ordinary-looking businesses are able to make better profits and outlast their more popular competitors. The key is understanding what makes up your restaurant’s operation costs and how to balance them so that a minimum profit is guaranteed.
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According Japanese government records, the average profit margin of Japanese F&B outlets is 8.6%. Even large restaurant chains struggle to reap profits of more than 10%.