I owned two QSR franchises (Domino's pizza) for many years and our food cost hovered around 33%. Labor cost was about 22% leaving 45% for fixed cost. Once we go

I owned two QSR franchises (Domino's pizza) for many years and our food cost hovered around 33%. Labor cost was about 22% leaving 45% for fixed cost. Once we got the business going (tripled sales after I took over), our profit was 10% on a good week. That meant a slump in sales, leading to overstating and food being just a bit higher than average and we lost money. It's really hard.