Yep. Food cost is usually about 1/3 of the bill; 1/3 to rent and overhead, 1/3 to staff. If a few percent can be squeezed from any of those areas, there's the

Yep. Food cost is usually about 1/3 of the bill; 1/3 to rent and overhead, 1/3 to staff. If a few percent can be squeezed from any of those areas, there's the restaurant's profit.