> In most restaurants, the food itself is a loss leader. Food cost isn't typically a loss leader, but (American sense) entrees are often aimed to be around ne

> In most restaurants, the food itself is a loss leader. Food cost isn't typically a loss leader, but (American sense) entrees are often aimed to be around neutral because people judge mainly on that when they peruse menus. But that's neutral including loss. Desserts margins are similar to booze, often. Appetizers make them money, as do sides and upsells.