So, basic restaurant economics: 30% food cost 30% labor 30% overhead 10% profit (ideally) Most restaurants run on really thin margins, a percent here

So, basic restaurant economics: 30% food cost 30% labor 30% overhead 10% profit (ideally) Most restaurants run on really thin margins, a percent here or there is going to eat the profit. And a lot of restaurants, unless they're super successful are right at the edge. The owner puts in long unpaid hours or something similar.