I realized that I may notice some things that are obvious to me but not to others. I wanted to explain how a restaurant works with a generic budget. I followed percentages from references in current articles below.
www.nytimes.com/2021/09/20/dining/restaurant-wages.html
https://www.washingtonpost.com/business/2021/09/15/food-inflation-faq/
https://www.nrn.com/operations/packaging-pinch-restaurants-brace-potentially-long-term-takeout-headaches
Restaurant Industry Showing Strong Recovery, But Sales Remain Down By $110 Billion From Pre-Pandemic Projections (forbes.com)
https://www.nrn.com/data-research/restaurant-sales-projected-climb-102-2021-not-enough-recover-devastation-covid-19
#chefventing#busyrestaurant#budget
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