Originally Posted by peacepipe
you don't ****.I have 10 yrs plus in the industry. the gap between what a restaurant pays wholesale vs what they sell it to customers is huge. this doesn't include restaurants that serve liquor. the overhead for a restaurant can be taken care of in one night for entire week(that's putting mildly).
I was talking to a McDonalds Franchise owner once and he said that he starts making profit by noon.