If a typical restaurant profit margin is around 10% and you have to pay for spoilable inventory and staff, you're not likely to make it without having customers at high capacity and turnover.
"Most NYC restaurants can't pay rent." And this was also true in boom time.https://www.fox5ny.com/news/most-new-york-city-restaurants-cant-pay-rent …
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Perfect point to bring up... NYC needs to completely redo their over burdensome business regulations...
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Ground rents are staggering in NYC. If you told a successful restaurant in a midsized city what it would cost if they moved to NYC, they wouldn’t be able to fathom it.
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Le chargement semble prendre du temps.
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