Quote:
Originally Posted by PhillipAbbott79
Restaurants are at 3% to 4% I think. The key is volume. If you have the volume you don't need the margin to survive.
You want to start a business and have a long line of people right from the get go. That is not easy to do. That is why people buy businesses and why some are more profitable than others.
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Maybe the net margin, maybe. A gross margin of 3%, is a quick path to bankruptcy.