The Thrill of Losing Money by Investing in a Manhattan Restaurant

newyorker.com

3 pointsimpostervt2 comments

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Very interesting breakdown of how your bill gets broken down. If your bill is $100,

- $37 went to staff (plus your tip)

- $29 paid for the food & drink you consumed

- $15 went to the landlord

- $6 went into supplies & maintenance

- $5 went into bank fees, insurance, & workers comp

- $5 went into other costs like utilities & permits

- $3 was left over for operating income

Can things become more scalable if we replace some staff with robots? For higher end dining, the problem is that we have come to expect a certain level of human service as part of the dance, so automation will be most successful at the low end fast lunch places.

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