The gross profit of a normal single dish in a seafood restaurant is between 40% and 80%, while the profit of high-end dishes, including top dishes (such as sea cucumber and abalone per person) is low. The cheaper and more common seafood, the higher the profit. The comprehensive gross profit margin is around 55%-65%. But the net profit is very low, especially for live seafood. Many restaurants are still making a negative profit, and the profit depends on the professional ability of the whole team in purchasing, transportation, temporary maintenance, food design, seafood processing and sales.