1. The domestic restaurant industry is now very polarized, the industry average profit margin in the restaurant industry is about 30%.

2. The cost of a dish may not seem like much, except for the ones you mentioned, we divide it into two parts: controllable costs and uncontrollable (risk) costs. Controllable costs in addition to what you mentioned, there are, for example, renovation costs, kitchen hardware and facilities fees, taxes, utilities, business administration license annual inspection fees, health department inspection and quarantine fees, safety and security department of the production of fire prevention (fire) burglary (public security) fees, city management fees (garbage fees, city management), termite prevention and treatment fees 。。。。。。 Uncontrollable costs are usually caused by accidents, such as fires, employee injuries, bad security, natural disasters, epidemics, urban renovation, etc. affecting the business, the management intentionally difficult, difficult to return 。。。。。。 etc.

3. Which cost accounts for a large proportion? Of course is the department of public relations, the state of the country so you are not unaware of, like those tigers like the management unit you can get the most which one? Offend a you don't mix, huh? My point is that the cost of controllable is basically not a problem, catering if you want to do well, no government agencies related to relationship support you or cautious for good, or you will be very tired.

I hope you can help, huh. Typing so tired.