this post was submitted on 10 Oct 2024
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It's because fast food places can't cut staff. They're running as slim as they can get away with as is. OTOH, restaurants margins are famously slim so I'm not sure how, or if, they're staying in business with an 18% hike to their highest expense.
Anyone explain this?
perhaps their margins aren't as 'slim' as you think or they claim.
I was the store manager of a dairy queen, and the owner was on the payroll for a very generous wage, leaving a similar small amount per week in "profit," which is to say money that went back into the business for repairs/upgrades/maintenance. I haven't worked enough places to know if this is typical, but he made it seem to me that's how those businesses worked.
it's a sliding scale, you see. lol