how much % does executive/board make up of total expenses? They might seem big on an absolute basis but I doubt they're the reason restaurants have thin margins.
What are you arguing? That restaurants are getting squeezed by their suppliers? And btw Americans eat out more frequently now than just about any other time in history.
how much % does executive/board make up of total expenses? They might seem big on an absolute basis but I doubt they're the reason restaurants have thin margins.