3% is rule of thumb for typical restaurants.
Restaurant Gross profit = Total generated revenue - total costing *total costing = fixed assets, stock in hand, manpower, utilities, rental and maintenance. *Gross profit=Revenues-Variable costs-fixed costs
The industry standard is 30%. This all depends on what style of restaurant you are. The more fine dining the higher the wage costs will be. But no more than 40%
Utilities are largely a fixed cost that depend on where you live, not a percentage of income. It's not like you should say "I'm rich, I should leave the air conditioner on with the doors and windows open." It would be more realistic to contact your local utilities for an "average" bill amount (or, even better, an actual historical average for the specific house/apartment you're considering) and budget based on that, instead of trying to figure out how much it "should" be based on what you make.
6% to 8% of gross salesRestaurant Rent: How Much is Too Much?By Richard D. Williams, MAITuesday, 31st October 2006http://www.4hoteliers.com/4hots_fshw.php?mwi=1661
20%
The landlord pays tenant utilities. The full service gross (FSG) rental rate includes a set amount that should be allocated towards the payment of utilities, but ultimately it is up to the landlord to pay any and all utilities.
40 percent
15 to 30%
You should get the information from your employer payroll department if you really need to know the correct numbers or amount that should be deducted from your gross earnings
Gross margin is Gross income as a percentage of revenue. Net Margin is net income as a percentage of revenue.
Gross Profit/Net Sales = Gross Profit Margin.
Gross Margin % which is calculated as Gross Margin / Sales