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Range of static food cost percentages

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Why is there a range of static food cost percentages at which restaurants of different types (QSR, fine dining, family dining) can have long-term success? Describe a typical restaurant at the low, middle, and high end of the food cost percentage spectrum and discuss how restaurants in each of those parts of the spectrum are able to have long-term success despite the differences in food cost percentage between them.

Reference no: EM133102646

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