How do Chinese restaurants in Italy charge so little for food?


I am absolutely not an economics expert, but I know two things about restaurants, so I try to answer you according to the idea that I made myself. The Chinese restaurants that last over time, especially those “all you can eat” with 12 € around, they always aim to be full or almost. We estimate 100 covers a day during the week and 150/200 covers a weekend based on what I see in my medium-large ones. Counting an average of € 16 per person per week and € 25 on the weekend (because often the weekend has higher prices for the same all you can eat) adding up the expense for drinking, with two calculations, a monthly collection of about 70 € 000, or about € 17 000 per week, and few are not. Removing the VAT there are around € 58,000 per month, € 14,000 per week. We consider that employees are often Chinese, perhaps many of the same family, who work hard and are satisfied with minimum wages. If during the week they worked in 8 people for € 40 a day and in the weekend in 12 for € 60 a day, the employees would cost about € 3000 a week, plus a bit of tax we reach € 5000 exaggerating. From € 58,000 in monthly receipts net of VAT, we increase the € 20,000 per month to pay employees, around € 38,000 remain. From these we still climb the presumable 2,000/3 000 € per month who wants to put the owner in his pocket and we reach 35 000 €, let’s climb to exaggerate 8 000 € per month of rental costs of the room and of bills and we are at € 27 000 per month. Potentially (I’m approaching really a lot, but it is right to understand us !!) remain, we round off, € 25 000 with which the restaurant must buy in practice the ingredients and raw materials .. counting 3600 covers per month, would remain almost € 7 for covered, exclusively to pay for drinks, rice, fresh fish (which clearly for the restaurant does not have the costs of the fishmonger in the house, as it does not have for the fish restaurant from € 80 per person), soy sauce, seaweed (which bought in tons cost probably like cardboard), soy spaghetti and rice etc., vegetables (which clearly for the restaurant do not have the costs of the grocer under the house) and a tot. frozen products such as chips, Chinese ravioli, spring rolls etc. (which you buy at quintals probably cost little more than cardboard) and so on. In short, I do not proceed with the calculations even if it would be interesting, but even with all these approximations we realize that in reality there is not much to be surprised if the Chinese restaurants that really work can easily afford to keep prices so low, thanks to which they are always full of people and so on in a vicious circle.C is much more surprising in reality than like super-Italian restaurants with prices at 25 / € 30 per person often empty can live, having to always have a waiter or two paid even on lean days, and more or less fresh raw materials that may inevitably have to be thrown away.
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