fromLondon On The Inside
1 day agoHere's What Some of London's Best Independent Restaurants Make From Their Signature Dishes
With a customer base that's spending less in the face of a cost-of-living crisis and rising operational costs (including higher rents and energy prices, a VAT rate of 20%, and increases in National Living Wage and National Insurance contributions), restaurant owners are watching profit margins get thinner and thinner. Richard H. Turner of Bodean's broke it down like this: "25 years ago, you would be trying to hit a 20% net profit.
Business