Starr: 20-25% Restaurant Profit Margins Are No Longer Possible Today
Stephen Starr · STARR Restaurants: Stephen Starr. How a Non-Foodie Built Thriving Restaurants on Gut Instinct · Jun 22, 2026 · at 55:14
Stephen Starr discusses the changing economics and margins of the restaurant industry from when he started versus modern operating conditions.
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“You know, the same guy that was able to build a restaurant and open it for 90,000 dollars was able to make a 20 or 25% profit. Today, not possible. Today, between the rent, labor cost, this cost, that cost, that regulation, this thing, that thing, whatever thing, you're lucky, like you said, to make 10%.”
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