What does it really take to run a successful western restaurant? What are the actual costs? Why have so many failed and what were the common mistakes? Why is this industry so cut-throat and difficult and yet incredibly profitable if done right? What does a standard profit & loss statement for a year look like? Let's take a deep look at what goes on behind the scenes in the exciting and non-stop restaurant business!_x000D_ _x000D_ Ruben, a passionate restauranteur from Holland, owned and operated three successful western restaurants here in Shanghai and now works on the supply end allowing him to deal with anybody who's anybody in the luxury foreign restaurant business. He's passionate about the industry and wants to share his knowledge and discuss it all with you!_x000D_ _x000D_ Ruben will tell you that most people believe restaurant costs are 50% food and 50% ambiance. That's kind of true but also not at all. What does that mean? Why does the dish cost so much in a restaurant vs a ready-made dish at a super market? Not only will we talk about this but we'll actually look at a real P&L (profit and loss) statement and get down to real truth of what it takes to run a luxury western restaurant!_x000D_ _x000D_ 怎样才能经营一家成功的西餐厅？实际成本是多少？为什么这么多餐厅会面临倒闭？常见的错误是什么？为什么这个行业如此残酷、困难，但如果做得好，却能获得惊人的利润？标准的年度损益表是什么样的？让我们来深入了解一下在令人兴奋的、永不停歇的餐饮业背后发生的一切！_x000D_ _x000D_ Ruben 是一位来自荷兰的富有激情的餐馆老板，在上海拥有并经营过三家成功的西餐厅，现在从事供应端工作，这让他可以与高端外国餐厅业的任何重要人物打交道。他对这个行业充满热情，想要分享他的知识，并与你讨论！_x000D_ _x000D_ Ruben 会告诉你，大多数人认为餐厅的成本由50%的食物和50%的氛围组成。这在某种程度上是对的，但也不尽然。这是什么意思？为什么餐馆里的菜品比超市里的预制菜贵那么多？我们不仅会讨论这个问题，而且还会看一看真正的损益表，了解经营一家高端西餐厅需要些什么！