“Special Sauce“: Industry Workers Expose Secrets And The Biggest Rip-Offs On The Menu

The thought of starting a restaurant carries a sense of romance. There’s a certain beauty in creating a space where people can gather, share meals, and make lasting memories. But when it comes to making money, the reality is far less charming.

Net profit margins typically range from 0 to 15 percent, with most averaging just 3 to 5 percent—not the most inspiring numbers. So, unless you’re dreaming of failure, pricing has to be smart enough to keep the doors open.

To learn more about what it takes to keep a restaurant on its feet, Bored Panda spoke with Humbat Mamedov, a waiter at Street Pizza in Riga, Latvia, ranked among the top 50 pizzerias in Europe. With over four years of experience in hospitality across multiple countries, he had plenty of insights to share about the industry.

According to Humbat, some menu items are noticeably more profitable than others. Coffee, for instance, can have a markup of 300-400%, while wine can be highly lucrative for places that promote it as a specialty.

“In Italy or Spain, wholesale wine prices can start at under a euro per bottle, with many costing just a few euros, while a 150ml glass at a restaurant can sell for 5 euros or more—though, of course, the quality plays a role,” he explained.

Pizza is also a top contender for strong profit margins since it relies on simple, inexpensive ingredients. “The dough has a long shelf life, and if it doesn’t get used up, it can easily be turned into bread, baguettes, or other baked goods to serve in the restaurant, which reduces waste significantly,” said Humbat.

A restaurant’s earnings have to cover much more than food alone. Rent, utilities, ingredients, and, most importantly, the staff who keep everything running smoothly all factor into the costs. For waiters, the job can be especially stressful.

“Working in food service is tough because you have to deal with all kinds of people and personalities—both among staff and guests,” Humbat shared. “To me, handling guests is the most demanding part. A lot depends on the restaurant itself, the concept, and the audience it’s designed for. But guests and their moods can have a huge impact on your day—they can either lift your spirits or completely throw you into a spiral of endless stress.”

“One of the biggest challenges is that in many restaurants, the workday officially starts at 11 or 12, but that doesn’t mean you can just show up at noon and everything will be fine,” he added. Waiters need to arrive at least 30 minutes early to change, review the shift plan, and restock essentials like utensils, plates, salt, and pepper.

The physical demands are equally intense. “You’re on your feet the entire shift. Breaks aren’t really a thing—if you’re lucky and it’s not busy, you might get 10-15 minutes for a meal,” said Humbat. “Sometimes, the only chance to eat is grabbing a quick bite between tasks during the busiest moments.”

However, as guests, we have the power to make life easier for restaurant workers—and it doesn’t take much effort or extra money (though tips are always appreciated).

“The core of it all is basic politeness,” said Humbat. People in the service industry deal with rude or entitled customers daily, so a little kindness can go a long way. “Honestly, I think everyone should spend a year working in food service instead of the army. You’ll get both physical and psychological training here.” 

If you expect it to be a hectic day for the restaurant, like a weekend or holiday, coming prepared with a reservation helps immensely. “And when the restaurant is about to close, it’s best to leave 10-15 minutes before the doors actually shut,” Humbat advised. “After that, the staff still has to clean the entire dining area and prepare it for the next day, which takes at least another 30 minutes.”

“Also, please don’t say, “I know the owner,” to get special treatment,” he said. “So do we. It’s the most ridiculous line when you’re trying to push for something after being told no. No means no.”

Being thoughtful isn’t complicated. Have patience, be understanding when things don’t go perfectly, and remember—the restaurant wants you to have a great experience, but that only works when you do your part too.