Most owners work hard but still make little profit.

Why? In this episode, we reveal the Food Limit Index (FLI) — a key metric showing how much customers are willing to pay for a meal, based on national income. We compare FLI and real margin structures across the U.S., Korea, Vietnam, Russia, and Germany — and explain why high dining frequency doesn't always mean high profitability. We also introduce the concept of "Elastic Necessity" — essential goods with high price sensitivity — which traps U.S. and Korean restaurants in a low-margin loop.

Full insights at: saltnfire.net