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the timeline rn: how do I make the @Polymarket raise about me

If you watched this season of The Bear you know restaurant margins are razor thin. Average profit margin is 3-9% 42% of US restaurants weren't profitable last year

How do they survive? Alcohol!!!!!!!!!!

Here's the actual business breakdown for every $1 that comes in: - 32% goes to food costs - 35-40% goes to labor - Rent and overhead eat most of what's left Net profit: 3-9%

About $0.21 of every dollar coming in is from alcohol sales. BUT that $0.21 only costs $0.04 to produce. 80% gross margin. Drinks are where all the profit is coming from!

The problem? That line item is disappearing. Only 54% of Americans drink alcohol at all now, down from 62% two years ago. A morgan stanley analysis shows people on GLPs reduce their alcohol consumption by up to 75%.

Wine/ spirits revenue is already down 5.8%. That's not a fluke, that's almost a restaurant's entire profit margin.

PSA! My girls, do you know GLP-1s can accidentally get you pregnant?

Wondering why your favorite NYC spots are suddenly doing mini menus and tiny tinis?

Spots like Bar Madonna, Pastis, Le gratin aren't doing it for the gram, they're doing it for their margin.