What is the ratio between cost and turnover for a restaurant to be profitable?

I am catering a catering manager, now catering is not as good as before. To say that profitability. A few questions to pay attention to.

1. social catering (popular: gross profit between 45 and 50 percent) (high-grade: more than 100 percent) (Western: 60 to 65 percent, the bar 70 to 80 percent)

2. salary: can not be lower than the local minimum wage guarantees, taking into account the service industry mobility is relatively large, want to retain good staff to look at some of the internal activity rewards and commission, this specific is not good to say.

3. Utilities so is a detail, can save on the province. To see the management and staff partner's sense of responsibility. There is anything you do not understand can be in the find me.