Hey Lisa,

Thanks for the reply!

Basically, what I was looking for was just "a number" that would be considered an accepted "average". Eg: Many years ago I can remember the owner of a restaurant that would go nuts when labor hit 20%.

We ended up with a 35% labor cost in 2006, and to me it just seemed higher than what it should be...

Again, I appreciate your reply

Take care,

Brian