St Louis is a cut of spare ribs , the brisket and cartilage is cut off at the fat line. Baby back ribs are the smaller set of ribs (Leaner) and more prone to be dry when cooked Spare ribs are tastier in my opinion. ken G Â· 9 years ago.
The annuallighting cost for that facility was over $8,200.On a watt per square foot basis, the restaurants averaged1.55 watts per square foot. The range was from .44 wattsper square foot to 4.40 watts per square foot.One facilityused compact fluorescent bulbs in the dining area.In Florida restaurants, the availability of air-conditioningis highly essential to business. Lost efficiency in air-conditioning was examined.989,reported the annual Btu per square foot nationwide is590,000 Btu. The 46 restaurants in this study averaged512,568 Btu per square foot.Claar et al. 1985, made a series of general observations inrespect to energy conservation opportunities in their exten-sive end-use monitoring project of restaurants.
Of course, a more detailed analysis would be one that takes into account the average capital cost to set up the place. The Cheesecake Factory stands out. Based on the chart above, we see that the average revenue per square foot generally concentrates around $534 for most casual dining restaurants.Cheesecake Factory Restaurant Inc. (CAKE) is an exception, boasting $887 per square foot a year, according to the company.verage revenue per square foot. To get a better picture of Dardenâs business, we further looked into casual dining restaurantsâ average revenue per square footâthe square feet of restaurants across primarily the United States and their guest traffic.