My managers are letting people come to work sick, not neccesarily telling them to go home but more giving them the option to stay or leave based on how they feel. I however am healthy and dont want be catch any sickness, would it be an asshole thing for me to tell them I'm leaving if they aren't going to send the sick people home? I dont want to risk my health because of their lack of responsibility.
[Update] Talked to the manager about not standing up and sending the sick employee home . Manager went and asked the other cook (we're cooks btw not servers) if the guy was really sick, guy said " yea but I dont have fuckin corona dude, that's dumb and I ain't leaving" Manager said "hmm ok" and didn't show any other concern other than that, (he hasn't been to the doctor so he has no idea what he has) walked away and went back into his office. Meanwhile the sick cook didn't wash his hands when he showed up for his shift, was coughing into his hands and preparing food WITHOUT gloves on.... keep reading on reddit ➡
After months of searching I have found an investor. Wish me luck and any tips you can give me are welcome.
I sometimes go into a restaurant and struggle to understand what I am ordering- due to the fact I don't know what a certain food is.
Have you had this issue at a restaurant and had to search online for the description?
Hey, the corona situation got us looking into adding Food Delivery to our existing Restaurant. We might not get to the point, were we have to close and depend on delivery, but it's something i have been thinking about for a while and i would like to learn more about it.
Can someone recommend good resources to learn more about this topic? Most resources i can find are poor blogs to promote services like doordash, ubereats etc. we don't have any of those here, it would have to be in house.
Well I just started working in my family business & it’s a fairly new business. It’s been open for about 2 years & in that time it’s only being run by my grandma, aunt & dad. They don’t have any business experience & don’t really research on how to do things. So I want to help out & be somewhat of an operations manager & it’s a bit difficult because they don’t keep track of their stock , budget , there’s no business plan so I’m basically trying to do all of that & my issue is I don’t know where to start & it’s a bit overwhelming lol. So my questions are what should I start with & how should I go about it.
Sometimes I notice the only things I like are on the kids menu at some restaurants so I order off of the kids menu. What are your thoughts? Do you have a problem with it?
Im working 4-11 and my break isn’t long enough to go somewhere else. The employee discount only takes off a couple dollars at most, we get paid minimum wage, and typically make $5-10 in tips each night. Is this normal?
I have to write a paper about a company that does less than $50 million in revenue and was struggling and has managed to turn it around. It doesn’t have to be a restaurant, but I’m interested in the restaurant business, so I like to write and research about them. The problem is I can’t even find a non-restaurant business that fits this criteria. Any help is appreciated, thanks.
My brother's restaurant numbers as per below:
Assuming that we negotiate a 20% commission with Deliveroo, this means that we would pay them $1200 / month.
Hiring our own driver would cost us $1500 / month and he won't be able to handle multiple deliveries at once, obviously. While with Deliveroo this can be done, I assume.
Besides that, I would need to add the cost of advertising to drive orders as well as the vehicle and its operational / maintenance costs.
The only positive point that I see if we'd handle deliveries ourselves is that we can keep customers' contacts and run campaigns afterward.
Is Deliveroo a necessary evil or does it solve a real problem for restaurants like ours?
What's your experience? I would love it if you could share some numbers too.
I am looking to start up my own restaurant and am seeking any professional, personal, and financial advice.
I recently lost my job in the oil field. I have a culinary background and owning my own small restaurant has always been a dream. After working 6 nonstop years, traveling to Houston, Michigan, NYC, Chicago, and now Colorado, I am trying to take a huge leap and gain the respect and gratitude I deserve.
I am seeking more information and open to suggestions on where to start.
I am aware of needing a business loan, having to purchase kitchen equipment, hire staff, create recipes; but I would love to hear stories about small business have grown into bigger, more successful ones.
Any information is greatly appreciated. It is my true passion to become my own boss and provide a public service and that hopefully people will Enjoy. Thanks in advance.
Together with 3 other business partners, I am building a crowdfunding platform dedicated to restaurants. Crowdfunding enables restaurant owners to find financing and to grow a loyal customer base. As we're building dedicated to this restaurant community. We would love to hear some feedback from restaurant owners.
How can we help you?
What are you annoyed about considering financing / finding customers?
Have you considered crowdfunding before, if so why (not) ?
Thanks already for the help. Let's make the restaurant world a better place!
Wut yo fav restaurant for me I go with Labistro best pizza ever
I am currently working on a system (web app) that lets restaurants create and manage their websites. Can you please give me your two cents on what features would be important to you as a restaurant owner or potential customer?
So far we have the following features setup:
Responsive, works and looks great on all devices. Website is super optimized t... keep reading on reddit ➡
I’m a high school sophomore and a semi finalist in a business incubator. I would like to validate my idea with those in the restaurant industry before presenting to investors in May. If you could fill out this 5 minute survey, it would help us immensely. Thank you!
I have been applying for jobs at restaurants for the last few weeks and most of the time the interviewer asks if I have any questions. I can not think of anything to ask that isnt already obvious. Anyone who is a restaurant manager, or who has been in this situation, would you be able to inform me what they are looking for you to ask.
Hi everyone! I'm doing an academic survey for a business proposal for my Management class at Cal State San Bernardino. Please check it out and thank you for your time. Calorie Count Survey
I’m working with a team to rebrand Vegan restaurants to kill the ‘vegan’ stereotypes. Do you have opinions (positive or negative) about vegan restaurants? Then we need your opinions to help us shape the future of these facilities! Please take 5 minutes to help us.
Customers would pay a monthly fee, and they would get unlimited access to specific menu items. Interested in exploring this, what are everyone's thoughts?
How many of you are using some kind of order management app via a PC or smartphone to manage your restaurant orders? If yes has it improved the productivity of your restaurant? If no why not?
Hey guys so recently I opened a restaurant. I have so many questions to people who already own a restaurant
So far all our customers are saying that the food is great and better than a lot of other big restaurants in the area
Thanks a lot!
I work for a franchise hotel in Anaheim CA. The owner/operators of the Hotel are opening a new property and want a restaurant
I am looking into the feasibility of opening a concept sushi restaurant in London (approx 40 sq metres).
Can anyone advise on how much equipment for such a venture would cost e.g big rice cooker, sushi roller machine, fridge and any other equipment needed? We would only be serving sushi no other dishes.
If anyone can provide insight on which brands are best to buy, what else is needed and how much the all-in equipment cost would be really appreciated.
Does anyone know a good book our autobiography about the restaurant business? I come from the liquor industry but I don't have much knowledge of the food side.
If I'm in the wrong place to pose this question my apologies. I grew up in Ontario and in the late 90s early 2000s my father moved to Guelph where I first got a taste of Domenico's Italian Restaurant. Every chance, birthdays, celebrations, even my first real date, it had to be there. Absolutely incredible seafood pasta to the point I've refused to go to italian restaurants since they closed, almost 20 years ago, because it all just seems disappointing in comparison. I know this has been built up in my mind and tied to the nostalgia of the time but I'd be willing to do anything for just one more meal. The hope is the owner opened a new restaurant in the past decades but if not I want to know if theres a way to find, reach out to, and buy the recipes if possible. Does anyone have recommendations on what steps to take to find the owner, recipe, or potentially a new restaurant from these owners??? After almost 20 years of dreaming I beg for any help reddit can offer.
Ristorante: High end restaurant, formal
Trattoria: Informal, more family based, cheaper foods and larger portions, often no menu, wine served in a decanter.
Osteria: Informal, bare bones, some places just served alcohol and people would bring their own food.
From my research that is what these different type of eateries are, although things have changed a bit and high end restaurants have adopted names with Trattoria and Osteria. I am just wondering if in Mexico there is anything similar to these different types of eateries.
My friend, Zoltar (fake name), has been obsessed with ketchup ever since I met him. He is always trying out different recipes to make his own ketchup and getting me and all our friends to try them. Recently he made "his best ketchup yet". I tried it. It wasn't bad. It was ketchup. Now he has decided he is "finally going to break into the ketchup game."
He is convinced he is going to launch his own ketchup company and grow it to be one of the top providers of ketchup in the US. He literally has a photo of Heinz ketchup on a dartboard. He throws darts at it and mutters things like "I'm coming for YOU".
Anyways he has a scheme he wants me and others to participate in. Essentially it involves us all going to a restaurant, sitting at different tables, and enacting lines from a scene he wrote that will culminate in all of us trying and loving his ketchup and convincing the manager to buy it. He wants us all to memorize lines.
The gist of it is one guy is supposed to call over a waitres... keep reading on reddit ➡
In my mind I am a a burger connoisseur. I turn up my nose at gray tasteless frozen patties from the like of McD's/Burger King etc. so tag me as an elitist if you like.
Was at an expensive place the other night and on the menu they bragged about their amazing burger so natch had to try it. It was...eh. Not terrible but perfectly forgettable. The patty itself was enourmous, like gnawing away at a half of a cow. the bun was a typical white bread bun that got smashed up and lost in the huge burger patty. The fries were not even hand cut, just typical frozen fries. I mean for half the price I have had many much better burgers.
I prefer Mooyah Burger, 5 guys, Smash burger, etc. It seems like the mid range burger places do the best job. Also there is a small bar in my neighborhood that order fresh ground beef everyday from a local grocer. A fat guy with an electric griddle sits in the back and churns out $8 burger/fries plates all day and those are fantastic.
We opened last Monday, and 3 days last week we had a line out the door. Certainly a great problem to have, but the owner and I are wondering the best way to handle this. We only have 11 tables, and a community table that sits 6.
We were discussing protocol for when we are slammed (this happened Saturday during brunch. The 2 person kitchen had 22 tickets at once and the food was on a 45 minute wait - which everyone said they were fine with.)
Should we seat 6 and fire their food, then when the kitchen catches up seat and fire another 6? limit the menu to only brunch items? assign a hostess (which we normally don’t have - they order up front, choose a table, and we run their drinks and food.) we have several to-go orders, so we could say no to-go orders on Saturday’s? We aren’t sure how to navigate this, so any help would be greatly appreciated.
I keep seeing these "tip your servers outrageous amounts because they might be out of a job soon!" and "buy a gift card to support restaurant employees!" posts.
Unpopular opinion, but as a server of 10+ years who switched careers a few years ago due to this very instability - why are people guilting patrons into over tipping and splurging on gift cards? The situation sucks, but the amount of posts requesting this, and the overall bitterness surrounding the restaurant industry when servers know exactly what they are getting themselves into, is ludicrous to me. I tip 25% for every meal, no matter the service, I am not tipping 50%+ because the restaurant might close for a while. If I am able to, I would gladly tip more occasionally, but the entitlement and expectation that Evvvveryone should do this truly blows my mind.
That is all.
Im a restaurant manager for about 100 seat bistro, seafood based. This past holiday season we saw a big influx in the amount of people looking to host their company or personal holiday party. When we can, we make it happen, for its much slower during the week this time of year and the extra business is appreciated. The handful of private holiday parties we did went very well and the guests were very satisfied. Therefore, were looking to create a spread sheet of pricing in reference to certain dates which would eventually lead us to promoting our dining room for these private events. Just curious as to how others price these type of events out.
The dining room we host these events is a room off of the bar area. Since we are not seating those tables during events (bar and other tables still open) we are losing the revenue we would have brought in from the dining room.
Currently, I have averaged the sales from the last 3 years on the specific date (adjusted for day o... keep reading on reddit ➡
I hear so much about tacos on Reddit. Tacos are not a big thing in UK (other than the El Paso kits where, tbh, all the meals in the range taste exactly the same) but I'm keen to make some and want to get it at least half right. I've ordered a dry aged steak ragu, small pieces rather than minced meat, and also corn tortillas. The things I need to know about/have help with are 1. what seasoning to go on the beef? I've seen some authentic "looking" rubs and spice mixes but could happily make my own 2. do I make a salsa or a salsa verde (recipe recommendations would be great). I love raw onion and fresh tasting things 3. what other sides/toppings? ie sour cream, mashed avocado, cheese, lettuce. I realise from what I've read so far that opinions vary with regions etc. So any help would do before I put my shopping order in. Many thanks in advance.
EDIT: Thanks to everyone who answered and is answering: I'm so grateful and there is a mountain of stuff to take in and look up and I fee... keep reading on reddit ➡
This happened this evening. My Mother, little brother and sister(7&8, and very well behaved might I add), and me(F16, oldest sister) were at a resturant. (Dad stayed home because of a cold) A little bit after we sat down to eat my, little brother said he needed to use the restroom. Dad wasn't there to take him to the boys room like he usually would, But I Also needed to go so I said I'll take him, Mom said that was fine.
My mom has taken all of us to the bathroom before with no problem, so why should we worry?
So, I took him to the bathroom. It was a rather busy place but the bathroom was less busy it seemed. All the stalls were took. Great. My little Bro was dancing around being a bit impatient but wasn't causing any trouble.
Then finally. A Stall opened. It was the large stall, Out came one kid, two kids, three kids, four kids, Five total little girls who all looked like under 6. They all seemed reasonably behaved. Then the woman of the hour came out.
She didn't look like a s... keep reading on reddit ➡