You’re burning cash, and every payroll hour that drags by your savings continue to melt away. We’ve all been there, it’s the slow season, and it sucks. Once money really starts getting tight, the question becomes: who do I pay first?
Diagnosing the costing issues in a restaurant are never black and white, and margins are no different. Generally, it is a series of different issues that together add up to a concerning metric. Let’s look at how improper ordering and receiving can lead to a terrible food cost. Through this series we hope to give you some ideas you may not have previously thought of, and to love a cook named Brad and hate a guy named Chad.
Hearing people say: “Have you been to ‘Restaurant’? They are always packed and the food is great! I really hope we can get a seat there!” is always rewarding. Constantly seeing a full parking lot is great for business. Having a reasonable wait is good for business. To maximize the amount of guests you serve and keep the wait to a minimum, you must be able to turn those tables quickly.
In the Hospitality Industry, tipping structure is one of the more complex aspects of the trade. As a restaurant or hotel, it is important to properly manage and distribute these tips among the staff. In many cases, tips make up a large part of the server’s salary and is a contributing factor to their performance. Make the right choices with this guide!
UGH! You’ve received notice of an upcoming audit from your state Unemployment department. Take a deep breath – it will be okay!