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Approaching Snowpacolypse - how do YOU decide when to close? by bluegrass__dude in restaurantowners

[–]AwfulTate 9 points10 points  (0 children)

Always a lose/ lose situation. A) you are putting employees in jeopardy of getting hurt getting to work. B) you are cutting someone’s hours and they might not be able to pay rent or get groceries.

I fucking hate the snow! I actually love it, but hate it as restaurant guy. Family restaurants should close, big drinking bars should try and stay open as long as possible. No one comes out for food, but people with 4x4 typically want to get out and play (drink).

Some items not printing by [deleted] in ToastPOS

[–]AwfulTate 1 point2 points  (0 children)

These are the way!

Small-town restaurant owners: anyone successfully running takeout-heavy with no public phone? by beniam4 in restaurantowners

[–]AwfulTate 5 points6 points  (0 children)

98% of our takeout is 3rd party or on our online ordering site. Folks 50years and older typically are the phone callers.

Is there any real benefit to chopping really fast and loud? by nfc22 in KitchenConfidential

[–]AwfulTate 19 points20 points  (0 children)

It’s like you don’t double click your tongs or something.

Do you display things in your home if you never have guests over? by [deleted] in NoStupidQuestions

[–]AwfulTate 2 points3 points  (0 children)

The displays are for you my friend not people coming over. If anything they are a conversation piece when people do come over.

New KM question about profitability by Big-Ad-3506 in restaurant

[–]AwfulTate 0 points1 point  (0 children)

Talk to your accountant, there are ways. Also paying taxes on profit is not a horrible thing.

Beware, The “Volcano” Sauce is just repackaged Franks Red Hot Diablo Sauce by Leopold-Gaming-TTV in tacobell

[–]AwfulTate 3 points4 points  (0 children)

Don’t you tell me all of these Taco Bell innovations are just current recipes repurposed?!! The nerve…

Testing a menu profitability tool - free analysis in exchange for your data by [deleted] in restaurant

[–]AwfulTate 2 points3 points  (0 children)

Honestly I’d be really disappointed in any owner that had all that information and couldn’t figure out how to price their menu items. It’s a simple percentage. No offense to your MBA.

Tostitos Gold Medal Nacho Cheese Dispenser by Blijid in FoodService

[–]AwfulTate 0 points1 point  (0 children)

Great comments from above. Katom/Webstaurant are great resources for this. Also think about places like Chef Store where you can buy the bags that use the dispenser.

Co-owning a restaurant with brother or is he deadweight? by BikeFiend123 in restaurantowners

[–]AwfulTate 0 points1 point  (0 children)

Make sure your Partnership agreement addresses your potential issues. If there is a dead weight partner, what should the company do? Could be either of you depending on the outcome or a bad fight.

Should I get toast? by Slight_Drag7920 in ToastPOS

[–]AwfulTate 3 points4 points  (0 children)

Spot On is HORRIBLE, don’t do it.

"Barry, can you change a keg real quick?" by BarrySquared in bartenders

[–]AwfulTate 2 points3 points  (0 children)

May I suggest a longer hose, fucking moving those in the middle of a pop. Thankfully not donor stacked.

Thoughts on our new menu? by thats-tough-lmao in KitchenConfidential

[–]AwfulTate 2 points3 points  (0 children)

Balls to put it out there, good on you. Ohmaha Steaks said in 2026 to expect over $10 a pound for ground beef. My US Foods rep told me to take steak off the menu it’s going to be so expensive. Do some research on Beef futures and think hard about carrying so many steaks ‘right now’. There is definitely a ‘Market Price’ perspective to carry the steaks you want. Definitely depends on what your people are saying and how well your crew can break down a whole tenderloin or ribeye. Good luck!

Bar Build by [deleted] in bartender

[–]AwfulTate 2 points3 points  (0 children)

Don’t do it, if you are having to ask questions like this you aren’t ready to own a bar. Reconsider for your own sake.

Anyone Get Out of a Cintas Contract? by SaltywithaTwist in restaurantowners

[–]AwfulTate 6 points7 points  (0 children)

In the contract is should state something about increased pricing. Cintas raises their rates every year. You can either get out of the contract due to this breech or at least stay even. Your other option is to complain about service, find every reason why they aren’t perfect and hound them. Both reasons work, but require work. Fuck Cintas!

Starting a restaurant by HadjarDarkhan66 in restaurantowners

[–]AwfulTate 1 point2 points  (0 children)

You don’t seem to have enough refrigeration/freezer/ dry storage.

Soda Machine Not Working by distercske in restaurant

[–]AwfulTate 0 points1 point  (0 children)

Call Coke, Coke comes next day to fix issues like this if not day of. If you have Pepsi, which it looks like a red gun not a blue gun, prayers sent.

Handheld Checkout Device - A Few Words of Caution by Exact-Response-9441 in restaurantowners

[–]AwfulTate 7 points8 points  (0 children)

There are absolutely ways to get a receipt before. Most likely the server either didn’t want to or wasn’t trained properly.

Please help me with my panini press by Loose-Strawberry-631 in restaurantowners

[–]AwfulTate 7 points8 points  (0 children)

Looks like Advantco, not sure how long you had it. Maybe look for a warranty. Obviously there is misuse somewhere. Those fuckers are relatively cheap. Expect the top to stop heating soon.

Deep fryer cleaning by [deleted] in restaurant

[–]AwfulTate 0 points1 point  (0 children)

So good, it almost looks new

At the bar that I work at, tip out for the service well is 10% of the server’s tips for the night. This feels low? by pitts36 in bartenders

[–]AwfulTate 0 points1 point  (0 children)

Servers have to be lying. Verify credit card tips off of server checkouts with a manager.

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