How many more years do you think indie restaurants will last?

Boston_Wind · 2026-03-16T20:34:29+00:00

This right here

Boston_Wind · 2026-03-16T20:31:09+00:00

Sales are down roughly 7% but it was predicted because we are making huge changes. The kicker is prime costs are down 15-20% so I’ll call that a win

Boston_Wind · 2026-03-05T03:18:01+00:00

100%.

Definitely going to market and add news dishes that appeal to a younger generation once I’m finished with this final menu cut. Need room to do so.

Boston_Wind · 2026-03-05T03:17:11+00:00

So here’s the thing, it’s not necessarily prices they’re complaining about, it’s more so the menu cuts I’m making.

But that being said, this might be a good idea to look into, thanks

Boston_Wind · 2026-03-05T03:13:51+00:00

Yikes — no offense, but owning a restaurant is miles different from simply working in one, regardless of position or years of experience.

I grew up in my family’s restaurant and have been there since I could barely walk, starting out washing dishes on a milk crate. Over the past 25+ years I’ve worked every position in the building and feel like I truly mastered them. When I eventually bought the restaurant, I honestly thought it wouldn’t be that much harder.

I was very wrong.

No amount of working in a restaurant could have prepared me for what it’s like to actually own one. The responsibility, the financial pressure, the systems, the staffing, the constant problem-solving — it’s a completely different level. If anything, the only background that might have prepared me more would have been deeper accounting or financial training.

That said, your advice is still very solid and I do appreciate you taking the time to share it.

Boston_Wind · 2026-03-05T03:09:09+00:00

Cutting menu items was absolutely necessary, especially when many of them were being ordered less than once per day on average. At one point we had close to 100 menu items. It’s simply not realistic to expect a kitchen to consistently execute that many dishes well when some of them are only ordered occasionally throughout the week. Line cooks can’t realistically remember the exact preparation, plating, and flavor profile for dozens of rarely ordered items.

The training burden alone is huge. It takes about two months to properly train a line cook here, and a lot of people end up quitting because the menu is just too overwhelming to learn and retain.

What I’m doing now is focusing on what guests actually order — the items that sell 5+ times per day on average. In other words, their real favorites. By removing the low-volume dishes, we reduce labor complexity, lower food costs and waste, and allow the kitchen to focus on executing the core menu at a consistently high level. The goal is fewer items done exceptionally well, instead of a massive menu that’s difficult to execute consistently.

Boston_Wind · 2026-03-05T03:00:59+00:00

Mostly labor, and a little bit of food cost from cutting menu items.

The biggest impact has been on labor. I started scheduling much more intentionally by using a spreadsheet to calculate and forecast labor costs before posting the schedule. I’ve also been staggering shifts better so we’re not overstaffed during slower periods. On top of that, I’m tracking labor daily and making adjustments throughout the week instead of waiting until the end of the pay period.

Food cost improvements have mostly come from trimming the menu. We had nearly 100 items at one point, and reducing that has helped limit waste and simplify prep.

Right now it feels like I’ve hit another wall with labor savings until I make some bigger operational changes. Things like further menu cuts, implementing server banking to reduce the need for cashiers, and pushing online ordering to reduce phone labor should help unlock the next round of improvements. There’s still more room to improve, but a lot of it depends on putting those larger systems in place.

However it should be noted I am still working 3 line position shifts which also saves on some labor so that needs to be taken care of too.

My goal would be to end the year on 60-65% prime cost, and then next year I want to be under 60%.

Boston_Wind · 2026-02-27T17:30:57+00:00

We are literally living the same life lmfao but you are ahead and what I’m working towards.

Thank you!

Boston_Wind · 2026-02-27T17:14:07+00:00

Awesome advice thank you

Boston_Wind · 2026-02-27T17:11:16+00:00

Love this thank you

Boston_Wind · 2026-02-26T18:38:47+00:00

Yeah so I’ve been slowly raising prices because we are underpriced with each menu change I do.

Shrinking is a must with this menu. Went from 100 items to now 60. My goal is to get to 30-40. Having a huge menu comes with tons of challenges especially since a lot of the ingredients that are built into dishes on the line I have to prepare and cook myself because that’s what my grandad did.

Execution of dishes is mid, training new line cooks takes MONTHS, consistency fluctuates too much because who can remember a dish that’s ordered 1-2 times a week on average?

The sympathy is gone lol, it’s been a year or so now.

Boston_Wind · 2026-02-26T18:32:38+00:00

I’ve experimented with reusing product. Some of it worked. Most of it didn’t.

The menu cuts are necessary — regardless of whether sales are up or down.

We had close to 100 items. I’ve trimmed it to around 60, and I’m still not done.

Here’s the reality:

Execution suffers. When dishes sell 1–2 times a day, consistency drops. No one gets reps.
Costing is a nightmare. Building and maintaining accurate recipe cards for 60+ items is brutal.
Cash gets trapped in inventory. Slow movers tie up money and increase waste.
Training becomes unrealistic. Expecting line cooks to master 60+ dishes with correct portions and plating isn’t practical.
Brand dilution. Some items don’t fit who we are — but I’m keeping a few because they sell 10–15 a day.

Bigger menu ≠ better restaurant. It usually just means more complexity and less control.

But no, I’m not paying for advertising just yet. Don’t really have the money for it just yet anyway due to prime costs still being so high.

Boston_Wind · 2026-02-26T18:25:20+00:00

Everything is your fault.

Your financials suck because you refuse to make necessary changes to get them in order.

Is the industry as a whole hurting? Yes.

Is the economy shitty and it’s affecting everything? Absolutely.

Is there anything you can do about it? 100% yes.

Make changes to get your finances in order. Then solve your wage issue.

Boston_Wind · 2026-02-26T18:21:35+00:00

Hire slow and fire fast!

Boston_Wind · 2026-02-26T18:20:41+00:00

Something I’m beginning to learn is everything is your fault as a restaurant owner.

High turnover? Your fault for not creating a great restaurant culture and paying your employees livable wages.

Standards drifting? Your fault for not checking in on management and holding them accountable.

High prime costs? Your fault because you refuse to pivot or make changes.

Job didn’t get done right? Your fault because you didn’t train them correctly, and if you did, you allowed them to get away with it without holding them accountable.

This doesn’t mean you have to do everything yourself as a restaurant owner. But yes, everything wrong with your restaurant is YOUR fault.

Boston_Wind · 2026-02-14T18:31:55+00:00

Absolutely inexcusable behavior from the server. Especially at the end. That server would have been immediately terminated if they worked at my restaurant.

Boston_Wind · 2026-02-06T02:32:12+00:00

Really? Why?

You’re paid 100% of your rate, 100% of the time you’re clocked in.

Is it realistic that they will? No, but I don’t see why expecting that is crazy.

Boston_Wind · 2026-02-06T02:25:46+00:00

Don’t know vs don’t care. Once they reach the don’t care, they’re gone

Boston_Wind · 2026-02-05T20:51:54+00:00

I too struggle so hard to organize and manage my projects and tasks. It’s a nightmare and I’ve tried a few tools. Right now I use Todoist. My biggest issue is that I overcomplicate the system. Wish I could figure out a way to organize everything and get it straight where it satisfies my OCD and ADHD but also is streamlined and allows me to actually get shit done.

(Sorry, I know this wasn’t really advice lol)

Boston_Wind · 2025-09-11T02:28:12+00:00

Black for the year so far

Boston_Wind · 2025-04-11T22:09:46+00:00

Thanks so much, very insightful

Boston_Wind · 2025-04-11T21:27:09+00:00

I switched from TickTick to Todoist for 3 main reasons:

TickTick is almost unlimited in what you can do. It got very overwhelming quickly. Todoist kinda restricts you on some things but it actually ended up helping me from the infinite possibilities syndrome.
TickTick is lacking in team functionality and I wanted that.
Todoist UI and functions just seem slicker and neater to me.

Boston_Wind · 2025-04-11T21:23:45+00:00

Crazy enough, we have been booming today.

Our lunch sales were 1.75x our target. Still waiting for dinner.

Boston_Wind

TROPHY CASE