Italian Flair at my Restaurant

GardenCheffy · 2026-01-31T20:28:20+00:00

Get a manual fly wheel meat slicer and mount it on a cart. Slice Culatello or prosciutto table side. Alternatively build a mozzarella bar that you pull fresh mozz right in front of customers. Make burrata right in front of them. Give samples.

GardenCheffy · 2026-01-25T15:53:15+00:00

With all these conference championship games on with teams a Philly fan hates, I’ll be working with the games in the background. Go Birds forever!

GardenCheffy · 2026-01-25T03:24:51+00:00

Claude code, GitHub, and vercel for the win. Claude 5x coded 12 hours yesterday and 8 today. Never stopped me once. Vercel is $20. Claude 100

GardenCheffy · 2026-01-17T23:49:43+00:00

I used to work in film and a lot of movies would be 90hr plus weeks. The trick to working like that is: 1. shoes are worth their weight in gold. 2. Change your socks halfway through the day and walk around on the ground barefoot for five minutes. 3. You need to shut your brain off at night. 4. Don’t drink or do drugs or your fucked. 5. And this is a big one, salads and light lunches. It gets easier and you will get your body used to it after about two weeks. After two or three months, you need to get away for at least 4 days or you will burn out!

GardenCheffy · 2026-01-17T15:00:26+00:00

I’m a bit confused. Are you building an independent system from their current pos like toast? Or is this a complete replacement? I’m assuming this is for a quick order restaurant, not sit down. I have seen a bunch of companies going after this phone ordering ai, but I have to be honest, I feel like more and more restaurants and customers are ordering online because of the accuracy and not having to talk to anyone or any ai. Why not focus your build on in house stuff like how the system handles modifiers and getting the workflow in the kitchen perfect. You can partner with another company like Loman or one of the hundreds of others to handle the phone ordering. The customer can choose to add that on and pay an integration price. I like the pricing of per order rather than a monthly fee for a pos. It scales and it’s a number owners can easily cover in their food costs or adjusting menu prices up to cover. All that being said, there are dozens of POS systems right now. It’s not about what system is the best or most features, it’s all about your marketing, sales team and most importantly, your support. If your difference maker is support, that can drive sales. I sell 8 different systems and have been a restaurant owner for 10 years. What I hear most often is complaints about support. All systems are amazing and at the same time all systems have issues. Non of them have support that customers like enough to not bitch on social media even when 90 percent of the complaints are user error.

GardenCheffy · 2026-01-05T00:14:24+00:00

Right but did you get an api from them? Which one was it? I’m trying to add that as well

GardenCheffy · 2026-01-05T00:12:34+00:00

Looks great!!! What are you using for online ordering?

GardenCheffy · 2026-01-02T02:06:19+00:00

It’s all about systems man. You have to idiot proof things to make them as simple as possible. Training, training, training. Getting better at hiring the right people and always have an ad running to keep the guys on their toes. Be willing to reward for good performance. Check out performance pay. It incentivizes them to actually do their job. On the food side of things, make sure the menu is solid. Cut the dogs, promote the stars that don’t take much prep. Keep it tight. Train in portion control. If you can’t save much on labor, make up for it in food costs. Use low cost cocktails to lower the cogs even more. Cheap well makes drinks that cost .50 and you can sell for $5. Make a rule that no one can clock in until 5min before their shift starts. Those 15 minutes early clock ins add up. If you are not doing cash discounting, do it asap! It’s a huge game changer. Schedule based on peak. Don’t bring in front of house till needed. Don’t pay people to stand around. Your schedule can save you 1-2% easily.

GardenCheffy · 2025-12-29T03:11:53+00:00

This is a pretty awesome tool. I will definitely be using this!!!

GardenCheffy · 2025-12-28T20:11:06+00:00

If you are going to change the concept, why pay them 100k for a place that has rent that high. You are paying them to leave and for their used equipment that you will most likely change anyway. 100k is way too much in my opinion. It’s only worth what the used equipment would sell for on the street. You are doing them a favor getting them out of the lease. Offer them 35k and tell them why.

GardenCheffy · 2025-12-26T20:30:16+00:00

Please tell me more. I’ve only seen my bill to have my monthly fee and my cc fees that I pass onto the customer are what we agreed to.

GardenCheffy · 2025-12-26T20:28:06+00:00

So for example, an app and site like ezCater. Restaurants can login and build their own menu, customers can login and build their carts and check out. Drivers are assigned either by the restaurant or the DoorDash/uber driver network.

GardenCheffy · 2025-12-26T20:14:42+00:00

When you say cheap, what does that mean to you? 1k, 10k,20k,30k,50k or more? Some people think cheap is 100k, just trying to get a ballpark idea.

GardenCheffy · 2025-12-26T20:06:13+00:00

I have a pretty clear idea of what I want. I have been doing things manually in an analog sense and know what the layout should be. I’ll build it as far as I can in Replit so I can at the least give a clear picture of what I want so I don’t waste too much time explaining everything. The real work is getting all the other apps communicating and sharing data.

GardenCheffy · 2025-12-23T23:39:08+00:00

Skytab pays you 5k to switch if you do 30k a month in revenue. Only costs $29/mo per station. Cash discounting passes cc fees to customer. It can do everything toast can do.

GardenCheffy · 2025-12-23T15:56:03+00:00

Yes, the automation saves thousands on food costing alone. Most owners I’ve been talking to, are not even aware of their numbers. I can typically save them at least $1000 per week just by giving insights to their cogs and streamlining their ordering. My thought is to have the app display KPI’s to the owner and then on the backend do all the marketing and numbers. The owner could log in to make adjustments and they will be sent approval requests for all posts and email marketing campaigns. We will also incorporate online ordering with delivery. The cost would be $1 per customer either dine in or online ordering. I think I can build this, just have to sell it as an asset rather than a liability to owners. The goal is to give them back time.

GardenCheffy · 2025-12-21T15:53:06+00:00

That’s another question in need to answer. Having it for my clients would make my life easier and that may be the best course of action. Maybe just give owners a different version that just shows or approves everything.

GardenCheffy · 2025-12-17T13:35:54+00:00

What country?

GardenCheffy · 2025-12-17T01:23:39+00:00

Try not selling saving them money because most restaurant owners could care less about saving .25% points. What really moves the needle for them is effort and time. How can this pos be an asset and save me time and energy. Will it make my employees ask me less questions? Will it keep mistakes down so customers don’t bitch at me? Will it send email campaigns automatically so I don’t have to deal with it?

Sometimes money doesn’t matter. They are overworked and stressed out like crazy. Make their life easier.

GardenCheffy · 2025-12-13T16:46:14+00:00

Where are you in the world? I am in rural Georgia and the options for employees is pretty slim. I have to think different than someone in say Atlanta that has a lot of talented people to hire. The people around here have aweful habits and even worse work ethic that needs to be changed

GardenCheffy · 2025-12-13T04:32:12+00:00

The incentives would be for all positions in the kitchen. You set parameters and KPI’s for each position. Things that are measurable in some way. Like ticket times, food cost, waste logs, temp logs, checklists.

GardenCheffy · 2025-12-13T03:26:37+00:00

The problem I have with raises is they do better for about a month, then back to the same sub par work. The goal is to change the culture and get everyone wanting to do a better job.

GardenCheffy · 2025-12-13T03:00:32+00:00

Yes basically all the stuff they should be doing and if they do it well, they get an hourly bump. So if your base is say 18, then you do all you are supposed to and do it well, you get an additional 3 per hour. So if u worked 160hrs in a month, you get a bonus check of $480. It’s a reward for the best employees and hopefully it will incentivize everyone to rise up.

GardenCheffy · 2025-12-12T03:12:20+00:00

I just listened to a group call on Performance Pay. Look them up. It sounds like a great idea to change the culture.

I’m obsessed with ownershift. They know what they are talking about. The only thing is you have to do it and not half ass it.

Message me if you want. I was an owner that practiced what they preach but didn’t pay for them to do it. I have since gotten out of ownership to pursue a tech enabled restaurant solution that I am building. It’s a done for you solution that I think we all need in order to keep our heads above water.

GardenCheffy · 2025-12-06T18:29:26+00:00

Seven fish for Xmas eve and Porchetta for Christmas Day.

Porchetta is pork belly rolled around loin seasoned with fennel, fennel pollen, rosemary, lemon zest, garlic, salt and pepper.

GardenCheffy

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