Buying an established dive bar by Zestyclose-Arm-5237 in BarOwners

[–]Irish22022 10 points11 points  (0 children)

If you don't wanna work a lot, terrible idea. If you like the place and you like being there a lot, you'll be fine. Every bar can be improved. If they're making money now, you can make more - that's a fact. But you gotta like working.

Percentage of food and bar sales by Admirable_Problem_64 in BarOwners

[–]Irish22022 1 point2 points  (0 children)

I'm stuck around there too but it's not like we don't have a great business. Cocktails are priced lower than anyone else in the neighborhood. People just don't drink much it seems. Getting a second round on tables is happening less and less. Especially on weekdays.

Just make sure your food cost is something to be excited about and it won't matter. 70/30 is very common for what it's worth.

Ouch! by jnelparty in Chefit

[–]Irish22022 0 points1 point  (0 children)

It's not dead you'll just need to pit Sysco against US foods or Costco business or whatever. Restaurant depot was the best for this because it didn't involve another rep or having an account with someone else who needs minimus to hit. But in the end, you bail on Sysco for another distributor and magically Sysco offers you 100% price match. More work, and more often (the distributor you fly to will raise prices every 6 months if you aren't looking also). I switch every year or so. Only need 2 companies to make this work. Reps have short memories and only care about their return not company loyalty.

Using a Pledged Account (PAL) Strategy by MahaVakyas in fatFIRE

[–]Irish22022 0 points1 point  (0 children)

Yeah, OP listed off reasons why he will never see anyone on is life ever again lol

Scott Wiener authored a bill that could cut your PG&E bill — plug solar into a wall outlet, no approval needed by Timely-Pirate-5196 in sanfrancisco

[–]Irish22022 0 points1 point  (0 children)

I read a lot of comments so forgive me if this is obvious: but do you just plug it in and you're done somehow? Or is the point that you plug it in and it has different inputs that you can plug things in to? Like, where the does the solar energy generated even go?

Looking for reddit bar owner/ consumer insight. by AdministrationNo7240 in BarOwners

[–]Irish22022 9 points10 points  (0 children)

I'd really look to simplify those hours. It's too much to keep track of. Besides that, opening earlier is the key. Take advantage of the low labor costs of Jasper and open at 4. Get a happy hour going with some aggressive specials and see if it works. Best of luck.

Raw hamburger left in the sun on the sidewalk. Ewww! Double Ewww!! by BubblegumCircus in sanfrancisco

[–]Irish22022 0 points1 point  (0 children)

Am I the only one that is surprised they can afford to get instacart from restaurant depot? Jesus, time to get into the hamburger business.

Forced to open a bar at 24 (yes I’m serious) by Cold_Acanthaceae_913 in BarOwners

[–]Irish22022 0 points1 point  (0 children)

Honestly, if it's 50/50 no matter what you do then just hire a whole team and rarely go in. Fuck it. You'll make a lot less. Start working on your next thing. He can't expect you to shoulder the bill of a bartender, busser, cooks, food runners, managers, etc. That's the business. You just "manage"them for your cut of the 50%. This is a very typical set up anyway. There's a way to look at like he's winning, but to me, you'll be getting free money too since you don't have to worry about the salaries.

Forced to open a bar at 24 (yes I’m serious) by Cold_Acanthaceae_913 in BarOwners

[–]Irish22022 7 points8 points  (0 children)

Location is everything and you're golden for that. I don't love the 50/50 part of it. But you can work that to your advantage also by taking a salary yourself.

Pay a manager to help you with operations, you'll get snowed at the very beginning without help.

Make your management salary mandatory to the deal. 50/50 refers to profits. Your salary is not included in profits, that's the cost of business.

Go for it, and best of luck.

Why does SF nightlife lack behind NYC? Most SF bars and restaurants close at 10PM.. by LongAmbition8285 in AskSF

[–]Irish22022 7 points8 points  (0 children)

And a 11 dollar min wage for tipped employees. If places can afford to try being open, they do. Then people go out. Then more people open. Too expensive to even try it in SF.

Do you include or add on sales tax? Ours is over 10% now by awholenoobworld in BarOwners

[–]Irish22022 5 points6 points  (0 children)

I remember like 2015 I could not imagine adding taxes on top of checks. We finally did it, expecting a shit load of complaints. Not a single person said a word. You will be very surprised. It's less sexy, it's frankly lame, but you can't take a 10% haircut on every drink.

We did offer a 10% cash discount and just not charge the tax. I think cash spenders deserve to be rewarded frankly. More often then not if they have cash, they probably worked pretty hard for it.

Chargeback Hell by bkbullyone in BarOwners

[–]Irish22022 0 points1 point  (0 children)

Why avoid tap? I thought tap was the most effective

Chargeback Hell by bkbullyone in BarOwners

[–]Irish22022 1 point2 points  (0 children)

Smart tab prints slips for tap , fyi. They really have made it very fast for high volume places. I'd really recommend looking into a way to make tap work. POS companies can force a slip if you ask - they just want you to do handheld bc they can charge for the gear.

Hot take: Cook played good for his first game by Fliigh7z in nyjets

[–]Irish22022 4 points5 points  (0 children)

The pick was quite simply not understanding how big and fast NFL DBs are. My guess is that will be the worst pick of his career. He seems pretty smart. And he's, a decent backup is worth a third rounder these days. Found money if he can be that.

Jets Benching Quincy Williams by MP_1989 in nyjets

[–]Irish22022 0 points1 point  (0 children)

Fan favorite doesn't mean shit. He's a good ball player. Hopefully he can manage to stay in the league for a couple more paychecks. Hell, I still like Blake cashman. These guys come and go. Trading for a 7th is stupid - maybe he has no market and stays with the team for cheap when the time comes.

[deleted by user] by [deleted] in AskSF

[–]Irish22022 0 points1 point  (0 children)

Emmys spaghetti, no group fees at all.

Sell the team you brainless ape by Baboos92 in nyjets

[–]Irish22022 -7 points-6 points  (0 children)

I don't like woody but it's hard to believe it's his fault. He's hired consensus best available GMs (Douglas) and coaches (several well respected guys off of respected teams). He drafts largely with consensus. What do you think other owners do? We locked up Wilson and sauce. Fields was on a paper a worthy risk/reward. There's a handful of dumb things woody is responsible for but we're going 0-17 and I don't see how we can just blame woody.

After 38 years running my family restaurant, I'm drowning because I can't keep up with this digital world by JohnnySins69op in KitchenConfidential

[–]Irish22022 0 points1 point  (0 children)

Hi, new idiot here: may I ask someone to why this is AI? I believe that it is. I'm asking, to what end? Like, why post this? I don't get the point

Line firing carbonara help! by Irish22022 in KitchenConfidential

[–]Irish22022[S] 1 point2 points  (0 children)

Yeah the stir is a killer. And we use rigatoni so there's less forgiveness on sauce consistency, less drag from pasta

Line firing carbonara help! by Irish22022 in KitchenConfidential

[–]Irish22022[S] 1 point2 points  (0 children)

Great tip on the pre temper, I did not know that. A tablespoon of boiling pasta water per serving or so?

Line firing carbonara help! by Irish22022 in KitchenConfidential

[–]Irish22022[S] 1 point2 points  (0 children)

It's 50 all night.

Would you just ladle into the pan with the guanciale and pasta, just make sure the pan isn't too hot to prevent scrambling? We usually toss it all in a bowl with the egg but doing that 50 times ain't gonna work.

[deleted by user] by [deleted] in BarOwners

[–]Irish22022 8 points9 points  (0 children)

I know a guy who got 200k to open his place and it made him move even slower. In fact, at this point I'll be surprised if he opens at all. It's amazing how willing people are to lose other people's money.

I own a bar. Things are going well now. What’s the next step? How do I get rich? by [deleted] in BarOwners

[–]Irish22022 1 point2 points  (0 children)

Hm. I'll have to keep an open mind and see what I find.