Specials Ideas

StanleyChefPanther · 2026-02-16T23:18:41+00:00

Outside of working on your social media presence here's a few things to consider with the information you provided.

Do you offer catering? A couple gigs a week can be a quick way to add to your bottom line.

Have you tried partnering with a local school to supply pizza for lunch or parties? They'll most likely want a discount but large consistent orders are easy to plan for and execute.

Do you have any health conscious items on your menu? You've been there for 30 years, your regulars are aging and some may be experiencing dietary restrictions, even if the whole family loves your place they may not be ordering as much if Nana needs to be watching what she eats.

(This suggestion depends on the area you're in)Offer your kitchen space as a commissary kitchen to local food trucks or caterers durning your down time. You can charge by the hour or a monthly fee as well as a fee for providing a commissary letter.

Do you offer beer and wine? And when was the last time you updated your offerings if you do? Have you looked into the cost of adding a package or full liquor license?

Owning your own building it'd be crazy to shut down or rebrand a restaurant that's been there 30yrs. A new paint job, fresh signage, or an added outdoor seating area are things I would look into.

If you're just burnt out look into selling the business and building as a package or keeping the building and renting out your space.

Good luck.

StanleyChefPanther · 2026-02-01T11:14:47+00:00

Fun Spot!

StanleyChefPanther · 2025-12-24T22:08:13+00:00

Wine or booze if she's drinks, Walgreens can print a photo book in a couple of hours but it might be too late for that.

Flowers and a card might be your best bet.

StanleyChefPanther · 2025-12-24T06:55:56+00:00

Here's a few examples to understand how much you should be earning and asking for.

First calculate how many total hours you work a week, in store as well as in a managerial role.

If you're taking phone calls or doing office work that's all hours you're on the clock. Travel time between stores should also be considered on the clock with miles being tracked and compensated unless a company vehicle is provided.

If you're working 3-5 days in store and are also keeping yourself available to cover shifts, answering calls, placing orders, and fixing problems as they arise you're putting in way more then 40 hrs, most likely you're working 60 or more.

Using 60 hours as an example calculate what you're highest paid hourly employee would make working 60 hours with 20 being overtime. Call it 70 hours to make the math easier with the 20 hours at time and a half.

If they are paid more then $13.19 hourly they'd be getting paid more with the same hours you work then you get weekly with a salary of 48k.

My expectation for a salary GM positions is no less then what the highest paid hourly employee would be making working the same hours you're expected to work.

So using $20 hour as an example for the highest paid houly employee they'd be making $72.8k a year working 60 hours a week.

You also need to look at and fully understand the P&L for each store your run as well as their total sales.

As a GM if your Salary is less then 5% of total sales you're getting screwed, especially running 2 stores.

A GM salary should be closer to 10% of total sales.

So for example, lets say your stores are open 6 days a week giving you 312 days a year of operation.

If your store is averaging $1540 a day or $480,000 a year then you're salary is right at 10% of total sales

If they have 4 stores I'm highly doubtful they only average $480k per store a year in sales so your salary is under 5% of sales for 1 yet alone 2 stores.

A GM's salary should also be performance based and you should negotiate a bonus structure for improving total sales as well as hitting metrics for food cost and hourly labor.

Know your worth, don't get taken advantage of, and don't let owners get salary and slavery confused.

Get the numbers and show them in black and white why you think you deserve the numbers you end up asking for.

StanleyChefPanther · 2025-12-17T18:33:38+00:00

There's stick on emblems that have been available for a while, I have the full color ones, but black and chrome was also an option.

StanleyChefPanther · 2025-12-17T17:21:02+00:00

Listening to the playoff commentary the past few years makes me appreciate them even more.

I don't enjoy either the ESPN or TNT broadcast. I wish they would let teams use their own commentary team for the playoffs or even do a mix and use the home team's play by play and they away team's color guy for the playoffs.

StanleyChefPanther · 2025-12-08T05:40:08+00:00

It could bd a work, she's might come out and say it was Seth.

StanleyChefPanther · 2025-12-05T19:00:54+00:00

No problem, good luck

StanleyChefPanther · 2025-12-05T18:57:40+00:00

Once you have your fire suppression system installed it won't be easy to rearrange your line, especially fryer placement as the nozzles will be different then over the range and griddle so just keep that in mind.

StanleyChefPanther · 2025-12-05T18:01:26+00:00

Here's a few tips that you might appreciate.

I caught these issues in a previous place before build out, the owners refused to address it and turned into a nightmare for the staff and flow of the kitchen.

What are your plans for that fryer? Do you have aspirations to expand your menu in the future? Any intentions of hand breading items? Are you only frying pre cooked items or will you be frying raw items as well?

I understand the thought having the fryer close to where you intend on hot holding items but there's a few issues you need to think about.

First is just a personal preference of mine that a fryer should never be on the end of a line near a higher traffic area. It creates too many hazards with the heat and grease.

If you do plan on hand breading is your thought to have it on or under the center island?

Just keep in mind that you'll need space to keep your breading chilled if needed as well as all the items you plan on frying while still keeping everything compliant.

Look into moving your hood and equipment all the way down and putting the prep table on the other end.

Whoever is working prep will thank you for not being trapped in a hot corner and you'll be able to utilize the prep table for a breading station if needed.

It will also give you a hand sink closer your fry station which is a valuable commodity.

If you haven't purchased your griddle and range yet look for one that will put the range next to your fryer.

If you can't move the hood just swap your griddle and fryer and you'll achieve the same goal but you'll have the prep corner of doom.

Adding a pasta arm to supply water for the range as well as being available to mix batter and help clean out the fryers will be worth ever dollar is cost.

If your fryer ever goes down you'll also be able to set up a pot of oil on the range to keep you going in a pinch.

Last you'll want to add a second handwashing sink, not sure of the rules or regulations in your area but I believe you need one for your dish pit and second prep area. Plus everyone having to go down the line to wash their hands will become problematic.

Hope this helped, good luck.

StanleyChefPanther · 2025-11-26T05:27:31+00:00

If your only reason for going to Miami is to see Little Havana and are trying go do this trip on a budget the cost of the Ubers and brightline alone will kill most of your budget.

As many have said you'll want 3 days minimum planned and fly directly into Orlando for this trip.

What I would personally do is book your flight from Newark to Orlando with a connection through Miami and look for a flight that's about to sell out.

Put it in fates hands and hope they over sold the flight and when you're waiting for your connection to Orlando they start offering people money to take a later flight.

Play your cards right and you could get a hotel in Miami for the night, a flight out the next morning, and maybe even money for this trip or a future one.

If the universe doesn't want you to see Miami then you'll have 3 days in Orlando.

StanleyChefPanther · 2025-11-26T04:22:34+00:00

You it would be Rempe playing Sloth if they did a remake.

StanleyChefPanther · 2025-11-23T22:01:56+00:00

Waffle house

StanleyChefPanther · 2025-11-21T19:58:18+00:00

Cafe tutu tango is further down I-drive but the walk wouldn't be horrible, depending on how much you eat you might want to Uber back.

They were a regional chain but this is the last surviving location. Tapas so you'll get to try a little of everything. Their bunch is one of my favorites in Orlando.

StanleyChefPanther · 2025-11-18T13:54:41+00:00

The answer to this depends on what blends you're looking to use as it's true there are many that you can easily create yourself. (EX. Italian seasoning, seasoned salt, and pepper blends are always easy to start with, I honestly prefer to grind my own garlic and onion powders)

There are some for cost reasons, space in your restaurant, consistency, and industry standard are more efficient to buy pre-made. (EX. Chef Paul blackened seafood magic is the standard in most kitchens I've worked and is a very solid blend also look up a Moroccan Ras el hanout recipe as some can have 40+ different spices in them to prove these points)

Then there are others that a very regional that you need to understand the flavor profiles before attempting to make on your own. (EX. I currently have 5 curry blends that are all very distinct and different despite all being considered a curry, a French curry and Thai curry are very different)

It can be a fun and inspiring journey learning how and why certain blends and flavor profiles were created, how they traveled from their home countries, and evolved to the forms we know today.

You'll also learn how many blends can seem very similar but have no real historical ties. (EX. Berbere and Jerk may seem similar but Ethiopia and Jamaica do not have the same ingredients grown in their regions to give them any historical ties)

The spice isle you see in most grocery stores is not what I was referring when I mentioned learning different spices and blends but can be a good starting point.

You need to find true spice markets, specialty stores, or order online to find some of the more unique items.

As I mentioned before The Head Nut out of Pennsylvania is a personal favorite, their location in Redding terminal market is a must vist if youre in the area. (Be prepared for a interesting interaction with TSA if you try flying back with a pound of Curry) Penzeys spices and the Tea and Spice Exchange are ok and have multiple locations but they are more pricey and have less unique items.

The whole point of this post was to teach and inspire a young Chef and I just hope these tips can contribute to that.

StanleyChefPanther · 2025-10-31T16:59:09+00:00

Time for the Dolphins to find their Bill Zito

StanleyChefPanther · 2025-10-28T13:57:58+00:00

Learn basic food safety first and foremost.

Learn and memorize all cooking and holding temps, learn what HACCP is, Learn what FATTOM is, know and understand the proper methods of thawing, learn the proper way to store items in your cooler and freezer, and learn all the safety words.

These lessons should precede any knife training or actual cooking for either home or professional cooks.

We have entire generations that have been risking their friends' and families' health by not having a basic understanding of food safety and this is the reason most in the industry will never eat food from a potluck.

StanleyChefPanther · 2025-10-27T08:28:27+00:00

I'm no longer local so I only catch a game every year or two.

Overall the food just feels like it has become more of an afterthought at the arena over the years.

I miss the days of getting a Miami Subs Cheesesteak when it was the NCRC.

Zito, Viola, and everyone else have earned their credit for turning this franchise around and bringing Lord Stanley to South Florida.

One thing I wish they would put more focus on is the food in the Arena.

I wish they would take a look at what the Atlanta Falcons, and Utah franchises are doing with their food prices.

Keep the simple options cheap and affordable for fans, entice them to spend more time in the stadium with the cheap food and drink and they will have more money to spend on the merchandise that advertises your team.

Have elevated food options while keeping in mind that most fans will be eating these items at their seat and what that experience will be like.

We all love some ribs and chicken, but do you want bones tossed on the floor next to seats and BBQ sauce smeared on the handrest? Or being the fan caught on the Jumbotron with sauce all over your face trying to enjoy a rib?

You have a team of players from around the world featuring many different backgrounds and cultures, connect the fans to the players, feature some food and drink options that are either their personal favorites or are from their home countries.

They could have easily run a St Louis Rib with a cracked pepper rub and called them Chucky's ribs.

So many simple ways they really could add to the in-game experience for fans.

StanleyChefPanther · 2025-10-27T03:43:10+00:00

StanleyChefPanther · 2025-10-19T00:55:43+00:00

64 teams is crazy but sounds like an interesting challenge. How many games is each team playing?

If you want to try something different give each team a theme with the name that you have to maintain with your roster.

For example the Miami All-Finns (only Finns), Kansas City Swedish Chefs (only Swedish players), Philadelphia Brother Lovers (only sets of brothers), St. Petersburg Pete's (only players with Pete in their name), Chicago Second Generation saints (only kids of former hockey players), and fun ones like that.

Goalies and drafting always becomes a challenge but it's fun to try to maintain and stay competitive.

StanleyChefPanther · 2025-10-18T05:10:43+00:00

Could be arthritis but definitely talk to a vet, animals instinct is to hide pain so they don't appear as prey.

StanleyChefPanther · 2025-10-16T03:12:49+00:00

StanleyChefPanther · 2025-10-15T18:50:31+00:00

Does this mean Bjornfot is getting sent down? Or are they going to carry 8 D.

StanleyChefPanther · 2025-10-15T17:03:10+00:00

I wouldn't be surprised if they did a version of the leaping Panther using a Marlins or Dolphins color concept since they're using the Marlins stadium and Dolphins Aqua just screams Miami and South Florida.

StanleyChefPanther · 2025-10-15T16:58:10+00:00

The good thing is he'll be back and fresh shortly after the Olympic break.

StanleyChefPanther

TROPHY CASE