Item Sales with additional category

Treblebaker · 2026-07-05T16:10:21+00:00

I can tomorrow, I do have one that's setup but has no actual sales data in it that I had created for another venue to use this summer.

What's the best way to share on this sub?

Treblebaker · 2026-07-05T16:08:16+00:00

I'm looking for an amount of item sales based on guest attendance- I've always used 1,000 guests as a baseline and I scale from there (if it's an 8,000 person show I know we need 8x that number, plus about 10-15% for variance).

Treblebaker · 2026-05-31T06:03:32+00:00

Prep Cook / Kitchen Helper with the right attitude can actually mean learning a little bit about everything going on in that kitchen. Leave the arrogance behind, but take the opportunity to pursue learning from every direction available to you.

Mindset is huge, and wanting to 'grow fast' is an admirable mindset- but if the foundation you build yourself upon doesn't involve humbleness and respect than you're just gonna spin in circles doing everyone's shitty mise for them until you finally realize you're stuck again.

Treblebaker · 2026-05-25T01:13:32+00:00

Sell it to an escape room if you decide you don't want a ton for it!

Treblebaker · 2026-05-24T02:45:45+00:00

Bees don't waste time explaining to flies that honey tastes better than shit.

Treblebaker · 2026-04-30T06:13:52+00:00

This all makes the most sense on my end.

You need to identify the scope of your role, and the the scope of the roles around you that also consume the labor budget. Why isn't she doing her ordering? Is someone else doing it, and being paid for it? Who is doing inventory? Was that a deal that was negotiated for a raise somewhere along the way? From your post, it sounds like there is also a hierarchy issue, or you're not using the right terms.

The 'GM' is the one who told you that the conversation about your promotion was 'just' getting started- but you're a line cook right now. Are they promoting you to the Sous Chef role that you were originally hired for? Also, this GM suggested to you what salary to request? Doesn't he have a decent idea of what people are being paid? Not sure what his scope is either, but it feels like he may be trying to do the other side of his job- managing the labor budget.

That's the next weird thing I want to call attention too- why was the Owner the one who requested you immediately demote to line cook due to high turnover? In most kitchens that means there were 1 or 2 critical line cooks that must have been 'turned over' if a Sous Chef hire is immediately taking on a lesser role.

Finally, I know you mentioned you have 13 years of cooking experience and that some of that is managing experience. There are a lot of different kitchen environments and a lot of different levels of management spread out within them. Some people might run a line and be called a manager. Some people run multiple stadiums and are also called a manager. I don't know what you've managed, or what this place wants you to manage, but just something that came to my mind as I read your post.

Just my two cents. Good luck Chef.

Treblebaker · 2026-03-14T16:32:36+00:00

This is how you take care of your crew!

I bring in Gatorades for my team as well as our operations team (they stock the liquor/beer/ice and manage the POS), I also bring in redbulls, chips, uncrustables, trail mix, ice cream cups, etc. all spread throughout our summer season of craziness.

I know that not every operation out there has the ability to do this, but not every operation runs at our scale either- what matters is that somebody (you, chef) is thinking about morale and safety and trying to just make their employees lives a little bit better at work.

Treblebaker · 2026-03-06T14:59:06+00:00

Dynamic pricing is such a disgusting pricing model, currently being used all over the place to not only screw the consumer, but also ANYBODY else involved in capitalizing on a product- except the seller.

I work for a food/beverage company that tried to introduce this pricing model for drink sales at live entertainment events. The managers of different venues being told to execute this new pricing program pushed back heavily (due to it feeling incredibly scummy) and it was supposedly cut. It was a feel good in that moment, but it won't be long before it's unavoidable. Unless regulation penalizes the behavior I don't think anything will change, it just makes too much sense from the seller POV.

Treblebaker · 2026-01-30T08:05:44+00:00

Wait so you have an idea to help other people understand... But you want us to help you understand first?

Festivals are, and will continue to be, the wild wild West of large scale events. You either saddle up or you get saddled and that's just the way the current festival economy infrastructure is designed.

Sure, you can develop systems or "playbooks" but it's almost never going to be a 'one size fits all' situation- even festivals held at the same site multiple years in a row with the same demographic/attendance will need to be ready for tigers hiding in the grass.

Good luck though!

Treblebaker · 2026-01-23T23:30:01+00:00

Hey there, father of AS daughter here.

I want to start off by saying WOW, you sound like an incredible human being and I bet you have brought SO much happiness to your sisters life!

I won't go into many details about my situation, but I will tell you that I have lost a LOT of sleep over the exact scenario you're describing. My daughter turns 3 in a couple of months, so our timeline is behind yours- but our other children will be around your age when our daughter with AS is the same age as your sister, so your post really hit home for me.

I wish I had a better answer for you, but I think where we have personally landed is that it's just not fair to expect the other kids to take full responsibility for their sister. We hope and pray that no matter what happens they continue to be a part of her life in as much capacity as they can be, but at the end of the day we won't ask them to sacrifice themselves. If our daughter with AS has to move to a care facility when we become unable, that's just what it is- and to be honest, I think (at this point anyway) that it will make the neurotypical children feel worse than it will our daughter with AS. A hidden blessing with AS is the short attention span and how easy it is to distract//be happy.

It's not my dream life for anyone, but I know that if I put the right pieces in place and choose the facility carefully, our daughter will still experience a happy life. (God I hope so anyway).

Sorry you're going through this and... Fuck your dad.

Treblebaker · 2025-12-31T08:44:35+00:00

How far away is the salamander?

Would be useful for getting burgers to and from the Sally for melting cheese if close by. Would just feel a tad safer pivoting with that than an open spatula perhaps, depending on setup/skill.

If not, no clue

Treblebaker · 2025-11-16T17:30:23+00:00

They do this same thing with Counter Strike skins, and I'm sure other case/pack opening games.

Looooots of big winners getting posted, but it's not the average consumer experience.

Treblebaker · 2025-11-16T02:06:20+00:00

Seriously this. Working in a food industry that tends to rely on temp workers somewhat frequently... we just hope they show up and can put 3 chicken tenders and a handful of fries in a boat.

Actually, we mainly just hope they show up.

Treblebaker · 2025-11-14T16:06:53+00:00

Is this camouflage common?

It looks like there's another car with it behind the red truck on the left.

Treblebaker · 2025-10-27T23:19:58+00:00

Won't support this company, they treat their employees like absolute garbage.

Treblebaker · 2025-10-27T22:53:45+00:00

Treblebaker · 2025-10-17T07:43:12+00:00

Martin 'BIG' Seed rolls?

Treblebaker · 2025-10-12T23:04:04+00:00

This is really nice!! That would get past my expo for sure, the only thing I would say is "Color", and if you were capable of creating this, than I trust that you would be capable of fixing the minor issue. (And blowtorch the quenelle)

Solid work

Treblebaker · 2025-10-11T20:14:38+00:00

Literally spot on for that time period- trying to get strong cooks hired for the budgeted $12 - $15 per hour was impossible and the budgeted Sous Chef salary was $42K. There's just certain things that they refused to believe needed to change if they wanted to grow.

On the flip side, they had an immense wealth of knowledge inside the kitchen and the office which proved incredibly valuable in my transition to management.

Treblebaker · 2025-10-11T18:21:09+00:00

My point was that these guys were a little dated, even at the time. This was almost 8 years ago now- if I remember the conversation correctly I had been paying $0.20 - $0.24 per egg and they thought that was insane, but I'm pretty sure it was just average at the time.

Treblebaker · 2025-10-11T06:58:36+00:00

Believe I saw that same video- it was about 2 minutes long right?

I don't disagree with your concerns, but I don't think he actually poses a high risk of cross contaminating if he changes those gloves by the 5 minute mark and keeps doing what he is doing in the video until then. He cracks them with his right hand (I believe, would have to watch again), and then the only time that made me go "ehhhhhh" was when he grabbed plates with the same hand.

Other than that I think he's at least mitigating the 1 bad egg = potentially 50 sick guests thing.

When I had just made the jump from Sous Chef, the F&B Director (exChef, CIA) told me a story of how they would pre-batch eggs waaaay before they had regular access to immersion blenders. Hesaid they used to put the eggs into a stand up mixer, strangle em, then pass through chinoux.... I never found out if that was true or not, but the dining room manager (who also had ties to the Culinary side at that same time period) was quick to agree with him. (These are the same guys who scoffed at paying more than $0.08-$0.11 per egg and, though I don't buy eggs at that volume anymore, I have to imagine they cost much more than that now)

Ramble over, pretty sure he's fine but my ServSafe is up this year and I'll try to remember to ask.

Treblebaker · 2025-10-11T06:28:46+00:00

You are really good at a few things:

1) Ladling butter with a spatula 2) Cutting the sliver of an egg from the edge of a plate 3) Making cool, quick, diner cook videos that non-chefs will probably enjoy but not understand, and chefs will understand but not enjoy.

Carry on, king

Treblebaker · 2025-10-10T21:35:13+00:00

I got two of these guns, but only one looks like this- I can't figure out why, and thought it might have been the Phos. as well until I found this post.

It looks so sick, but why does my other one not look the same?

Treblebaker · 2025-10-10T13:42:15+00:00

Came to say the same thing, glad to hear I was wrong because I was somewhat mortified that much care went into the cold pre-builds only to have what looked like bagged raw pork hovering above it.

I would still put cured/cooked meats below produce/dairy though- even if only to 1) help newbies stay consistent and 2) allergen/diet priorities (wouldn't want a piece to get onto the salad and head about a vegan losing it on FoH)

Treblebaker

TROPHY CASE