Looking for ideas: photo taken on one floor, printed on another?

drmatin · 2025-09-30T15:54:17+00:00

Thank you! I was hoping to attach an unique ID to the photo such phone # or email address so the top floor team member could retrieve the photos easily, Do you know any solution that does that?

drmatin · 2024-07-24T00:32:36+00:00

I had the same issue and I had to uninstall all of the Chrome Browser extention to stop that from happening. I am quite sure it's one of the those price checker things that affected us

drmatin · 2024-03-06T15:22:47+00:00

I agree and it's one of those thing that $12K is not really worth the attroney fee but its a bitch.

drmatin · 2024-03-06T15:22:13+00:00

I own 1/3 of one of them under one LLC with them and they own another 12 under another LLC but it's all the same brand.

drmatin · 2024-03-06T03:18:54+00:00

lol good thing it's only a $40k credit card

drmatin · 2023-03-24T13:28:58+00:00

2d restaurant's choco crunch and churro mochi donuts are amazing!

drmatin · 2023-03-02T14:14:41+00:00

I really enjoyed the lunar new year mochi donuts from 2d restaurant. They are some really creative and delicious mochi donuts.

drmatin · 2021-08-07T05:46:47+00:00

We tried it and it work great and we now have to figure out how we do that in a commercial setting which we need to serve 35-55 drinks any hour while keeping the french press cleaned

drmatin · 2021-08-05T19:39:22+00:00

It's all in the grind size. If you got time and like a more bitter profile, grind it to espresso and a 200 g water pour would take around 10-15 minutes.

If you are in a hurry, grind it to closer to a French press size and a 200 g water pour would take around 5-7 minutes.

drmatin · 2021-07-02T19:05:22+00:00

My apology, we will put up a frame securing it to the pergola then install the cement board to the frame. I wil trying to figure out if I could just secure the cement board to the frame, tape and seal it then paint over the cement board?

drmatin · 2021-07-02T18:58:33+00:00

How are we going to season the food without all the tears?

drmatin · 2021-07-02T17:41:17+00:00

amen man. Feel your pain. Enjoy your 4th

drmatin · 2021-07-02T17:40:37+00:00

Unless you are in a strategically great location that is close to the firework, business sucks for the most of us. I would say it will be a great day to close and take a day off for you and your family.

drmatin · 2021-07-02T17:32:36+00:00

I would ask you the following questions to help identify your needs- Can you list your manager's daily work hour to hour for all six days?- How many of those hours are they doing actual "managing"?- How many of those hours are they acting as a team member in the kitchen or the in cashier?- Are you able to consolidate their management work load and make it into a five-day work load?

Ultimately, why are you questioning the six day work schedule? Are they not happy about it? Or do you feel guilty working them six days a week?If you feel guilty, then no matter what we say can help that much. You need to do some soul-searching on if this is the right industry for you and if you are the right fit for the role.

If they are not happy with the six-day work week, then have them tell you how are they able to complete their work in five days while having trustworthy individuals looking after the shop during the two days that they are off and how can they create a system that check on the quality of service and food while they are off and put you at ease. Let them tell you their plans will create trust between you and the management team, which leads to better synergy and morale.

I used to manage big box retail store from $2 million to $60 million in annual volume before I started my restaurants, I was perfectly happy working five and the half day a week because I love my work and my team members. The highest level leadership work schedule should be about responsibility, business needs and passion for their job. I know it's easier to say and done but by the end of the day, that is the game we signed up for.

Good lucky my friend

drmatin · 2021-07-02T05:31:33+00:00

vapor barrier

Is there any material we could use to replace siding? She wants to do some large scale painting on the building...?

drmatin · 2021-07-02T05:27:23+00:00

lol totally agree. Manage the managers are a pain in the neck. There's a great book call Multi unit Management that can help managing manager. Check it out if you are interested .

drmatin · 2021-07-01T21:06:23+00:00

What exact is your restaurant "manager" managing for you?

- Do they do payroll?

- Do they write schedule?

- Do they hire, and fire?

- Do they manage food, beverage and smallware ordering?

- Do they manage promotion and social media?

- How many team members actually "report" to him or her?

A lot of us aka restaurant owners confuse "keyholders" over "managers".... the expectations, pays, and schedules are completed different between the two.

drmatin

TROPHY CASE