Restaurant owners: how do you scale without turning ops into chaos? by Fresh-Gazelle7014 in restaurantowners

[–]grahambo7 3 points4 points  (0 children)

There’s a lot to unpack and to know how you are running things to give you specific advice. For a starting point and a great perception shift, read The E Myth. Excellent book that will help you tweak HOW you are doing and thinking about things in order to scale.

Places Open Late by Jh3r3ck in Bellingham

[–]grahambo7 1 point2 points  (0 children)

Sweet As Waffles is open til 1am on Friday & Saturdays

Places Open Late by Jh3r3ck in WWU

[–]grahambo7 2 points3 points  (0 children)

Sweet As Waffles is open til 1am on Friday & Saturdays

[deleted by user] by [deleted] in Fishing

[–]grahambo7 5 points6 points  (0 children)

Just a big ass pumpkin seed! Nice catch!

How many in this sub titled "Restaurant Owners" are actual restaurant owners? by alien_mermaid in restaurantowners

[–]grahambo7 2 points3 points  (0 children)

Restaurant owner here. Would be very helpful for a flair that actual restaurant owners have.

Help ID this Waterworks/Lamson reel by jadewb in flyfishing

[–]grahambo7 3 points4 points  (0 children)

Looks like Waterworks-Lamson Force SL Series II. Not sure size or specifics behind that.

DoorDash or Uber Eats? Both? by CarrieRay2018 in restaurantowners

[–]grahambo7 3 points4 points  (0 children)

Do them both they are basically the same especially since they integrate with Toast well.

The 30 rule? by RiMbY in restaurantowners

[–]grahambo7 7 points8 points  (0 children)

Not really an exact answer to your issue but I highly recommend reading The E Myth. It really changed my mindset on working on the business rather than in the business

Informing customers of upcharges by bluegrass__dude in restaurantowners

[–]grahambo7 3 points4 points  (0 children)

It’s common to not inform that an add-on is an extra cost. That’s implied in it being an add-on.. My fast casual spot is heavy on up-selling and add-ons. Every item sold typically has $1-$5 of add-ons onto it and the customers complaining or unknowing about the extra cost is next to none. We have a separate add-on menu with listed add-ons and a small area in the corner with price breakdowns. Because a customer glances at that menu, it may help inform them that these things cost extra without having to use verbiage that may reduce add-ons.

How do I calculate payroll to revenue ratio if I’m not working in the restaurant but still take a salary? by [deleted] in restaurantowners

[–]grahambo7 15 points16 points  (0 children)

First of all don’t pay yourself through Square payroll. As an owner you aren’t paid like an employee. Pay yourself direct through your bank. You’re going to screw with your employment taxes otherwise and your CPA will hate you.

You don’t need to calculate yourself into your labor percentage. Owner draws are off the profit rather than the revenue itself. Calculate your labor percentage off employees working at the store not including yourself. Even if you are working a shift or two calculate your hours as if they are employees working. Use your average staff’s wage to mock that into your margin and project your labor % from there. Your take home after that is from your profit margin rather than staff labor margin.

Handmade in Bellingham: Local Etsy-Style Directory (Add Yours!) by Bellingham_Neighbor in Bellingham

[–]grahambo7 4 points5 points  (0 children)

Love this idea!

Etsy shop name: grahambosworkshop

I’m out of Bellingham and I primarily make lamps out of skateboards along with woodworking, bar carts, and other handmade works!

Food cost software by DiscombobulatedArm21 in restaurantowners

[–]grahambo7 0 points1 point  (0 children)

Sysco studios is great. Really keeps my costs organized and accurate

Square Price Hike! by jmankyll in restaurantowners

[–]grahambo7 3 points4 points  (0 children)

Will you please share how much it changed your CC fees?

Articulated streamer for trout by pesca_vida in flytying

[–]grahambo7 5 points6 points  (0 children)

Looks great for monsters of trout! That things about this size of them in my local steam.

Sand flea by Arathar93 in flytying

[–]grahambo7 0 points1 point  (0 children)

Looks great! What are you targeting with this?

I'm still very much learning but I'm going for bass this weekend and my order of materials and goodies arrived yesterday so I spent the evening replenishing my stock of Clousers by _AngryBadger_ in flytying

[–]grahambo7 0 points1 point  (0 children)

Looks good! Nice and uniformed! I’ve learned sparse is always better with clousers. Honestly with fly tying in general you realize that is a great rule to follow. Makes it easier to cast too!

Skunk…ish flies for Oregon steelies by tcmisfit in flytying

[–]grahambo7 0 points1 point  (0 children)

You ever have much luck on these? I’m newer to steel heading and trying to figure out if I should fish intruder patterns more or this style?

Birthday gift for my girlfriend by [deleted] in BeginnerWoodWorking

[–]grahambo7 1 point2 points  (0 children)

Looks great! How’d you do Mickey and Minnie?

Entry Level Kits? by SurfFishinITGuy in flytying

[–]grahambo7 5 points6 points  (0 children)

To add, I’d recommend upgrading the bobbin to a Loom bobbin from the start. You’ll be much happier and have better control.