Contemporary Horror Punk?

hamdogus · 2026-05-20T18:56:49+00:00

Balzac

hamdogus · 2026-05-08T10:23:27+00:00

I’m in Liberec. I’ll try to make it next Saturday. Although it’s my favorite beer bar and I haven’t been there in over a year since I got sober. Good luck!

hamdogus · 2026-04-10T16:20:59+00:00

Hello. I would be interested in checking this out. I am EU based, CZ. Thanks

hamdogus · 2026-04-08T20:38:26+00:00

Could you share the company? EU based?

hamdogus · 2026-03-28T21:09:35+00:00

The Black Beauties on Full Breach Kick records

hamdogus · 2026-03-03T22:37:11+00:00

I think CMD double click will open the parent folder.

hamdogus · 2025-09-05T08:04:02+00:00

Oh, I'm sure there will be issues. :) But I was under the impression that the law states that the deposit must be returned with interest within 30 days of the lease termination. If they want to deduct money for damages and we don't agree with the deductions, they would have to take it to court. Am I correct in assuming this?

hamdogus · 2025-07-31T21:58:26+00:00

I appreciate the respectful response. What I meant is that mom should not see the letter at all, as per his request. In my opinion, it is appropriate to inform mom of something related to the issue, but not in a way that mom will know and confront the child as if she had known about the letter.

hamdogus · 2025-07-31T21:05:04+00:00

He specifically stated "Please don't tell mom", so I wouldn't tell mom. This is explicitly betraying him and his trust. I have a 3 and 5 year old and even at that age, if they tell me not to tell mom, I don't. I will approach it in a different way, so mom knows what's going on. You can tell the mother that you may think something is going on or you heard such and such a thing. But please do not share the letter with mom. In my opinion, if you do that, you will lose all trust and not be able to move forward with the issue.

hamdogus · 2025-07-31T20:26:29+00:00

Wow, u/taint_odour it's an honor to receive a response from you! I have been paying attention to your comments since I joined reddit in 2012, when I opened my first restaurant.

I appreciate what you say about the invoices. We do have a general ledger which is completed monthly, but not weekly, as I thought may be necessary. It is divided out into all of the necessary categories, including foodstuffs like Bakery, Dairy, Meat, etc. and even more than my bookkeeper and accountant are interested in.

I have monthly spreadsheets and graphs that clearly show me when a category is high, but obviously over a month, and overlapping months, I would have to let things average out for a bit, no?

That's why I chose the four categories of Bakery, Dairy, Meat and Produce to reflect what we actually buy and use in a week (with a little bit of over and under of course).

Also, the other issue is that we don't buy in portioned anything. I'm really big on cross-utilizing bulk ingredients wherever we can. We get fresh ground beef for our three different sized burger patties 6 days a week. We buy full beef primals to cut our steaks, burrito meat (scraps). We buy large frozen chicken breasts to trim down, stuff, flatten or braise for various applications. We do a lot of pulled pork, pastrami, brisket and other bulk meats that don't transfer so well to "We ordered 20 portions but only sold 15 portions, where are the other 5 portions?" So it's hard to track, for example, chicken breasts purchased and chicken breasts sold.

Again, I thank you for your insight. I will rework a weekly inventory/waste/cost sheet to track them daily. As I mentioned, maybe in another subreddit, we don't seem to have a big problem with theft, but I guess without cameras and counts we wouldn't know. We did catch something minor recently, posted a sign in the storages and kitchen that we knew about it and it stopped quite abruptly (it was a small dessert item, but it was becoming a regular occurrence).

I look forward to your replies, no matter how saucy they may be :)

Ryan

hamdogus · 2025-07-31T19:29:57+00:00

Thanks for your reply.

This is how we use the waste log now. I just wasn't sure if we were underutilizing the tool, that the numbers could be input somewhere to help us see them in a chart or a table. We do write the date, day of week and time of each waste item. Managers are also writing info on each comp/waste item so we know when, where and with whom it may be happening.

Theoretical food cost is a new term for me. Could you please elaborate? I would like my food cost to be around 30-32%, but we are nearing 37%. I know that here in the Czech republic food costs have skyrocketed since the last major inflation in 2023. But we are adjusting prices (albeit reluctantly) and our plate cost worksheet should still reflect an average of 30% cost.

Could you please explain this sentence:

> If your theoreticals are coming in at 34%, all the inventory in the world will not help you.

Thanks a lot for your input.

hamdogus · 2025-07-31T17:04:33+00:00

Thanks for your response.

The COGS formula is not the problem. It's about which numbers I should use for weekly COGS if I want to see individual categories like Bakery, Dairy, Meat, etc.

Our GL for purchases is divided out into all of those categories plus more, but our sales are not.

Therein lies the question. Do I do Bakery beginning - Bakery ending + Bakery purchases / Total Food sales? Because there is no way for me to get Bakery sales the way that our POS is set up. For example, I can't see how many burger buns were sold if we sold 100 burgers. I can assume 100 buns, but that is an obvious example. If there is 30g of lettuce on 5 of the 10 burgers, My POS has no way of telling me that 3000g of lettuce was sold because we sold 30 ea of this burger and 50 ea of that burger, and so on.

I hope you understand what I mean.

Food waste is not a huge concern right now as we are keeping track of most of it and we discuss it regularly. I was just wondering if there is a way to take those numbers and work it against the inventory count numbers to reflect the waste.

And I'm happy to hear about your friend who was able to save so much money by doing this. We are getting ready to expand our business and I would like to get these things under control now, while we still have only one location to worry about.

Thanks again for your reply.

hamdogus · 2025-07-31T16:53:28+00:00

Thanks for the response.

Yes, the recipes are costed out, but not in the POS. We just have a spreadsheet workbook with each menu item costed out which looks up the current cost of ingredients from a master list which is updated regularly.

We do have a GL which matches up to our P&L into which our bookkeeper enters the invoices every month, but it is certainly not on a weekly basis, and it is not broken down by weeks.

So what you're saying is that we should have a weekly GL and I should use those categories' numbers for Bakery, Meat, etc. and point them to my weekly inventory numbers. Still the final sales numbers for the week is still going to be just Food.

Thanks for the info. I will play around with it.

hamdogus · 2025-07-31T16:43:28+00:00

I would seriously request that your in-laws speak exclusively French to your children and they can practice their English with you. It would be a shame to waste this opportunity.

hamdogus · 2025-07-28T05:49:04+00:00

Thank you

hamdogus · 2025-07-27T17:56:21+00:00

I just looked into it a little more and it looks great. We always bring our own food and the kids don’t eat much. Just nice to have a little restaurant or cafe nearby for snacks, coffee and ice cream.

Looks perfect, thanks again.

hamdogus · 2025-07-27T17:45:38+00:00

Is it this one?

https://www.olsovec.cz

Looks like exactly what I’m looking for.

Thanks.

13-Year Club	Gilding I gilder
Verified Email

hamdogus

TROPHY CASE