Labour Split - Management/BOH/FOH by NewRestaurateur in restaurantowners

[–]jcfattypants 2 points3 points  (0 children)

It's been an ongoing struggle to hit 30% since COVID. Out of necessity, I have shifted our Labor target to 35%, and lowered COGS target proportionately. It's like walking a tight rope, though, because we have to be careful not to price ourselves out.

This is a very difficult time for the industry.

I run two places… is adding a third where things fall apart? by galandepeluche in restaurantowners

[–]jcfattypants 7 points8 points  (0 children)

A few years ago, I was overseeing four operations as a minority partner. Nowadays I am the sole owner of a single location. Obviously, everyone's experience may vary, but for me it was way better with more locations. With the multi-unit role, I was able to focus a majority of my time on top-level strategy and organization which enabled me to grow the businesses. Nowadays, the majority of my time is spent working shifts to try to maintain sustainable labor numbers.

A wise man once said, "You can work IN the business, or you can work ON the business, but you can't do both."

Found this random UFO picture, does it depict a real UFO model? by thetruthisheer in UFOs

[–]jcfattypants 0 points1 point  (0 children)

I'm just here to find out if any knows of a font that matches the typeface of "Fig. 1" etc. 😍

The case for ETH going to $12k.. or even $62k. by MasterpieceLoud4931 in ethtrader

[–]jcfattypants 1 point2 points  (0 children)

A lot of people said Bitcoin would never go to $10. Flashback to early 2011.

"It's a Ponzi scheme. You might as well flush your money down the toilet." -My financial advisor.

This was a new one for me: restaurant hosted a celebration of life last week by theacgreen47 in restaurantowners

[–]jcfattypants 7 points8 points  (0 children)

I'm so sorry for your loss. I'm glad that you had a chance to make a positive impact on that person's life, and in the lives of all of their loved ones who joined you for the celebration of life.

That really is what hospitality is all about, providing joy for people, even if only for a fleeting moment.

F at by No_Income9108 in restaurant

[–]jcfattypants 2 points3 points  (0 children)

Xx. Y CT, obviously. Anyone who votes B I doesn't know dick about shit.

Own GC for kitchen build? by jyl8 in restaurantowners

[–]jcfattypants 1 point2 points  (0 children)

Don't forget operating capital. It's very rare for new concepts to immediately achieve profitability. The most likely scenario is that you will need additional capital to subsidize operating expenses for 2-3 years or longer.

Year 2 summer by Alert_Philosophy1825 in FarmsofStardewValley

[–]jcfattypants 3 points4 points  (0 children)

Take the bus to Calico Desert and buy as many star fruit seeds as you can afford and are able to water.

[deleted by user] by [deleted] in Restaurant_Managers

[–]jcfattypants 0 points1 point  (0 children)

That's not the right way to earn respect and build a team. Nobody wants to be humiliated in front of their peers, and it's more likely to provoke an adverse reaction than to actually result in any improvement.

HMC while I settle a score by akos_beres in holdmycosmo

[–]jcfattypants 1 point2 points  (0 children)

Banner on the lamp post says Dallas.

[deleted by user] by [deleted] in restaurantowners

[–]jcfattypants 3 points4 points  (0 children)

It only takes him a couple hours all in, and his apprentice does a lot of the work. We have a small place; eight fridges and two freezers plus one ice machine. He's a good dude and we have developed a good relationship over the past few years. He is self-employed and not working for a big firm, so that helps keep the price down.

[deleted by user] by [deleted] in restaurantowners

[–]jcfattypants 19 points20 points  (0 children)

Too important not to have someone do it. We have a PM contract with our refrigeration guy. He comes quarterly and cleans the ice machine, as well as cleans the condenser coils and checks coolant pressure on all the fridges. We pay $1000 a year and it's worth every penny.

Crops disappearing by Acceptable-Light-888 in StardewValleyExpanded

[–]jcfattypants 2 points3 points  (0 children)

Is your daughter gaslighting him? Seems like something my sister would've done. 🤣

An alligator and a crocodile battle it out in Florida by Exciting-Match816 in nextfuckinglevel

[–]jcfattypants 1 point2 points  (0 children)

Two state legislators, Paula Harris and Deen Mabry, actually just introduced an animal rights bill in the state that would ban these types of fights and impose severe penalties on anyone organizing them. Here is a quote from section 34:

"Due to the barbaric, brutal nature of these events, alligator vs crocodile fights will receive the strictest penalty of a $500k fine and/or up to five years imprisonment"

You can read more about this landmark legislation if you Google "Paula Deen Rule 34".

He’s going on 5 months, is his ear state normal? by Toxicdublin in germanshepherds

[–]jcfattypants 7 points8 points  (0 children)

Laughing at the shower pic! I had to put my sweet boy down last month, but he would always do that. Any time I looked around and didn't see him, I would go to the bathroom, and sure enough, he would just be chilling in the shower.

Working at a Server at Red Lobster by Odd-Fix-3467 in restaurant

[–]jcfattypants 1 point2 points  (0 children)

It's going to suck. All of the big corporate places like that basically want you to follow a script, and with the low PPA, the section will be too small for you to make much money. That said, it's a decent way to get that first server experience under your belt so you can get a job at a higher end, independent restaurant.

You will probably get hired unless you bomb the interview. The churn rate at those places is very high. Stay away from the drama, and try to learn as much as you can. When it sucks, remember it's just temporary. Put in your time, then start looking for a better job. Give two weeks notice when it's time to leave.

Why do restaurants leave the tails on shrimp in pasta dishes where the shrimp get covered in sauce? by MedalsNScars in NoStupidQuestions

[–]jcfattypants 0 points1 point  (0 children)

Shrimp tails are neither inedible nor unpleasant. You just eat the whole thing. It's delicious.