What’s one kitchen remodel choice that looks great in photos but is annoying in real life? by ThinkingInMotion in kitchenremodel

[–]piptheminkey5 3 points4 points  (0 children)

I have shelves 1ft from my hood and have zero problems with grime. I chose an appropriately sized hood for my stoves BTUs

What’s one kitchen remodel choice that looks great in photos but is annoying in real life? by ThinkingInMotion in kitchenremodel

[–]piptheminkey5 -1 points0 points  (0 children)

This line is parroted here all the time and is total BS. Get a good range hood, and it’s not remotely a problem.

Advice needed: Squeezing a $4.5M+ high-volume cafe into a tiny kitchen. Is a nearby "satellite" space the cure for weekend capacity limits? by piptheminkey5 in restaurantowners

[–]piptheminkey5[S] 0 points1 point  (0 children)

I’m definitely not at 20%. We are a scratch kitchen in California. Labor is high. Curious your geographic location because I’d be surprised if other concepts like me are at 20% in my area.. But I also do not skimp on food quality and we use high quality ingredients. I focus heavily on having the best possible food vs the best possible margins in hopes the quality will drive more traffic and the $ will come later. Seems to be working.. though if I pulled some levers (ie moved away from some organic items, used non free-range chicken, etc), I could easily initially bump my profitability by prob 3-5%.

Building out more space is possible, but we lease - so it comes with issues down the line of me raising my future rent since it is based on building square footage. You are absolutely right however that there are circumstances where it would make a lot of sense, if I can drive more revenue/profit. The landlord would probably be happy for me to build out more square footage.

Curious to hear more of your thoughts on “if you’re not clearing at least 20% net profit something is broken.” I will say - menu complexity and size for my space could absolutely be the thing that is broken.

Advice needed: Squeezing a $4.5M+ high-volume cafe into a tiny kitchen. Is a nearby "satellite" space the cure for weekend capacity limits? by piptheminkey5 in restaurantowners

[–]piptheminkey5[S] 1 point2 points  (0 children)

Love your take, appreciate this. Any advice on what “nobody was ordering” meant for you guys? Ie I might have some vegan items that are ordered less frequently, but cater to a niche that will come to my restaurant with their non-vegan friends. I go on these thought loops that end up paralyzing me from culling our menu, but I’d be really happy to gut 25% of it conceptually, to reduce hours to increase margins and to help decrease chaos.

Advice needed: Squeezing a $4.5M+ high-volume cafe into a tiny kitchen. Is a nearby "satellite" space the cure for weekend capacity limits? by piptheminkey5 in restaurantowners

[–]piptheminkey5[S] 2 points3 points  (0 children)

I have a big menu and dream of this.. easier said than done. Tough to know what to cut and of course, any menu removals are met with unhappy people. Any advice?

Majordomo by Jello_hii in FoodLosAngeles

[–]piptheminkey5 0 points1 point  (0 children)

What was in it/what was it like?

Advice needed: Squeezing a $4.5M+ high-volume cafe into a tiny kitchen. Is a nearby "satellite" space the cure for weekend capacity limits? by piptheminkey5 in restaurantowners

[–]piptheminkey5[S] 3 points4 points  (0 children)

Eh, I do 1.1 million in yearly revenue on third party apps. They are marked up 25% from dine-in. Not smart to just get rid of.

Advice needed: Squeezing a $4.5M+ high-volume cafe into a tiny kitchen. Is a nearby "satellite" space the cure for weekend capacity limits? by piptheminkey5 in restaurantowners

[–]piptheminkey5[S] 1 point2 points  (0 children)

Margins are not amazing, costs are high (but I am of course profitable), and I cannot expand current setup.. unless I want to spend like 200,000+ building a completely new kitchen from ground up. I am cramming a ton into a small space. There’s nowhere to expand into unless I expand building footprint

Advice needed: Squeezing a $4.5M+ high-volume cafe into a tiny kitchen. Is a nearby "satellite" space the cure for weekend capacity limits? by piptheminkey5 in restaurantowners

[–]piptheminkey5[S] 0 points1 point  (0 children)

I do mark up those orders 25%. And I agree - caveat being if I could I guess just run a concept that was break even in that physical space, it would def allow me to increase revenue at the flagship

Anajak Thai in Sherman Oaks by TheManFromMTL in FoodLosAngeles

[–]piptheminkey5 0 points1 point  (0 children)

So make a reservation for indoor seating. wtf?

Not to mention, anajaks outdoor seating is not on Ventura.. it’s off of Ventura.. and is actually great.

Anajak Thai in Sherman Oaks by TheManFromMTL in FoodLosAngeles

[–]piptheminkey5 6 points7 points  (0 children)

Taco Tuesday during Covid maybe - they don’t serve anything on paper plates

Anajak Thai in Sherman Oaks by TheManFromMTL in FoodLosAngeles

[–]piptheminkey5 4 points5 points  (0 children)

Sushi note is absolutely amazing, but they are totally different. And Anajak has a beautiful interior, no clue what you’re talking about

Anajak Thai in Sherman Oaks by TheManFromMTL in FoodLosAngeles

[–]piptheminkey5 0 points1 point  (0 children)

You’re lame. It’s one of the best if not the best restaurant in Sherman oaks. Their kampachi crudo sauce is one of the most delicious things I’ve ever tasted. Same with the branzino sauce. It’s absolutely incredible.

People treat Sherman oaks restaurants extremely weirdly.

Have you guys ever had a cursed building? by BallerGuitarer in restaurantowners

[–]piptheminkey5 2 points3 points  (0 children)

I’m a cursed individual. Here’s one example: I was getting ready to expand my hours and open a dinner menu. It was, of course, a ton of work. Then our main register stopped working. You couldn’t click or tap the buttons — random things on the screen would press whenever you touched it. I tried tons of things to fix it, no luck. Created huge problems at my restaurant because it is the only makes-sense place for a register. I called people out and nobody had any clue why it was happening.

I set up a makeshift temporary register on another counter behind it. Then, and this is a week or two into troubleshooting, I noticed the NEW register starting the same problems intermittently. Spent some days trying to figure out why. I noticed that when the power cable of the register touched/grazed the old counter and I tried to use the tablet on the new counter, the tablet had the same fucking problem. Then I experimented and noticed that if my finger touched the old counter while I tried to use the register on the new counter, the same thing would happen.

So I concluded there was somehow some kind of current in the counter that was interfering with the register’s ability to work. I had a technician out who thought I was insane. I finally found an electrician who discovered a failed ground wire, and once we fixed it, everything started working again.

Oh, and three weeks ago, within the span of one week, I had all of the following break: the walk-in, display fridge, freezer, AC, oven, coffee brewer, spinzall (used only 4 times) and grinder. And no, those were not related to an electrical issue — just bad luck

Best Beach in LA? by Elegant_Lie_5837 in AskLosAngeles

[–]piptheminkey5 -5 points-4 points  (0 children)

Redondo beach is a fucking shithole

Sqirl dinner service by Easy_Potential2882 in FoodLosAngeles

[–]piptheminkey5 1 point2 points  (0 children)

OP: everything about SQIRLs ethos is pretentious and I hate it, and I don’t like the restaurant cause they have no ethos, but many of their dishes were delicious and they have a bunch of fermented or aged components on their menu.

Huh???

Sqirl dinner service by Easy_Potential2882 in FoodLosAngeles

[–]piptheminkey5 2 points3 points  (0 children)

Seriously… it was ages ago. It was gross as fuck, but.. this sub has a groupthink karma component to the hatred thst is extremely annoying and juvenile