Food costing for chef
Want to find a good free phone app to help my chef cost menu items. Any suggestions? submitted by /u/ComprehensiveSoft27 [link] [comments]
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A subreddit for restaurant owners, managers, FOH, BOH, and patrons to ask questions and discuss their restaurants, and the business.
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Pizza Oven Advice
I really need help figuring out the type of pizza oven for my theater upgrade. Here are the details. I own several restaurants but have never done pizza. I am remodeling an old, one screen theater and moving an existing sandwich shop that is across the street into it. I have a little more than 40" depth to work with, width isn't a problem. I want the best pizza I can using high end frozen dough…
What would make a restaurant/bakery take me seriously for help with making my pet treats?
I’ve a pet treat business currently doing about 9k monthly revenue and in about 80 stores - all ingredients are normal human ingredients - banana, coconut flour etc. I am growing and it would be perfect for a small bakery or even restaurant looking for extra $$$$ to help make while I focus on sales. The dough is pushed in a mold and popped out. It’s no bake so no oven is needed. I am looking to…
Host in NYS
Hello I'm 15F working my first job hosting at my local restaurant. For the past 3-4 months I've been working my base income has been 16$/h (New York State minimum wage) along with tips and server tip-outs that are usually 20$-35$ a night. I just got an email informing me my pay would drop from 16/h to 10.70/h because blah blah about hosts "participation in the reasturants tipped compensation…
Are the horrors true about hooking up with a line cook/prep cook you work with😂😂😂😂
submitted by /u/Financial_Gas_1293 [link] [comments]
Want to know if this is normal
I currently work as a server and host at a restaurant in a large metropolitan. My job pays normal rates for the positions I fill however I feel the job is much more stressful than it should be due to our style of doing things and I wanted the opinion of some other more seasoned and experienced servers/restaurant employees It happens more often than not that we only have two servers on duty at a…
عايز اعمل شيبسى
عندى مطعم لسة بادئ فى مدينة وحابب اضيف شيبسى فى المنيو بس يكون ماركة بتاعتى زى ما اغلب المطاعم بتعمل دلوقت لكن معنديش اى خبرة فى الموضوع ومش عارف الخطوات اللى المفروض امشى عليها ولا بيتعمل ويتغلف ازاى وحابب استفيد من حد يكون احتك بالمجال قبل كدة submitted by /u/No_Cycle6266 [link] [comments]
storing food in walk in on days off
the restaurant i work at is open wed-sun. on sundays we put all the food that was in the line fridges into the walk-in and on wednesday we take it all back out to set up the line. is there a reason the food can’t stay in the line fridges over the two day ‘weekend’? i can’t find and answer online for this. submitted by /u/SherbertImportant972 [link] [comments]
Be honest: how often do you actually change your menu prices?
When costs go up, do you adjust right away or eat the difference for a while? submitted by /u/V-Reviewer [link] [comments]
10 years ago I needed a grill. today I need a literal server rack
honestly just venting but is anyone else completely exhausted by how much tech we have to manage now? Opened our 4th location this month and I swear 80% of my headache wasn't hiring or food costs, it was getting the KDS to talk to the handhelds and configuring a firewall At some point it stopped being a hospitality job and became an IT job. We eventually handed the whole network mess over to…