Official restaurant bizness tips

[HeHateMe]

I've always dreamed of opening a restaurant, I'll probably never do it but I like to dream about it sometimes. I know a lot of restaurant peeps and in talking with them, they're like "never do it, shit sucks. Unless you love it but it still sucks."

But they've also given me lots of good tips on being successful in the restaurant biz, which I will share here. I know there are some other restaurant people on here like DeepChicago, Lance, Brett and Grimson if he ever gets unbanned from the Bar knows a shit ton about wing and burger sports bars, so feel free to chime in here!


Here's the first installment of tips in this series:

HIRING - 1. If your restaurant is situated in a smallish town, NEVER hire the local whores. They have blown 90% or well over half your clientele. This makes for bad business. Whores in larger municipalities are conversely a boon to your operation, as their flirtatious nature keeps customers returning, maybe just to check and see if the napkin with their number dropped into their beer when they last left was well-received (just an example)

2. "Executive Chef" vs. "Line Cook" - It's always a good idea for a newer place to hire a hungry, gritty Line Cook to get your place going - someone with big time aspirations but not a big time paycheck can elevate your food and put you on the map without fucking up your budget.

3. Bus Boys/Dishwashers - these guys should also be cooking the food, as they can have a huge benefit to your bottom line. Don't let them take customer orders or have access to the liquor though. BIG TIME No-No.

I'm sure there are other trade secrets for staffing, but this completes the first installment of the Hiring piece for the time being...

 

[Urblock]

Why don't you just ask your good friend Silence? :lmao:

 

[Omeletpants]

I was a bus boy for one night in high school. Friend asked me to fill in for him but nobody told me what to do. It was a disaster and I had to seek therapy for years afterward

 

[ruprecht]

Should employ a couple of robust Italian/Spanish type fellows for the ladies and *** gentlemen.

Although your points RE: local whores are valid, I am not convinced yet.

 

[SilenceS]

Why don't you just ask your good friend Silence? :lmao:

Still posting angry?


Sent from my iPhone using Tapatalk

 

[SilenceS]

I've always dreamed of opening a restaurant, I'll probably never do it but I like to dream about it sometimes. I know a lot of restaurant peeps and in talking with them, they're like "never do it, shit sucks. Unless you love it but it still sucks."

But they've also given me lots of good tips on being successful in the restaurant biz, which I will share here. I know there are some other restaurant people on here like DeepChicago, Lance, Brett and Grimson if he ever gets unbanned from the Bar knows a shit ton about wing and burger sports bars, so feel free to chime in here!


Here's the first installment of tips in this series:

HIRING - 1. If your restaurant is situated in a smallish town, NEVER hire the local whores. They have blown 90% or well over half your clientele. This makes for bad business. Whores in larger municipalities are conversely a boon to your operation, as their flirtatious nature keeps customers returning, maybe just to check and see if the napkin with their number dropped into their beer when they last left was well-received (just an example)

2. "Executive Chef" vs. "Line Cook" - It's always a good idea for a newer place to hire a hungry, gritty Line Cook to get your place going - someone with big time aspirations but not a big time paycheck can elevate your food and put you on the map without fucking up your budget.

3. Bus Boys/Dishwashers - these guys should also be cooking the food, as they can have a huge benefit to your bottom line. Don't let them take customer orders or have access to the liquor though. BIG TIME No-No.

I'm sure there are other trade secrets for staffing, but this completes the first installment of the Hiring piece for the time being...

My best advice is just count the money for someone else. That's your gift


Sent from my iPhone using Tapatalk

 

[Omeletpants]

Still posting angry?

Why does everyone steal my lines?

 

[SilenceS]

Why does everyone steal my lines?

Because you are the elder statesmen.


Sent from my iPhone using Tapatalk

 

[Urblock]

Not angry. Amused.

 

[Sunbiz1]

Are we to assume you are currently employed at Buffalo Wild Ho's...err Wings?.

 

[SilenceS]

Not angry. Amused.

That's good. Have a blessed day


Sent from my iPhone using Tapatalk

 

[HeHateMe]

My best advice is just count the money for someone else. That's your gift


Sent from my iPhone using Tapatalk

Oh look, my lapdog.

 

[Omeletpants]

Because you are the elder statesmen.

Elder statesman? I like that

 

[SilenceS]

Oh look, my lapdog.

Wag the dog


Sent from my iPhone using Tapatalk

 

[BaBaBlacksheep]

Four little letters are the ley to ANY successful business.....

T I T S.

That is all you need to know.

 

[ShiftyDevil]

I've always dreamed of opening a restaurant, I'll probably never do it but I like to dream about it sometimes. I know a lot of restaurant peeps and in talking with them, they're like "never do it, shit sucks. Unless you love it but it still sucks."

But they've also given me lots of good tips on being successful in the restaurant biz, which I will share here. I know there are some other restaurant people on here like DeepChicago, Lance, Brett and Grimson if he ever gets unbanned from the Bar knows a shit ton about wing and burger sports bars, so feel free to chime in here!


Here's the first installment of tips in this series:

HIRING - 1. If your restaurant is situated in a smallish town, NEVER hire the local whores. They have blown 90% or well over half your clientele. This makes for bad business. Whores in larger municipalities are conversely a boon to your operation, as their flirtatious nature keeps customers returning, maybe just to check and see if the napkin with their number dropped into their beer when they last left was well-received (just an example)

2. "Executive Chef" vs. "Line Cook" - It's always a good idea for a newer place to hire a hungry, gritty Line Cook to get your place going - someone with big time aspirations but not a big time paycheck can elevate your food and put you on the map without fucking up your budget.

3. Bus Boys/Dishwashers - these guys should also be cooking the food, as they can have a huge benefit to your bottom line. Don't let them take customer orders or have access to the liquor though. BIG TIME No-No.

I'm sure there are other trade secrets for staffing, but this completes the first installment of the Hiring piece for the time being...

When I was younger I used to think being a chef would be a cool job. Then I got my first job as a dishwasher in a nice-ish restaurant.

**** that, that shit is hard, hot, sweaty ass work.

I'd rather own a bar.

 

[bearmick]

If you're doing egg and chips make sure to have hot sauce.

 

[Gustavus Adolphus]

i've always dreamed of opening a restaurant, i'll probably never do it but i like to dream about it sometimes. I know a lot of restaurant peeps and in talking with them, they're like "never do it, shit sucks. Unless you love it but it still sucks."

but they've also given me lots of good tips on being successful in the restaurant biz, which i will share here. I know there are some other restaurant people on here like deepchicago, lance, brett and grimson if he ever gets unbanned from the bar knows a shit ton about wing and burger sports bars, so feel free to chime in here!


Here's the first installment of tips in this series:

Hiring - 1. If your restaurant is situated in a smallish town, never hire the local whores. They have blown 90% or well over half your clientele. This makes for bad business. Whores in larger municipalities are conversely a boon to your operation, as their flirtatious nature keeps customers returning, maybe just to check and see if the napkin with their number dropped into their beer when they last left was well-received (just an example)

2. "executive chef" vs. "line cook" - it's always a good idea for a newer place to hire a hungry, gritty line cook to get your place going - someone with big time aspirations but not a big time paycheck can elevate your food and put you on the map without fucking up your budget.

3. Bus boys/dishwashers - these guys should also be cooking the food, as they can have a huge benefit to your bottom line. Don't let them take customer orders or have access to the liquor though. Big time no-no.

I'm sure there are other trade secrets for staffing, but this completes the first installment of the hiring piece for the time being...

i would love to open up a restaurant.

 

[SilenceS]

When I was younger I used to think being a chef would be a cool job. Then I got my first job as a dishwasher in a nice-ish restaurant.

**** that, that shit is hard, hot, sweaty ass work.

I'd rather own a bar.

Bar fail rate is the same. Also, a lot more stealing from a bar. The key to restaurant and bars is to control stealing. You will never be able to stop it. It's your life. If you enjoy being with your family or friends all the time. You won't be able to unless you start making the real money. It's a grind. I fucking exhausting, mind blowing job but you have to love it


Sent from my iPhone using Tapatalk

 

[SilenceS]

i would love to open up a restaurant.

Need leverage


Sent from my iPhone using Tapatalk