Most hines5 opinion I’ve heard in years . I’m tired of everyone with the same answers 33% 35% blah blah blah your right the averages are different because it’s a different area different food different grade etc .. ty 👍🏻
noncence. In a full course restaurant, any waiter will visit a table 5-6 times, if there is entertainment expect a few more beers and another bottle of wine, so about 6-8 times at at a table, and one waiter can do 7-10, 4 person tables. In a three course menu 2 people in the kitchen can do 20 guests pr half hour. If congested the waiter will serve a free bun and butter basket. In a popular restaurant guest are ok with waiting and 2 people in the kitchen can serve 60-100 in an evening, like 18 to 22.
Most hines5 opinion I’ve heard in years . I’m tired of everyone with the same answers 33% 35% blah blah blah your right the averages are different because it’s a different area different food different grade etc .. ty 👍🏻
Im going to begin costing for a breakfast and Lunch dinner. Im Costing menus but seem to be having problems with this
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Thank's sir for you're video
Rule of thumb: 30% Food cost, 30% Labor & Utilities, 20% Fixed cost, 20%Net Profit. Mgt. endeavors to be running business at that scale. 🌹
hi sir..nirestaurant business plan sir
e video sir...can u plz send some
noncence. In a full course restaurant, any waiter will visit a table 5-6 times, if there is entertainment expect a few more beers and another bottle of wine, so about 6-8 times at at a table, and one waiter can do 7-10, 4 person tables. In a three course menu 2 people in the kitchen can do 20 guests pr half hour. If congested the waiter will serve a free bun and butter basket. In a popular restaurant guest are ok with waiting and 2 people in the kitchen can serve 60-100 in an evening, like 18 to 22.