This is really helping me prepare to open my own small bistro. Thank you so much. Your presentation is clear and concise, without extra useless info, refreshing!
Love your videos very helpful. Curious on what the differences are in bacon,scale other systems you have created. I’m a kitchen manager aspiring to open my own restaurant one day. Thanks for sharing your knowledge with everyone you have truly blessed many as well as myself.
Hi Elijah. SCALE is my new program that teaches restaurant owners/operators how to properly set up the systems within their restaurants to help them grow and scale their business. BACON is software that helps you control food, beverage, and labor costs. They to hand in hand!
Hi Ryan.. It’s refreshing to check out your videos. These are really supportive to relate with our restaurant business which we started in a new country last month. Will be great if you could suggest some more relevant videos to a make our business success in this new location.(in fact it’s a new country for me to take our brand forward as a leader) it’s KSA
Hey man, just opened up my restaurant. The first month was booming, and the first week of the second month aswell, but this third week has been so slow, I have the same cooks and same everything from other weeks and nothing has change, prices are the same I was thinking maybe it’s seasonal because it was the first hot week of the year here in Michigan, but I’m honestly going crazy trying to figure out what’s going on!
Hey restaurant boss o have been it the restaurant business for 5yrs I’m finally working my way. Any tips for new mangers? I will be the youngest one at my restaurant.
whta do u think a fair makup for wine should be , im thinking if the wine cost $ 15 i should do $ 15x2.5 and divided by 5 since i serve 5oz so the price should e roughly 8 - 9 a glass? do u think it's fair
That's a decent starting place. Just remember the difference between CoGS and Margin. Often times people are so set on a percentage...but forget about the fact that I would rather make $20 on a bottle at 50% cogs vs, $16 on a bottle at 30% CoGS. Also, sometimes its less about what you pay and more about what the customer will pay. I have clients buying a bottle for $15 and charging and $19 per glass, I have clients buying a bottle for $15 and charging $5-6 a glass. You have to look at the entire list, the movement of each glass, demand etc... Do you know what your current wine cost percentage is for the past few months?
i sure do, for example j pinot gris, wholesale at $15 a bottle i sell for $9 a glass for 5oz which they sell out pretty quick but i do have one strategy u might not agree, my white wine selection is much better value than my red and people know this as well, let me break it down to u most of my white wine are $15 a bottle and i sell them at $8 - $9 a glass however my red are pretty much $8 - $10 per bottle and i sell them at $8 a glass as well so when customers see this they rather have white wine because of the better value, now im not making profit on red and im not losing any money on that either, one glass and im even out the profit. im using it as a pace maker so my white wine sell more and that's where my profit come in l, i mean it would be nice to be able to sell both white and red but my restaurant is small we are right in the middle of wine country where we are surround by places with hundreds on wine list and t be honest the only time we can ever sell red is during happy hour at $5 a glass BUT! white wine sell even more during those, i mean my problem is what can i do to sell more red? we know they dont last more than 3 days even with the vacuum system so i always wonder how a place with hundreds of wine stay in business , how do they move wine like that?
What's an efficient way to take inventory of dry storage, freezer, and walk in refrigerator? my job does everything manually. I just got promoted to a kitchen manager position and these areas are disorganized.
Hi Ryan my name is crystal and i just became a gm about 3 month ago for a pizza place in upland ca.. ive been watching you videos and they have helped me out a LOT.. BUT I have a question for you, Ive been looking at your website bacon and Im interested in using to, is that something I can do even though Im not the owner?? I mean, Ive tried talk to the owner about you and using bacon. but he is VERY hard headed and set in his ways, but he is constantly on my ass about hours and budget, food coat and so forth.. so Im just trying to find something to help me out and make things a little easier for me, and show him That I can handle this position and he didnt make the wrong decision when he choose me.. I want to hopefully get him to see how bacon works and have him switch over as well.. So when you get a chance, I know you are a busy man please get back to me when you can.. Thank you and keep it up your doing an amazing job, with lot of people looking up to you ... Simply AMAZING!! 👍🏼😀
Hi Crystal! You are definitely in a tough position. You are welcome to try BACON for free. Go to clickbacon.com and scroll about half way down. It will give you access to a trial area that maybe you can show your boss and then get him to actually sign up. It's $37/month and I guarantee you will save a lot more than that each month!
hi i just got a job as f and b manager and only have one server, it's a slow golf course and my GM doesn't think it's busy enough to hire more servers. there's times i and my server feel overwhelmed when it's only one of us and my GM is busy doin GM duties... were only busy a couple hours at different times of the day and pretty dead the other hours.... how can i get him to realize it's not normal to only have one server....
You are going to have a hard time convincing owners that you are right and they are wrong. I would possibly try to make a deal for a month and do an experiment to see if things improve over that period with better customer service.
@@Therestaurantboss You could associate my comment more with training then judgement of people. What I'm trying to say as a 26 year old in 2020 is that us as trainers, owners, and managers we should be training excel over random "hot schedule" programs. One is more universal and the other probably wont carry over into other job sites. Excel should be a standard for adults because it is a standard for kids. Do you understand what I'm conveying? Youre saying youre not going to assume someones age. I'm saying regardless of age, universal excel is a skill every employee needs in their lifes. Thanks for commenting back !!!
@@shelbythompsoon When has school ever taught people the skills they actually need. Our education is so dated, we prefer to teach 100% of students those skills that only 5% will need. In my opinion, the 5% will learn what they need to learn on their own. Let's start teaching children skills they will actually use in life. I agree about excel, but that is NOT the reality.
Don’t be so discouraged. People learn what they CAN learn in school. They then learn more when they start to work. You are agreeing with me that people do need excel in their life. Just because you’re a hostess doesn’t mean you don’t also have to manage your own finances. There’s a standard for us all in America. Encourage everyone towards it, not away from it. That’s what I’m saying.
This is really helping me prepare to open my own small bistro. Thank you so much. Your presentation is clear and concise, without extra useless info, refreshing!
BOOM...hope you crush it!
This is the best youtube channel in existance
Thank you!
I do understand and appreciate "simple & specific".
Thank you
Great information
I'm really learning a lot... Thanks Ryan 👌
Glad to hear it!
Great video. Really enjoy your content
I appreciate that!
Really informative
Glad it was helpful!
keep them coming the video so amaizing
Thanks
As always, concise, informative, and very helpful. Thanks so much, Ryan! Hope you could visit the Philippines soon!
Love your videos very helpful. Curious on what the differences are in bacon,scale other systems you have created. I’m a kitchen manager aspiring to open my own restaurant one day. Thanks for sharing your knowledge with everyone you have truly blessed many as well as myself.
Hi Elijah. SCALE is my new program that teaches restaurant owners/operators how to properly set up the systems within their restaurants to help them grow and scale their business. BACON is software that helps you control food, beverage, and labor costs. They to hand in hand!
Thank you.very nice and useful .
Thank you.
Thank you Ryan, as always
My pleasure!
thank you for a very well and brief explanation. this will help a lot to me on my plan to start my restaurant. thank you so much
You are welcome! Glad you found the content helpful.
Thank you for this wonderful information !!!! I do have a question. Do you have a video on doing a 360 plan for your restaurant?
Are you referring to a business plan? Can you give me a little more specifics?
Very helpful Thank you much
You are welcome!
Thank you🙏
You’re welcome 😊
Hi Ryan.. It’s refreshing to check out your videos.
These are really supportive to relate with our restaurant business which we started in a new country last month.
Will be great if you could suggest some more relevant videos to a make our business success in this new location.(in fact it’s a new country for me to take our brand forward as a leader) it’s KSA
Don’t forget to include the 4 sheets packet you just talked. Thanks so much!
Are you referring to the profit guide? restaurantprofitandperformance.com/ror-pdf
Shout out from South Africa.
Hey from Texas!
thanks...
epic!
Hey man, just opened up my restaurant. The first month was booming, and the first week of the second month aswell, but this third week has been so slow, I have the same cooks and same everything from other weeks and nothing has change, prices are the same I was thinking maybe it’s seasonal because it was the first hot week of the year here in Michigan, but I’m honestly going crazy trying to figure out what’s going on!
What are you doing to get new customers in the door?
Dawn - Team TRB
Hello, great videos .... thanks
Im from Chile
its helpful to us as Hoteliers
huge help! Thanks
Thanks for the info!
Your welcome!
Good job I am planning to be the best restaurant manager. Teach me how to create the check list.
Nice videos Ryan
Thanks Evan.
Hey restaurant boss o have been it the restaurant business for 5yrs I’m finally working my way. Any tips for new mangers? I will be the youngest one at my restaurant.
whta do u think a fair makup for wine should be , im thinking if the wine cost $ 15 i should do $ 15x2.5 and divided by 5 since i serve 5oz so the price should e roughly 8 - 9 a glass? do u think it's fair
That's a decent starting place. Just remember the difference between CoGS and Margin. Often times people are so set on a percentage...but forget about the fact that I would rather make $20 on a bottle at 50% cogs vs, $16 on a bottle at 30% CoGS. Also, sometimes its less about what you pay and more about what the customer will pay. I have clients buying a bottle for $15 and charging and $19 per glass, I have clients buying a bottle for $15 and charging $5-6 a glass. You have to look at the entire list, the movement of each glass, demand etc... Do you know what your current wine cost percentage is for the past few months?
i sure do, for example j pinot gris, wholesale at $15 a bottle i sell for $9 a glass for 5oz which they sell out pretty quick but i do have one strategy u might not agree, my white wine selection is much better value than my red and people know this as well, let me break it down to u
most of my white wine are $15 a bottle and i sell them at $8 - $9 a glass however my red are pretty much $8 - $10 per bottle and i sell them at $8 a glass as well so when customers see this they rather have white wine because of the better value, now im not making profit on red and im not losing any money on that either, one glass and im even out the profit. im using it as a pace maker so my white wine sell more and that's where my profit come in l, i mean it would be nice to be able to sell both white and red but my restaurant is small we are right in the middle of wine country where we are surround by places with hundreds on wine list and t be honest the only time we can ever sell red is during happy hour at $5 a glass BUT! white wine sell even more during those, i mean my problem is what can i do to sell more red? we know they dont last more than 3 days even with the vacuum system so i always wonder how a place with hundreds of wine stay in business , how do they move wine like that?
What's an efficient way to take inventory of dry storage, freezer, and walk in refrigerator? my job does everything manually. I just got promoted to a kitchen manager position and these areas are disorganized.
Shelf to sheet. Put items in order from location then shelves.
Thank you.
Hi ! can i have a checklist template to get the idea?
do you recommend to make the checklist for , people, products , equipments , sales target in one sheet ?
I don't understand how that would all be on one sheet?
Hi Ryan
my name is crystal and i just became a gm about 3 month ago for a pizza place in upland ca.. ive been watching you videos and they have helped me out a LOT..
BUT I have a question for you, Ive been looking at your website bacon and Im interested in using to, is that something I can do even though Im not the owner??
I mean, Ive tried talk to the owner about you and using bacon. but he is VERY hard headed and set in his ways, but he is constantly on my ass about hours and budget, food coat and so forth.. so Im just trying to find something to help me out and make things a little easier for me, and show him That I can handle this position and he didnt make the wrong decision when he choose me..
I want to hopefully get him to see how bacon works and have him switch over as well..
So when you get a chance, I know you are a busy man please get back to me when you can..
Thank you and keep it up your doing an amazing job, with lot of people looking up to you ... Simply AMAZING!! 👍🏼😀
Hi Crystal! You are definitely in a tough position. You are welcome to try BACON for free. Go to clickbacon.com and scroll about half way down. It will give you access to a trial area that maybe you can show your boss and then get him to actually sign up. It's $37/month and I guarantee you will save a lot more than that each month!
please send me a copy of your check list you are amazing to make people understand how to operate in a restaurant
you can get samples by setting up a free account at clickbacon.com
hi i just got a job as f and b manager and only have one server, it's a slow golf course and my GM doesn't think it's busy enough to hire more servers. there's times i and my server feel overwhelmed when it's only one of us and my GM is busy doin GM duties... were only busy a couple hours at different times of the day and pretty dead the other hours.... how can i get him to realize it's not normal to only have one server....
You are going to have a hard time convincing owners that you are right and they are wrong. I would possibly try to make a deal for a month and do an experiment to see if things improve over that period with better customer service.
What is your formula for pricing food on your menu?
therestaurantboss.com/how-to-set-prices-on-your-restaurant-menu/
i love u chef
I am implementing on my daily life really useful!!please inbox me 3 months planner.
Hi! I cannot send that via YT. Please follow the directions/link in the video.
I thought you said the checklist was free? It’s asking me for my credit card information
I am not sure what you are talking about, can you please be more specific, what page are you on, what are looking for?
Hi
Hi
Planes land just fine without landing gear. Flying them again after not using it; not so much :)
how to keep restaurant building rent ?
That last comment about Excel being difficult is sad. If they can’t use excel send them back to my Sixth Grade computer class.
I have learned to never assume age or what people have learned in the area they grew up in.
@@Therestaurantboss You could associate my comment more with training then judgement of people. What I'm trying to say as a 26 year old in 2020 is that us as trainers, owners, and managers we should be training excel over random "hot schedule" programs. One is more universal and the other probably wont carry over into other job sites. Excel should be a standard for adults because it is a standard for kids. Do you understand what I'm conveying? Youre saying youre not going to assume someones age. I'm saying regardless of age, universal excel is a skill every employee needs in their lifes. Thanks for commenting back !!!
@@shelbythompsoon When has school ever taught people the skills they actually need. Our education is so dated, we prefer to teach 100% of students those skills that only 5% will need. In my opinion, the 5% will learn what they need to learn on their own. Let's start teaching children skills they will actually use in life. I agree about excel, but that is NOT the reality.
Don’t be so discouraged. People learn what they CAN learn in school. They then learn more when they start to work. You are agreeing with me that people do need excel in their life. Just because you’re a hostess doesn’t mean you don’t also have to manage your own finances. There’s a standard for us all in America. Encourage everyone towards it, not away from it. That’s what I’m saying.
how to keep restaurant building rent ?