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Posts by Brandon ODell

I wouldn't buy a rice cooker after having owned an Instant Pot. Its a pressure cooker that also serves as a rice cooker, crock pot and will even make yogurt. It sells from $99 to $129 when its not on sale, but totally worth it and replaces several other pieces of equipment. Most importantly, its a lot safer than my old fashioned aluminum pressure cooker.
I saw that article on their Facebook page a few weeks ago and made the same comment. There is nothing in it unique to "now", and nothing that justifies thinking there is an industry wide bubble. Interesting article, but the "bubble" thing was just rampant sensationalism.
Ditto the "stay on hourly", even if it means no raise. You're at $20 an hour already. Whatever salary they offer you is going to net you less per hour. The first step into a salaried position always does. You're not going to be the second in command of the kitchen and make more than $20/hr unless you are in a large, busy kitchen.
I have 21 personal chefs that all work 9-5 Monday through Friday, with the occasional (1-2 times month) optional evening or weekend party that pays automatic overtime. We don't always have an opening, but we are always accepting resumes in anticipation of the next one. Current openings in Indianapolis, Milwaukee, Chicago, Des Moines, Omaha and Kansas City. We are also interview for upcoming openings in Denver, Wichita, Minneapolis/St. Paul and St. Louis.   We look for up...
>>>>> Are there scenarios where a chef doesn't do inventory and the business is still healthy and profitable?
>>>>> You lost me a bit on that "should have cost to sell" bit there. Can you explain some more? I guess I don't know what an "ideal cost of goods" is either. Do you just mean what your COGS SHOULD have been vs. what is actually was, as it relates to your %'s? Like, "we needed our COGS to be $5000, but it was actually $6000?"
>>>>> Correct me if I'm wrong, I thought "food cost" was the amount of money that a place spends on food. I referenced FC% as an expression of percent of sales in my original post. You are basically saying that "food cost" only happens when something is removed from our inventory and sold to the diner? Could you expound on that some? Seems to me if you purchase more food, or especially more food than you can sell reasonably, then your food cost (and FC%) would increase...?
As to descriptions, descriptions sell food, whether they are printed or spoken, they are the most important sales tool any chef has, and printed descriptions can share a lot more information, more consistently than servers. Great servers will guide guests where you want them to go, and add a lot of value to the experience, but if they are stuck at each table explaining every item on the menu, they aren't selling drinks, greeting new guests, clearing plates, filling...
A few thoughts from someone in the industry for 28 years with 15+ years as a consultant. 1. What you're proposing is not an original service. Most restaurant consultants offer some sort of "Virtual CEO service", and most price it much less than $500/mth. I'd say an average price is around $200/mth. 2. No restaurant owner is going to listen to someone without significant industry experience tell them anything, much less pay them $500/mth to learn the industry they're are...
Purchasing more one week and less another isn't going to make your food cost fluctuate because your food cost is not a measurement of the value of your inventory. It's a measurement of how much food you used. Your food cost doesn't go up when you purchase more food, it only goes up when you sell, waste or lose food to theft, if your purchase prices go up, or if there is a record keeping error like wrong prices in your point of sale system, on your menu or on your...
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