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I'm a chef that owns his own restaurant!!! I need help!!! - Page 2

post #31 of 41
Thread Starter 

Well I think I am hearing we are just not a QSR then. And that is something we do not want to be. We want fresh home cooked meals. Something you just can not get in this area. We know our food is better then the other 3 restaurants here because we have tried them all. We know we give the most food and our customers know that to. Esp when the owners and families of the other businesses frequent our establishment. And then add our stuff to their menus.....

post #32 of 41

Try and build your menu withingredients that cn beused as a component part of a large amount of dishes. This way your inventory of items is less. As you say you use peppers in everything BUT when they are not in season or price is realy hi what do you do.  As far as frying oil if you strain daily and when not at peak time turn 1 off. and the  other one temp down it will last a lot longer.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #33 of 41

Sorry!

I had looked at the menu and saw the cake with rings and no mention of bread pudding!

Should have known better, right?

About the fish... you are being squeezed out by the larger places.

Does no one know how it feels to be just starting out and trying to keep your head above water?

 

mimi

post #34 of 41

So you are breaking even.  That's good.  Consider yourself well capitalized.  You don't need much more to take you into the black.  :)  A couple more covers during lunch and dinner will get you there. 

 

One suggestion is to look at your best selling items and consider pricing on those.  If something is selling through the roof then you might consider raising the price by a quarter or so.  If something isn't selling despite the low pricing then just cut it out.  This will make your inventory easier to manage.

 

I also like that idea of serving 7oz of fish in three portions.  The perceived value will be better.

post #35 of 41
Thread Starter 

thanks everyone!!!

post #36 of 41

start with your menu.....streamlining off the items that are not selling or are low sellers.....are you cooking yourself?.......i was in south Florida for 20 yrs and found i had to be multi-functional in food......when weddings and catering were slow the restaurant picked up....when the restaurant was slow.....found myself manufacturing items like chocolates to distribute online and to retail vendors....there are many ways to increase revenue....in today's economy your restaurant needs to be multi-functional to earn a profit.....I would need to actually see the menu and a picture of the business to really make suggestions it also depends on your location and whats available in your area.....simple changes make big differences.....like spending your time wisely and getting the right help in the right place....standard food cost should not exceed 33 percent for sure and the labor/time to make that item should be considered....i found myself waiting tables at times to cut the shifts just to make the difference in the long run at the end of the year.....there are also methodical ways to cut cost like counter service verse table service.....but not knowing the operation i could not begin to guess....hope this has been food for thought for you.....your welcome to contact me <edit> by PM, if you need an outsiders look and thoughts....i'm retired now and enjoy a challenge! <edit>

post #37 of 41
Quote:
Originally Posted by cheflayne View Post

Your costs were $19782.42. How much did you spend on food and beverage? Take that figure and divide it by 19862.86. Then multiply that by 100 and that will be your food and beverage cost percentage. For a QSR it should be around 32%.

 

How much did you spend on labor. Take that figure and divide it by 1982.86. Then multiply that by 100 and that will be your labor cost percentage. For a QSR it should be around 29%.

What is QSR? just curious.  

post #38 of 41
Quote:
Originally Posted by Atibbs314 View Post

What is QSR? just curious.  

QSR = Quick Service Restaurant

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #39 of 41

On of the best business models is to limit your hours. Couple of years ago a place in NC called 12 Bones got nationwide critical acclaim as GMA(?) best BBQ in the country, been there it is very good, they control costs by only being open from 11-6, 5 days a week, and the place is packed. No W/E and the owner told me that they created demand, limited the menu and hours to control labor, insurance, utilities, and waste, quit frankly thought it was brilliant, sounds like you have a similar niche.

BTW PM me and I'll give you a gator source in Florida.

 

 

Best,

 

 

EDG

"Ars Est Celare Artem"

 

It is art to conceal art......

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"Ars Est Celare Artem"

 

It is art to conceal art......

Reply
post #40 of 41

contact me at allrallys@gmail.com

post #41 of 41

Altes, What's your agenda?


Edited by chefbuba - 10/3/12 at 7:39am
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