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Discussion in 'The Duck Hunters Forum' started by GUNNERX2, Jun 13, 2018.
So does a hammer.
Most businesses are that way. A lot of people assume that since you're the boss, you have a lot more freedom and can take time off whenever you want. In reality, the opposite is closer to the truth.
Big difference between signing the front of a check versus the back.
I make my friends kids drive me/my car home when I’m too smoked. They’ll be fantastic drivers once they turn 16.
Usually a restaurant kitchen manager can predict the number of prep items he/she needs. Some items are discarded after a night but many are put into the walk in for first use the following day.
Then there is using bread to make croutons and other items get made to make other items.
Many items on the menu are designed to have a shelf life. Salad bars are an expensive PITA both for storage...prep and constant presentation.
Different service styles and food styles require experience and it is sometimes just an educated guess.
Hotel banquets always over order and we ate lobster overuns quite often for the oil executive banquets.
Pizza joints have the best profit margin's, even better than Mexican food joints.
You're not kidding. I delivered pizza when our Daughter was born...I'd forgotten how food cost was so low for pizza.
We have a few family owned restarants in our extended family.
I grew up listening to Grandma, aunts, uncles and cousins talking about their overhead and profit margins around the dinner table at get togethers. Everyone was blown away by how little my aunt and uncle had to spend monthly to keep up with customer demands.
Same for grocery stores and produce; gotta have it but it's a pita.
Hands on operation a must!!! Long hours and no time off ! Reason we never went into the food service business at a fixed location. Have considered a food truck though.