Tag Archives | expense

Counting Plates (Part Two)

In part one; we discussed the difficulties faced by managers, servers, and guests resulting from shrinking renewals budgets.  I advanced the idea of treating glasses, plates, and tableware as inventory rather than purely as an expense.  This allows the cost of these items to be more accurately reflected on your P&L.  Breaking a plate is […]

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Counting Plates (Part One)

The restaurant industry has its own jargon.  It may also have its own language.  We have the titles we give positions and then we have the nicknames we use.  Every back of the house employee in America has learned to answer to the nickname “ahneeda.”  Not familiar with that name?  Stop and count how many […]

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Cost vs Profit

In a previous post about why restaurants charge for different extras, I discussed the difference between the guest’s perception of profits and reality.  It is not uncommon to hear a guest say, “I can buy this for half as much at the grocery store.”  The problem is that food in a restaurant carries far more […]

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