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 […]
Tag Archives | price
Independent vs Corporate Restaurant Priorities
This morning I read an article regarding the rising costs of food and how restaurants will respond. In the article former server Charles Ferruzza finds a pair of local restaurant owners who say they will refuse to raise prices to compensate for the increase in costs. The owners discuss absorbing the costs themselves or reducing […]
Hot Schedules Reviewed: Part Two
Hot Schedules is coming. Its rapid growth has it on track to become the dominant scheduling system in restaurants. As a user for several months, I want to provide a frank and unbiased view of the system. These opinions are mine alone and in no way represent the company that I am employed by. They […]
Hot Schedules Reviewed: Part One
A few months ago the restaurant I work at (and who my opinions in no way represent) began using the Hot Schedules program for scheduling. For those of you not familiar with this system, it is a web based system for scheduling employees. It is experiencing incredibly rapid growth and is becoming more commonplace within […]
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.