r/restaurantowners

Restaurant and cafe owners on labor, prime cost, and staying open on Mondays.

• Posted by u/cafe_owner_help

  Prime cost is 70 percent. I know it should be 60. Where do I start?

  Small cafe, $60k/mo revenue. Food 33, labor 37. Drowning.

• Posted by u/burnt_out_chef

  Should I close on Mondays?

  Mondays do maybe 40 percent of a normal day. My chef and I are cooked. Would closing kill me?

• Posted by u/tip_pool_confusion

  How should I set up tip-outs for back of house?

  Servers keep 100 percent of tips right now. Kitchen is grumbling. What is fair?

• Posted by u/menu_bump

  When and how do I raise menu prices?

  Food costs up 12 percent this year. I raised 5 percent 8 months ago. Time to move again?

• Posted by u/casual_dining_owner

  Prime cost at 67%, how do I get it under 60?

  Food + labor = 67% of sales. Reading everywhere it should be under 60. Where do I even start?

• Posted by u/tired_after_weekend

  Should I close on Mondays?

  Monday is our worst day. Barely breaks even. Close?

• Posted by u/shrinking_margin_pizza

  Is DoorDash worth it at 30% commission?

  Third-party delivery is 22% of revenue now. Making almost no money on those orders. Cut it?

• Posted by u/throwing_away_money_literally

  How do I cut food waste in a small kitchen?

  Waste is running 4% of food cost. Feels high. What is normal and how do I fix it?

• Posted by u/kitchen_short_again

  Cannot find good line cooks, what actually works?

  Third year of a labor crunch. Cannot keep a line. What are other operators doing?