Currently I'm manufacturing coco shells hot water jug, milk jug, coffee jug, cups, mugs, saucers, tea spoons.

Anything else to add? I'm exporting these to few restaurants in italy and germany. Any tips to improve in your opinion? Tysm

I have LOI on two locations to start a small bagel and deli shop. One location is adjacent to a market street, which is doing extremely well. The other is in a new strip mall which is surrounded by houses and apartments but doesn’t have foot traffic or many vehicles per hour. My predicament is on deciding which space to pick. The residential space doesn’t have too much foot traffic but has a lot of apartments and houses in walking distance. It also has a lower rent. But because it’s shell space the finish out cost is higher. The market street place has a lot of foot traffic because of market street but I will be competing with market street’s deli and bakery. The rent one this one is higher. This one is a second generation space so the finish out cost is lower.

Which of the two is a better option and why?

Hi everyone,

I’m looking for some insight from fellow restaurant owners. We’re exploring a software idea aimed at simplifying the ordering process with distributors. The goal is to create a tool that allows restaurant owners to place orders with just a click, eliminating the need for phone calls and emails. Instead of making calls and sending emails to each distributor to order more and restock, you could just "refill" each item with one click and it would automatically place that order for you. We would also offer more distributors that you could quickly shop for a change (price, location, quality preferences.) Additionally, it would sync with an inventory system to provide real-time updates (when a customer purchases, inventory is reduced X amount, and when a new delivery arrives, inventory is increased X amount). We also think we can build a tool that helps project future sales to help avoid waste, shortages etc.

Does this sound like a solution to a real pain point for you? Would such a tool add value to your daily operations? Would this get rid of some headache? I’d love to hear your thoughts and experiences on managing distributor orders and inventory. Any feedback, positive or negative, would be greatly appreciated!

I know this is tough to build, but wanting insight assuming we can build it as stated^. Thanks in advance for your input!!

So this is probably a shot in the dark but I have stumbled upon hard times in my life and kind of need to make a decent income. Problem is, I have this weird severe anxiety about serving? I can’t explain why but it genuinely gives me nightmares thinking about to. But being behind the bar making drinks, I can do that. I am aware most places want you to serve and be good at it before being promoted to bar. I am in my mid twenties and pretty attractive. I mean I’m not like the most gorgeous girl in the room but I am cute and very small and fit. Would there be any way I could snag a job as a bartender with no previous experience maybe?

Self explanatory title. It's the macaroni plus cheese sauce. It's not the kraft microwaveable anymore. As from what I've heard of the cheese sauce, it has its own recipe. Do other TXRH just got this implemented or is this already a thing?

Howdy folks, a friend of mine recently bought a Bar/BBQ joint for less than 20k, fully furnished, and basically turn key. Long story short, I have been cooking BBQ my whole life, I tend to stick to old school stick burner cooks but I recently added an old Southern Pride XLR350, that was too good to pass buying and works like a champ. Nautrally, he asked me if I would cook the BBQ for his place. The grand opening was last Tuesday, and he sold out 3 of 4 days (its still "new" I get it) but the only thing he is supplying is the Brisket, the butts, and ribs and he's serving the patrons. All of which I prep, and cook. I supply my knowledge and skill (not publicly, but end product), provide my rubs, the peach paper, and foil pans for the warmer, as well as the LP and wood for my smoker. I showed/explained that brisket should be sliced per order, and against the grain, and showed him how to slice the ribs. He's done $2,800 total in 3 days (15hrs total open) amd has only given me $100, my rub, propane, and wood alone are at about $220. Now, I realize I should have hashed this out before hand but how should I ask to be compensated for my time and knowledge, as well as my out of pocket costs for materials? I've added a few photos, and I realize the brisket is chopped not sliced, but thats what I have on hand currently... Thanks in advance

What are some tips and tricks yall do to increase your tips? Some of my co workers get really good tips more than me? I’ve always nice but I feel like I’m missing something

Why don’t certain groups of people tip? I always greet my tablees with the same energy but I’ve noticed a pattern.

I recently worked at this restaurant and they required the servers to tip out 10% of their tips to the busser. The only problem was the tip out was to “pay the busser their hourly wage.” The money was not added to their check on top of the hourly wage or anything. Is this illegal?

Any one know what makes it so damn good? What kind of cheese is it? And anyone have success recreating it?

Please share your knowledge with me 🙏

It’s Mother’s Day so we had a group of 15 with 5 of the people being kids under 7 & under. Bill totaled $370ish. I’d love to know how much yall think we tipped or what you’d expect to be tipped! After a few guess I’ll comment how much we actually tipped 🥰

I've recently been hired as a server assistant at a high-end restaurant in my city. I have no previous restaurant experience. A few weeks ago I did an hour-long trial shift on a very quiet night, and - although I felt I learned a lot - I do not feel prepared to begin working and have no idea what a busy night would look like. I've been scheduled for 2 shifts this week, both with a few large reservations. I've emailed a manager asking if it would be possible to do another trial shift first - to no response. So I'm assuming I'm just going to have to give 'er. I don't even have an apron from them yet.

What can I do to prepare? What should I expect? How can I set myself up for success?

We all know and fear. If you work in a restaurant with great staff, supportive management, and supportive chefs, this is not really for you. If you work in a slower place that doesn't get hit on Mother's Day, this is also not for you.

This is for those of us in the biz that must bravely face a mountain side, knowing we will lose a few on the way up. For those of us already addicted to caffeine and nicotine who will be jonesing whilst pounding energy drinks until our piss melts the porcelain. If you get a chance to relieve yourself that is. Turns, burns, and any other "urns." The never ending sound of the ticket machine. Or if your like me, incessant beeping of the screens. Alas, another 8 top. I have no room for this and I need a full restock. Im 86 everything. The random server who runs thru the line midshift crying her eyes out because a table tells her they ruined their Mother's Day. The grill cook who slams his fist, demanding cold side sparks mashed potatoes NOW! The lazy manager, who sneaks outside to smoke amidst the chaos, running from any, and all responsibility. Then magically pops up at the end to congratulate the team he never supported and take credit. Then, there is the dishwashers. Happy go lucky, nieve, blissfully aware of the torture that lies ahead after the dinner rush. When all the cooks are cleaning their floors, you will be scrubbing endless amounts of BBQ sauce and cheese off of plates and seasoning grates. Time seemingly slows to a standstill mid rush. Keep going. There will be pockets of light at the end of the tunnel. Teasing you. Here comes that damn 15 top. When the dust settles, you will be tired, hungry, and weak. Not enough energy left to lift, let alone drink a beer. But at least hopefully, you will have your rent money at the end of the month. I had Mother's Day off last year so I guess this is my destiny. Good luck everybody. I hope your day goes as smooth as possible. Slow? Doubtful. Smooth? Hopefully. Signing off, your Steakmaster 4000,

                       🧀 Patty Cheeze 🧀 

So my wife and I were talking about our local soft serve, and how they simplify by pricing by weight. Is there any other restaurants that serve by weight alone? Any pasta shops?

With a 75$/person range... where do we go?
First time in that city :)
Thanks.

Does anyone know specifically if bonefish Grill takes American Express gift cards? I know they accept American Express. We’ve had trouble in the past with restaurants not accepting it. Thanks in advance! And happy early Mother’s Day to any moms reading this!

I currently work one job part time and am feeling desperate. I go away to school in the fall and don’t have nearly enough money saved. I started job hunting and spoke to my GM, he offered me a full time position but I’ve also received an offer for a part time position that’ll set me up for a waitressing position as the manager has offered me a “transitional position” into serving (host as of right now, hoping to find a serving job come fall). Is it reasonable to take both? How hard will I have to work?

Hardly anybody eats all of their fries. What's the chance the ones going back to the kitchen aren't just reused?

Under pressure

Hi, okay so I'm 21 (M) and have been at this somewhat fine dining french restaurant for around 4 months. Im very comfortable with house wines and a few bottles for pairings, but I can get overwhelmed with a large table volume. We have 65 resos tonight and probably will get up to 75-80. There's three waiters working with maybe one back. The thing is there's an event across the street so primarily of the business will be coming in and all ordering at the same time and leaving as well. We have an upstairs which does not contain a POS nor do we have handhelds and everything you might need has to be brought up from the ground level. I just need some tips.

Delete if not allowed. But I worked for a Canadian company that has locations in the US. I was there for 6 months and it destroyed my mental health. Management sits on their asses or on Zoom and does nothing but talk corporate jargon while we all work our asses off and suffer (I was a server). They are also incredibly discriminatory by making sure the majority of workers are young, thin, attractive women and they encourage them to wear skimpy clothing.

And nothing is ever good enough. If you do a good job, they'll tell you, and then tell you to do more and how you can always do better. They have an "open door policy" but if you ever complain or criticize anything, they cut your hours and give you awful shifts.

It's a cult.

“Hi. How are you?” Simple. Easy. Common phrase exchanged between humans. Especially common upon entering a restaurant. Correct? Apparently not. It seems that this simple phrase exchanged between normal, human, grownups, is too difficult to express even when being paid to do so by anyone under the age of 35. I only say this because I am 36 and my socially adept but lazy ass coworker is (shocker) 34. Bitch is looking for a payday and in turn is about to marry a deportee so he can get a green card and she can finally get a dick. I don’t know how the tiny one is he has will find the way through her fat ass folds to the hole. Even if it can find the hole the folds surrounding the hole might prevent any actual penetration. Wow that felt good. And that was me being nice. Omg. I’m mean. At least I’m not dumb and lazy. Hahaha

Hi All, does anyone here have an experience in a commercial setting using ventless equipment for example a conveyor style or electric conventional oven? I am opening a sports entertainment business and is looking to make a decent enough 10inch pizza. I am going to source the dough locally and have a pizza topping station. Any advice would be greatly appreciated. Thanks