Yeah it's also because most Michelin's have three chefs for every seat. Throw them in to a normal place with a 250 cover brunch service and they drown because there's no one else to rely on.
Bruh if he got labor to less than 10% he can afford food to be like 40% lmao if he can do 60k a day, his on hand inventory can be like 100k+ depending on delivery frequency. If I ever had labor this low and numbers this big my district manager woulda sucked me and the whole kitchen crew off like a sloppy thot
Idk, I just did the math, at .86% labor and 61k for the day, he spent 524$ on labor. Sounds like huge cap to me. At florida minimum wage thats 40 labor hours. That's 5 employees for an 8 hour shift, or 9 for a 4.5 hour shift, at minimum wage. Doing 60k in a shift. Idk thats big if true, but im not sure thats actually doable unless it was mostly alcohol sales and there were some high rollers dropping grands. Lowest labor I've seen in fine dining was when 4 dolphin linebackers came in and spent 45k for a table of 8, but it was like 42k of alcohols and like 3 grand worth of steaks and shit. But even then we had like 25 people on staff cause its a fancy place and people expect super quick service, so labor was at 7% or so for the day. And that was still fucking stupid low.
I used to work for a five guys and around Christmas we would get so busy our labor dipped down to like 6-7% for a few weeks. It was a......but much. Never before or since have I fried myself out of breath
I did the math. If this is true, there is simply no way service wasn't a complete disaster unless your average wage is like 5 an hour. I've moved some fucking mountains in my day, enough to suss out what a day looks like from a glance at numbers.
Make sure you rest yourself. Those are burnout numbers.
So you paid your people less than 100 dollars for a full days work even though they put out more covers than a fast food place does?
You're a real piece of work
Doesn't that mean you're taking money from FOH staff to give to the kitchen staff? I'm guessing everyone is making minimum wage. So your restaurant is making money, hand over fist, but you probably have employees that need to work 3 jobs to pay rent, as well as others who have to take government assistance? In actuality, the government is subsidizing your restaurant.
Lol. Everyone in that restaurant needs a raise. They paid less than $600 to their employees to make 60k in one day. That sounds like some 3rd world hell hole.
Three head chefs in a kitchen would be World War III. Three sous chefs in a kitchen with a proper hierarchy would be Civil War 2.0: Turbo Chef Bugaloo.
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u/FunAd6875 May 21 '25
Yeah it's also because most Michelin's have three chefs for every seat. Throw them in to a normal place with a 250 cover brunch service and they drown because there's no one else to rely on.