I'm not accusing you of lying...but you're reading some numbers wrong.
Nothing you are saying is remotely feasible altogether. You're not pulling off those numbers with that labor cost and holding onto staff. You can't do all of that. Unless you're paying way above industry standard, you're not keeping employees around when they can go do half the work at similar pay. And if you are paying way above industry standard, there's no way you're getting the labor costs you're claiming.
Hell I don't even know where would have a market for 5000+ people a weekend while serving 50 dollar food.
With out knowing what type of restaurant it is, it's impossible to accurately judge this. If his labor report is for BOH(not counting salaried staff), and most of those sales are alcohol then it doesn't reflect the actual overall cost but would still be accurate for what BOH cost had been.
I've worked an event for my current employer that, on paper, looked like it sold 91k, but in actuality we probably sold around 35k in food and alcohol but the rest of the money was part of a package that involved a hefty donation for victims in the Maui fires in 2023.
If he's doing 1600 covers or so a day (like he claims) with 1100 in reservations every Friday, Saturday, Sunday while serving food in the $40-60 range with only 6 people in the kitchen? With only one salaried sous on hand each shift? And each station having 6-12 dishes you they have to make?
You're not doing that and retaining staff unless a significant portion of people aren't eating. And if that's the case, then it's really dishonest to come in here and claim that your cooks are serving 1600 people a day.
I've worked an event for my current employer that, on paper, looked like it sold 91k, but in actuality we probably sold around 35k in food and alcohol but the rest of the money was part of a package that involved a hefty donation for victims in the Maui fires in 2023.
Which is the kind of stuff that makes me say the person was reading the numbers wrong. Sure, maybe the actual listed labor cost on the screen was insanely low, but that's not actually representative of the sales you were doing.
Guy made a dozen comments where he could have provided any explanation on how any of this adds up and gave us...nothing. if it were just the one comment about 1100 covers, I would have said "that's fucking crazy" and left it at that. But he took the time to tell us what POS system they use, but won't even tell us the basic business model of the restaurant.
The labor report is the only number a KM can manipulate from his end, making it the only labor % that is important to him. But maybe I missed a bunch of his previous posts cause I didn't see the 1600 covers.
The math can however still work out if the hourly staff in the kitchen was at a wage of $6-7 working with 3-4 salaried employees (who can often go uncounted in the raw labor report) This puts the restaurant at 6-7 hourly employees per 6 hour shift. If the food prep is done by a central commissary then you eliminate the need for a large prep crew. That gives you an hourly cook with a salaried employee per station if its a regular 3 station line. leaving you with 1 floater and 2 dish.
If this was a Buffalo Wild Wings in Georgia, that number would make total sense.
But maybe I missed a bunch of his previous posts cause I didn't see the 1600 covers.
You did. Because he was not talking about a BDubs in Georgia.
This was a place that did 1100 covers in reservations every weekend day. The menu is on the more expensive side with $40-50 entrees. Prep was done in-house every morning, and there were only two sous total (one in the morning on prep and one in the evening on line), so no, it's not a bunch of of salaried employees. I mean how many salaried cooks do you think a Buffalo Wild Wings has?
And the median wage for a line cook in Georgia is like 14 bucks an hour. There's no way you're doing that kind of volume with a high-skill menu and retaining workers while only paying them minimum wage. Fucking Chipotle or McDonalds pay more.
The math does not work. At all. In any way. The only way to make the math possibly work is, again, if a fuck ton of these people aren't eating. At which point, not sharing that information is just being dishonest
16
u/CertainGrade7937 May 22 '25
I'm not accusing you of lying...but you're reading some numbers wrong.
Nothing you are saying is remotely feasible altogether. You're not pulling off those numbers with that labor cost and holding onto staff. You can't do all of that. Unless you're paying way above industry standard, you're not keeping employees around when they can go do half the work at similar pay. And if you are paying way above industry standard, there's no way you're getting the labor costs you're claiming.
Hell I don't even know where would have a market for 5000+ people a weekend while serving 50 dollar food.