I'm sorry but these numbers you're giving make zero sense.
That's the business a McDonald's does. There's no way you're having that kind of turnaround at a relatively high-end, $55-meal restaurant.
I'm going to assume that by 1100 reservations, you mean 1100 covers (because unless you've got hundreds of tables, you're not pulling off 1100 reservations). But even with that? That's a plate out every 33 seconds all day, every day, for a restaurant open 10 hours. If you're doing half as much on your outdoor seating, that's a plate every 22 seconds.
Unless you're a bar/brewery that serves food and you're lumping all that revenue together and only weighing labor cost against the kitchen (which would be really, really stupid), no one is pulling this off with a team of 6-7 people
Yeah they tried to brag(somehow thinking that not understanding an actual fine dining restaurant is bragging) and obviously for their numbers wrong but are now doubling down on things that are physically impossible
It could be a Hooters or Home Town Buffet type of restaurant in some red state that pays $6 or 7 an hour or it could be $200 per head restaurant that pays the same minimum wage. With a larger % of alcohol than food sales, that is doable. If that labor report is only for the BOH, not counting 3 or 4 salaried employees, then that gives them 12 - 15 people on staff.
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u/CertainGrade7937 May 22 '25 edited May 22 '25
I'm sorry but these numbers you're giving make zero sense.
That's the business a McDonald's does. There's no way you're having that kind of turnaround at a relatively high-end, $55-meal restaurant.
I'm going to assume that by 1100 reservations, you mean 1100 covers (because unless you've got hundreds of tables, you're not pulling off 1100 reservations). But even with that? That's a plate out every 33 seconds all day, every day, for a restaurant open 10 hours. If you're doing half as much on your outdoor seating, that's a plate every 22 seconds.
Unless you're a bar/brewery that serves food and you're lumping all that revenue together and only weighing labor cost against the kitchen (which would be really, really stupid), no one is pulling this off with a team of 6-7 people