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Started By
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re: Chain Lovers Alert, Red Lob, Olive Grdn Failing
Posted on 7/31/12 at 12:14 pm to Mike da Tigah
Posted on 7/31/12 at 12:14 pm to Mike da Tigah
quote:
Two ways to look at a problem...
ReRe1 and ReRe2 are having difficulty and are breaking sauces....
Business man says let's dumb it down so we don't have to micromanage and hover over the kitchen, buys prepackaged sauces from Sysco and calls it a victory.
Food man says let's teach the ReRe's how not to break sauces and if they don't, fire them and pay someone more who can pull it off.
Business man thinks his P&L looks great, but Food man has paid more for labor but his food cost goes down, and since food cost is always more than labor, he's actually the real winner and so is his food and the customers.
That's the difference in between the two mindsets. What might look good on paper isn't always the real savings and doesn't cause people to want to pack the place either.
Yep. One of the most ubiquitous mistakes when running a restaurant. Food costs of canned and frozen products will always be higher than fresh food prepared correctly.
3
Posted on 7/31/12 at 12:18 pm to Rohan2Reed
quote:
Yep. One of the most ubiquitous mistakes when running a restaurant. Food costs of canned and frozen products will always be higher than fresh food prepared correctly.
then your labor costs increase because you are paying prep people ... at least, you know that is how a lot of these owners look at it .. easier to open the can and pour it out ...
This post was edited on 7/31/12 at 12:19 pm
Posted on 7/31/12 at 12:21 pm to Rohan2Reed
quote:
Yep. One of the most ubiquitous mistakes when running a restaurant. Food costs of canned and frozen products will always be higher than fresh food prepared correctly.
Similar to the mindset that a lot of rednecks have about McDonald's being cheaper than cooking at home. Thus, obesity.
This post was edited on 7/31/12 at 12:22 pm
Posted on 7/31/12 at 1:35 pm to Rohan2Reed
quote:
Yep. One of the most ubiquitous mistakes when running a restaurant. Food costs of canned and frozen products will always be higher than fresh food prepared correctly.
Always?
I don't know. I would think size of the restaurant and how much prep you can do ahead of time (and how scalable that prep is) are all factors that you need to consider.
There are too many variables involved for me to just accept the idea that you can "always" do it cheaper if you do everything yourself.
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