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- May 25, 2004
Service industry margins are all f’ed up.
That’s why everywhere is switching to counter service, you got servers demanding health insurance and a livable wage, which they aren’t wrong about. But then if you got 7 of them on in a 100 seat restaurant it just isn’t sustainable with what you’d have to charge.
If I was to start a restaurant I’d do counter service and make everyone a cook/server and run with a tiny crew in order to provide benefits and pay. Every position needs to be essential. No hosts or support staff.
That’s why everywhere is switching to counter service, you got servers demanding health insurance and a livable wage, which they aren’t wrong about. But then if you got 7 of them on in a 100 seat restaurant it just isn’t sustainable with what you’d have to charge.
If I was to start a restaurant I’d do counter service and make everyone a cook/server and run with a tiny crew in order to provide benefits and pay. Every position needs to be essential. No hosts or support staff.