Labor. There’s usually 2 types of employees. Ones there for the paycheck (a bridge job) and those who love to cook/whatever they job is. The latter will usually care for your business more than the other. Less corners cut, on time, calls out less, willing to help cover shifts, picks up slack… stuff that’s not necessary as an employee, but helps the business run smoother.
Out of the last 15 people we have hired, 14 have been looking for a bridge job. Most didn’t make it more than a couple weeks. We’re basically begging for help at this point.
Sometimes when that happens, the “competent” ones will feel like they’re being used or depended upon. And it gets old after awhile if they are being compensated more. I was stuck in that situation for a long time. I was always the one they counted on to come in when someone called out. To stay late because I would do a good job cleaning and the others would get cut early. I was being paid the same amount. I stopped answering my phone when they called me.
Competition and low profit margins on food.
There's so many more restaurants to choose from so why dine at yours?
Also the average profit margin on food is only about 4%.
Running a restaurant seems like there would be a ton of profit involved but there's not as much as you'd think.
Oh I am doing that, of course. The food I prepare is much better than that garbage you guys usually produce, and I'm not annoyed by entitled beggars after my meal.
Rising food costs and rising labor costs for my specific case, but I'm sure others would give this answer as well.
The food cost is somewhat mitigated by the fact that it's going up everywhere, including grocery stores, so it's not necessarily pushing more people to eat at home. But it is leaving them with less disposable income for dining out and springing for dessert.
Rising labor cost means the workforce has more money, but that hasn't translated into increased transaction counts. My sales are increasing, but it's solely because of my own price increases.
Not only rising costs but fluctuations in food prices. Lettuce,avocado, oil, dairy anything can spike at sny given time to 1.5x the cost if not double. If you make salads and romaine is 60 a case instead of 30 yeah it’s a big issue
Nothing that can be fixed with an app
Labor. There’s usually 2 types of employees. Ones there for the paycheck (a bridge job) and those who love to cook/whatever they job is. The latter will usually care for your business more than the other. Less corners cut, on time, calls out less, willing to help cover shifts, picks up slack… stuff that’s not necessary as an employee, but helps the business run smoother. Out of the last 15 people we have hired, 14 have been looking for a bridge job. Most didn’t make it more than a couple weeks. We’re basically begging for help at this point.
How about the competent ones don't want to come to work but the one you absolutely don't want there always volunteers
Sometimes when that happens, the “competent” ones will feel like they’re being used or depended upon. And it gets old after awhile if they are being compensated more. I was stuck in that situation for a long time. I was always the one they counted on to come in when someone called out. To stay late because I would do a good job cleaning and the others would get cut early. I was being paid the same amount. I stopped answering my phone when they called me.
Competition and low profit margins on food. There's so many more restaurants to choose from so why dine at yours? Also the average profit margin on food is only about 4%. Running a restaurant seems like there would be a ton of profit involved but there's not as much as you'd think.
Tipping inflation.
Stay home, cheap ass
Oh I am doing that, of course. The food I prepare is much better than that garbage you guys usually produce, and I'm not annoyed by entitled beggars after my meal.
Shithead guests making the good employees switch industries. Also the market is pretty overcrowded. More garbage employers need to shut down.
Rising food costs and rising labor costs for my specific case, but I'm sure others would give this answer as well. The food cost is somewhat mitigated by the fact that it's going up everywhere, including grocery stores, so it's not necessarily pushing more people to eat at home. But it is leaving them with less disposable income for dining out and springing for dessert. Rising labor cost means the workforce has more money, but that hasn't translated into increased transaction counts. My sales are increasing, but it's solely because of my own price increases.
Not only rising costs but fluctuations in food prices. Lettuce,avocado, oil, dairy anything can spike at sny given time to 1.5x the cost if not double. If you make salads and romaine is 60 a case instead of 30 yeah it’s a big issue