Let us know

1)Sit Down Establishment with ToGo Ordering 2) 1,400 people

3) 5-9 Tuesday to Thursday. 11-9 Friday to Sunday. 4) Can be average slow nights $500 to $1200 busy 5) Weekends 1,700-2,200 but busy can be up to 2,800

6) 400,000-550,000 7) Only owned for one year, bought a space with a restaurant previously in it, took it over and renamed it. Prices of everything are increasing from till systems, to rent, to Pepsi, beer, food, you name it, to raise menu prices high enough to cover these costs customers will definitely complain….

Would love to do dessert but no one really goes for it, just wondering if that’s other places as well. Employees are hard to find for kitchen and working weekends. How to fix that?

Everyone goes crazy for specials and soup.. but sometimes it’s hard to come up with things.. just was coming here to see how others are handling their burn out!!

/r/restaurantowners Thread Parent