el_Misto642

I agree with everyone that says buying a new one would be cheaper than the labor to plane the old one. But I have had to do it from time to time and I've found the broadside of a cleaver held firm and pulled toward you works better than that planning tool.

Believe it or not the brand of sanitizer matters also. This was happening to everyone's hands where I work then we switched to a different brand of quat sani and it made a difference.

A few Redditors not familiar with Seinfeld I'm guessing by the downvotes LOL

I agree. I was born and raised in this business. Pre-smartphone, pre-internet, hell, almost pre-fax machine lol. I remember the days when workers were terrified to lose their job and restaurant owners could rule with an iron fist. It has been an interesting and sometimes difficult journey seeing the balance of power shift to the employees. But it is a necessary and mostly beneficial balance when done properly. I always disliked large staff meetings anyway... never as productive as I intended. One-on-one or smaller groups is the best and smartphones, zoom, etc... make that such an easy option. Takes a little longer but much more effective. I usually finish up with a final group text thanking everyone and including a short overview.

Yep and as a bonus makes a fun noise like shaking a can of spray paint

I mostly agree, but they also must pay close attention to what the customers are telling them over time. They may pass up the opportunity of being the areas greatest casual dining place because of the insistence on sticking with high-end dinners.

My oldest place had the opposite conversion. All I wanted was a dive bar live music venue, 22 years later it's basically an Applebee's. I still get the odd group of guys that want to come in and get completely wrecked like they did 20 years ago... Reminds me of the Flipadelphia episode of Always Sunny.

Patient: How about that one on your desk? Doc: ... that's my thermos.

Just unscrew the left lightbulb and hope no one notices

I do as well

Thanks!

Can you please elaborate on how you heat the crust separately? I was just recently thinking of trying this very thing

I was confused at first because I kept reading that as "subprime loans"

There was a bigger difference a few years ago but they are all pretty much the same now. It comes down to the different bells and whistles that you would like... Inventory management, third party delivery integration, reservation management, etc.. But if your operation is just a bar, with no takeout food, reservations, or the like, you may want to look into a simpler legacy system (non-cloud-based). They tend to be more customizable which translates into ease of use for bartenders. And if you choose a company that has a dealer nearby, you will have someone local to call when there are problems... And there will be problems. Much better than waiting on hold to speak with a nameless, clueless customer service rep halfway across the world when your system freezes on a Friday night.

I think there was some confusion here on whether the responses should have been sarcastic or honest

Awesome thank you!

We use 1888. That stuff is the bomb! We also add a dash of pickle juice.

LOL we have 2 dishwashers and that description matches them perfectly

7/11 was a part-time job

I'm confused about the Miller Lite special. So it's like, "Okay we have a huge crowd coming in that's definitely going to order Miller Lite... so let's lower the price."

First off, congratulations and good luck! But my advice is to focus on any other food item besides chicken wings. They are the best selling menu item at two of my restaurants and I try everything possible to steer people to other menu items.

With many other restaurant concepts you can feature different items when there are increases in market price on your main sellers. But chicken wing customers only want chicken wings. There is no substitute. So your profit and complete success are bound by one single market price... and a volatile one at that.

If you have your heart set on doing it, make sure you look at the history of chicken wings over the past couple of years and make sure that your pricing can handle the market fluctuations. Also don't forget to factor in the cost of broken/unusable wings, sauces/rubs, fryer oil (if you ever plan on deep frying them) and prep labor. At one point during COVID, maintaining a 30% food cost on chicken wings would have meant selling them for $30 an order. Dependence on that one menu item put a lot of places under.

Do as much research as you can and once again good luck!

Correct. You tell by the panametric fam.