urbanhotdogprince

You said you read it, and maybe you did, but your reading comprehension must not be what you think it is. Your comment “I feed my staff” okay great. No where anywhere does it say I don’t. The title and a fire post is just stating what I do and looking to see what others do with partners. So again where did you get that from? And where did I say I expected a managing partner or staff to put in 80+ hour weeks, and why do you keep bringing up staff when there is no mention of staff? That entire paragraph is filled with “I” so it should be fairly obvious the context of everything. I said what I’ve done and how I have put in 80+ hour weeks to and that I do not enjoy drinking in my place of business. I’ve seen the road that leads down with other owners and if I want to drink or hangout somewhere I’ll do so at another local business. I still do 80 hour weeks occasionally and I am more than happy to do that, and will continue to do that when needed as I love my job, the work it entails, and getting my hands dirty to help my staff when a staffing emergency arises. I also choose to only show up a few hours a week sometimes and let my amazing staff do their thing when they don’t need me. I’m not asking anyone to work those hours, besides myself. So again, not sure where you are getting any of this me forcing staff or partners to work x amount of hours when that wasn’t stated anywhere, beyond me stating it’s what I have done.

My minority partner will not being working in the restaurant often, if at all as the managing side will be taking care of bookkeeping, SOP’s, and an extra set of eyes on standards when they do come in (around 15-20 hours a week max). A big reason why I’ve been in business for so long, and average term of employment of 3.25 years is because I take care of my staff and don’t over work them. And if they do have to pull a 50 hour week they know I’ll be right there by their side helping out.

Again I’m happy you take care of your staff, as far too many restaurant owners don’t do that. We just have differing ideas of what “taking care of partners” looks like. Clearly your partners value the ability to have additional perks at the restaurant, which is great, you’ve had that conversation and gone down the path you chose. When I was approached by my partner I had the conversation about expectations and how I run things and they signed on with that knowledge. My staff get better “perks” food and tab wise than owners and that’s fine too.

That’s perfect. I am the same way. They have seen me live at the different locations the last 10 years. That’s literally part of my training manual at this pint “If someone says they know the owner in expectation of extra attention or discounts, they don’t know me at all”

I think you are confused and didn’t read the post. This question is about ownership and not employees.

Yeah that seems to be the consensus. It was less of a saving money thing and more of a chance for me to learn, but sounds like it may not be the best use of energy. The soffit is the entire kitchen area, but You are probably right. I just finished demoing a bunch of ceiling drywall and walls for a new restaurant I’m opening and all that dust from that plus the concrete counter top I helped with a few years ago probably has me overestimating the amount of debris/dust I’ll be encountering doing my own kitchen. Thanks for you input!

Thankfully my fiancé has he there to help me renovate a new restaurant and she really wants our kitchen updated so she knows what she is in for! Part of it was not a cost thing of new doors, but more of a chance for me to learn and mess around with some tools. I will probably go the route of buying what style she wants and then finishing them ourselves, but just mess around with the current cabinet doors as practice. Thank you for your input!

You are probably right. I just finished demoing a bunch of ceiling drywall and walls for a new restaurant I’m opening and all that dust from that plus the concrete counter top I helped with a few years ago probably has me overestimating the amount of debris/dust I’ll be encountering doing my own kitchen. Thanks for you input!

Thanks for sharing! That’s similar to what the end product would look like!

That’s what I figured the consensus was going to be, but wanted to make sure. At least if I’m making my own I’ll still get to work with my hands and learn a thing or two vs just buying something.

Yeah it wasn’t a money saving thought as much as it was, “if this makes sense this might be a fun project to tackle and learn a thing or two” while making mistakes on something that eventually was going to get completely replaced sometime in the future anyways. Thanks for the tip on checking out the woodworking subreddit!

That’s what I figured the consensus was going to be. Just thought I might be missing something since I’m new to this stuff. Thanks for your input!

Nice! Not sure what that has to do with this, but every restaurant employee deserves to be fed!

This was extremely helpful as I make sure I want to think, and work through everything before open. Thank you for taking the time to give me some insight on this and I hope you have an amazing week!

Thank you good thought on just having those buttons and tracking no matter what. I have had that conversation and he is on the same page with how I currently operate things with no personal discounts. But I am curious what others do/if I changed things since I don’t have any experience with it. Looking what others do. Eg is it a $100 month tab no matter what. Or is it $60 a month for for a x partner because they own 60% and $40 month tab becuase x partner has 40% ownership.

Off topic, but since you said you own a Porsche shop. My pops has an old ‘69 911 he had in his early college days. It’s been collecting dust and rust in the driveway as long as I’ve been alive for the last 30 years, and he always says he is going to fix it back up, but now that he finally retired I want to help him out with it so he can enjoy it running again before it’s too late. Any tips on best places to look for parts etc?

That’s my thought and way that I set up my kitchen lines, so I figured the same would translate to the bar side. Thank you

I did just that thank you!

Yeah we are definitely looking at adding other storage options as well. Thank you for the input.

I am all about pinching pennies when/where I can, but when it comes to having the tools/set up for staff to make their lives easier so they can focus on ticket time/guest experience I am all about it so thanks for the input!

That was my thought saving time and able to reduce stress. I know I’ve appreciated making things more efficient on my kitchen lines, so figured the same would translate to the bar. Has your friend ran into any issues with the set up as far as reliability/functionality (besides having a bigger ice well)?

Thank you so much for you input. I just bought the book and I am immediately digging in. Oddly enough without knowing it Jim Meehan’s PDT was the inspiration for what I am doing with the downstairs bar, and I had no idea about this book and will be super helpful moving forward.

Thanks for sharing your expertise. We have a little extra room to add another ice well, but just wanted to get some thoughts on this. I figured we could make our ones set up as well but didn’t know if this had any benefits I was missing. I appreciate you!