Recent content by 2gottza

  1. 2gottza

    So successful..they no longer need my services? Riiiiiiight!!!

    ED, The sad thing about this whole deal is that the owners are not even in the restaurant industry! One is a chiropractor, and the other was a V.P. of a automotive brake shop! So, that can tell you what I was up against. Check this...I told them I need my crew here and start training them in at...
  2. 2gottza

    So successful..they no longer need my services? Riiiiiiight!!!

    Thanks for all your support! I did get the letter signed for my severance and my letter of recommendation. One of my cooks already left and a few more are leaving shortly. The kid that is "running" the show now didn't even know what tomato sauce was! LMAO!!! This is who they have??? This will be...
  3. 2gottza

    How do you define success??

    Success is making a restaurant revenue, recognition and successful to the point the no longer need your services any longer! :mad: I just posted my thoughts on the same isuue...in a sense!
  4. 2gottza

    So successful..they no longer need my services? Riiiiiiight!!!

    First off, I want to thank all of you for supporting my issue I had posted awhile back about my labor & food cost deal. I kept my head down and kept doing my job and doing it well! As of January 19th, I was giving notice that my last day will be January 23rd. Due to the fact of "the...
  5. 2gottza

    Labor Cost help PLEASE???

    No...he wants both quantity, AND quality! About 75% is made scratch. He had even talked about buying anything else that we are make from scratch to cut back on labor. I told him that there is nothing else to buy that is equal as ours, and they don't even make the rest of the items that are on...
  6. 2gottza

    Labor Cost help PLEASE???

    He and everybody there is aware. I designed and built the kitchen, menu and layout. There is not one compatible person there. I had a Sous during the opening , my brother..but he past away a month after we opened. Yes, we are a scratch kitchen. It is not your typical "sports bar and...
  7. 2gottza

    Labor Cost help PLEASE???

    On a Friday and Saturday each, I run the entire staff of dish, prep, cooks and myself at 77hrs average for each of those nights. Thats my day and night staff total. We do on the average of 6,500.00 each night on the weekends. This past Friday night we did 8,000 :look:
  8. 2gottza

    Labor Cost help PLEASE???

    Kuan, We are located in Tucson. We are a large restaurant that seats 240. We are open for lunch at 11-4, dinner 4-1030 and a late nght menu from 1030-12. We serve anywhere from 200-400 people nightly and packed standing room only on weekends and game days. I run a three man line(1-prep...
  9. 2gottza

    Labor Cost help PLEASE???

    No, it is a privatly owed restaurant. The owner keeps on harpin on me that we are not making the $ he wants to see, and that "I" need to cut back labor in the back of the house. He wants my staff that is on hourly, and myself which is on salary to be at 350hrs. a week!!! We have only been open...
  10. 2gottza

    Labor Cost help PLEASE???

    I've been stickin to my guns and telling him that there is nothing wrong with thaose %'s. That you cannot juice anymore out of me or the back of house. And he has to look at other factors to cut and save on! Thank you for freeing my mind...untill iI hear about labor again in a few days...LOL!
  11. 2gottza

    Labor Cost help PLEASE???

    Thank you for your imput! I thought it might be time to cut out of the game and look into another line of work...LOL! I have been running ragged because of this "LABOR" issue. And I feel as well as everybody I've talked to, justifiable to be running these kinds of numbers. Especialy a 14-15%...
  12. 2gottza

    Labor Cost help PLEASE???

    No, it is a privatly owed restaurant. The owner keeps on harpin on me that we are not making the $ he wants to see, and that "I" need to cut back labor in the back of the house. He wants my staff that is on hourly, and myself which is on salary to be at 350hrs. a week!!! We have only been open...
  13. 2gottza

    Labor Cost help PLEASE???

    I am in a full servise restaurant. I have been in this industry for 24 years and have been an Exec Chef for the past 14 of those years. We have been open for 9 month and have 975.000.00 in "TOTAL SALES" My food cost has been average of 20-22% not including my inventory. If I were to add 8-10%...
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