Here's the skinny. I'm currently a sous chef at a "modern" steakhouse. Our prices are slightly cheaper than surrounding steakhouses. But not due to quality. We have to compete with establishments that have been around for years and we are babies (year old next week) we recently gained a new head chef and he is working wonders. Our food cost is sitting right over 35% and have had days were we ran 5.2% labor (a dishwasher did a no call no show.) I was notified today that he wants us to keep labor around 8 with 10% being a maximum. We have one head chef and two sous and a pastry chef on salary. We work over 70 hours a week and on certain days we only have one hourly employee on. We can seat about 150 and our check average is close to $80. This past year we did 1.7 million. There are about 20 other ways we can save money for the restaurant. They won't listen to us so that part doesn't matter. All that FOH stuff... Does anyone else find this to be a low number? It's the lowest I've ever been asked to keep labor at. I'm curious as to what you guys are doing. Thank you.