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Discussion in 'Professional Chefs' started by shootoo, Aug 28, 2015.
For both labor cost and food cost?
No standard, this is going to very a lot depending on the shop.
I was just asked what I think is fair for me to get compensated in terms of the bonus structure. I have no idea how to answer that
It's going to depend a lot on the place, all owners will cut it differently. I've seen between 3 and 10 % based on how invested the chefs were to the business. My gig bases it on how well I stay on my budget, the bottom line, and has secret shoppers come in that effect how much of that percentage I can get. Ask the owner what numbers/objectives need to be hit in order to receive bonuses and make sure those goals difficulties are in line with the reward. Hope that helps.
We're a independent steakhouse doing nearly $1.5m a year. Do I ask for a % of remaining balance after I hit my numbers or do I ask for a different %? I've never been asked about bonus, just straight salary
Depends on corporate or owners guidelines.
First, you're quite lucky to even be receiving a bonus in this kind of economy. Good for you. You seem to have a handle on all the numbers. I have always calculated
the totals saved and ask for a percentage of that. Owners seem to be more rewarding if they are letting go of monies that they would have spent if you were not being
successful in lowering numbers. Figure out how much you saved and ask for a healthy percentage of ythat.
Many of the places that I have worked, that have offered a yearly bonus, offer up to 10% of my yearly salary. Of course there were many requirements for making that full amount and each requirement was a percentage of that bonus. Meeting or beating food cost was worth 30%, meeting or beating labor cost was worth 25%, certain scores on health inspection or safety audits worth 10%, etc.
First let's say,if you hit your numbers and have worked there for several years.The owner or company should reward you with a percentage.
I've been there almost 3 years total. I left for a year to run a country club, but I eventually came back because the owner was a member
Clearly, I've been in the position to receive these generous offerings, so your post... While, making no sense grammatically, also makes no sense theoretically because of said numbers being met. Continuously.
Did you decide what you're going to ask for? I think a lot of people just end up in "take it or leave it " situations
I like @Pete's answer- and am currently in a similar situation. I was asked to even figure out something similar to those guidelines if anybody could expound on different considerations that should affect the total percentage. He pointed out 30% for food cost, 25% for labor and 10% for health/safety inspections but what other options are there for the remaining 35%.
I would recommend keeping it simple, with numbers you can control. I've definately seen some BS requirements, like completed line check forms, needed to hit bonus.
One consideration should be if the place hit both/or revenue and profit targets for the year/quarter/etc.