Why would I venture into this subject? Simple, my success depends on - - PowerPoint PPT Presentation
Why would I venture into this subject? Simple, my success depends on you success. Im on the street seeing the most successful and hardest working. Follow up on last y ears Food Show Seminar Overtime, Salary, Tips, I-9 Audit JK
Simple, my success depends on you success. I’m on the street seeing the most successful and hardest working. Follow up on last year’s Food Show Seminar
I don’t think it’s a bad thing but for smaller businesses, only the super strong will survive.
This is a game changer. We cannot survive if we continue doing business as usual. I hope the public will continue to support their favorite spots while everybody figures this thing out. . . . pricing, reducing menu offerings – our business model will need to change.
Open For Business – Olivia Terenzio, December 15, 2015
dollar, and now all of the sudden they’re only making $2 above minimum wage.
when they are going to take place. If you’re going to raise menu prices to compensate, it’s recommended going into summer and before holidays.
Since new laws are being discussed and reported in the media, the public is aware of the pressures and everyone is making changes across the board.
power – they are unique to your brand and customers can’t associate a specific value to those items. This gives you leverage when pricing your menu.
spend more.
requirements which were predicted to irreparably harm our industry. Yet today we lead in nutritional understanding and in many ways have come out the other side even stronger. – Denny’s CEO, John Miller
menu labeling, 50% meal deduction, oil prices, stricter drinking and driving laws, and even the cholesterol-in-eggs hysteria. Each of those issues was surely going to shrink our industry smaller than the period that ends this sentence. BUT IT DIDN’T HAPPEN.
leadership capacity in our units and brands.
(and lower employee turnover) like Starbucks, Shake Shack, Chipotle, The Cheesecake Factory, Ivar’s Seafood Restaurants and Chick-fil-A, among others. They made conscious decisions to invest more in development, career pathing, pay and building cultures of kindness between crews and supervisors. The results are striking compared to the rest of the industry. So take the best ideas from the best practitioners, then edit and amplify in your own company.
People Can Be divided into Three Groups
Danny Meyer is eliminating all tipping at his restaurants and significantly raising prices to make up the difference, a move that will raise wages, save the hospitality industry, and forever change how diners dine. Why does this matter?
https://www.youtube.com/watch?v=h3B2- _SLRBQ "Hospitality included": Danny Meyer restaurants eliminate tipping
When you think in extreme, everything else is relative. . . Trucks, people, etc. For the record, I have 400 staff members, 100 are less than $12/hour. I am looking at outsourcing everything that doesn’t add value.
That means out of 200 covers, 6-10 people complain.
service.
who care and appreciate their business.
and the specials. Train and retrain, then train again!
Since this presentation was made to my sales team, I received an email from Dan Murphy - last year’s presenter. companies with over 5 workers must provide 40 hours of paid sick time annually …
Do what you do so well that they want to see it again and bring their friends.
It’s just the beginning, but we have some ideas
People Can Be divided into Three Groups
Make sure you choose the right people!
night, psychic night, etc.
What does this mean to you, the independent restaurant owner? My opinion “Strong will survive, the weak will not” and the next 3-5 years will decide who’s who. Labor – safe guestimate will increase 20-25% 50% of that is management/front of the house 50% is hourly (now $8-10/hour) Overtime going to $22.50
Annual Sales Labor Cost – now 25% Assume 50% hourly 50% management Estimated Increase from $10 to $15 x 50% of staff New Labor Cost 25% to 31.25 % 2,000,000 500,000 250,000 250,000 (125,000) (125,000)
Proposed Price Increase Remember 3-5% complain every day 95% want good food & good service 10% across the board some 5 some 25 Less wage increases Net Profit to owners Staff gets 20% gratuity to staff EVERYBODY WINS The Choices are: Lose $125,000 or make $75,000 Every Week you wait costs $4,000 (10%) 2,000,000 200,000 (125,000) + 75,000 + 40,000
People Can Be divided into Three Groups
price increases – * get done by 4/29 and printed by 5/30.
– Look at 30/30 with 5x1 mark up for you – Add a Daily Wine Special with your Dinner Special – Consider our Rosés!! – Let’s book a wine training today, pick a day of week and time – there’s never a good time, but we all need it and customers want it!! – Consider offering wine specials this week!