Warning: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead in /home/davhdnt2/tipssquared.com/wp-content/plugins/covertsocialbuzz-pro/CSSmin.php on line 324

Warning: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead in /home/davhdnt2/tipssquared.com/wp-content/plugins/covertsocialbuzz-pro/CSSmin.php on line 328

Warning: preg_replace(): The /e modifier is no longer supported, use preg_replace_callback instead in /home/davhdnt2/tipssquared.com/wp-content/plugins/covertsocialbuzz-pro/CSSmin.php on line 340

Warning: Illegal string offset 'singular_portfolio_taxonomy' in /home/davhdnt2/tipssquared.com/wp-content/themes/canvas/includes/theme-functions.php on line 803

Tag Archives | cost

The Economics of Tipping

I still occasionally get the guest who will say, “I can buy this wine for half this price at the store.”  Which is true, but it doesn’t come with a staff to serve it and a crew of chefs ready to cook you an incredible meal from a fully stocked kitchen.  I wonder if the […]

Read full story Comments { 6 }

The Economics of Tipping

I still occasionally get the guest who will say, “I can buy this wine for half this price at the store.”  Which is true, but it doesn’t come with a staff to serve it and a crew of chefs ready to cook you an incredible meal from a fully stocked kitchen.  I wonder if the […]

Read full story Comments { 6 }

Independent vs Corporate Restaurant Priorities

This morning I read an article regarding the rising costs of food and how restaurants will respond.  In the article former server Charles Ferruzza finds a pair of local restaurant owners who say they will refuse to raise prices to compensate for the increase in costs.  The owners discuss absorbing the costs themselves or reducing […]

Read full story Comments { 4 }

Hot Schedules Reviewed: Part One

A few months ago the restaurant I work at (and who my opinions in no way represent) began using the Hot Schedules program for scheduling.  For those of you not familiar with this system, it is a web based system for scheduling employees.  It is experiencing incredibly rapid growth and is becoming more commonplace within […]

Read full story Comments { 6 }

Cost vs Profit

In a previous post about why restaurants charge for different extras, I discussed the difference between the guest’s perception of profits and reality.  It is not uncommon to hear a guest say, “I can buy this for half as much at the grocery store.”  The problem is that food in a restaurant carries far more […]

Read full story Comments { 8 }
T2 footer ad
UA-20160599-1