In a previous post about why restaurants charge for different extras, I discussed the difference between the guestâ€™s perception of profits and reality.Â It is not uncommon to hear a guest say, â€œI can buy this for half as much at the grocery store.â€Â The problem is that food in a restaurant carries far more […]
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Cost vs Profit
By David Hayden on August 17, 2010 in Industry Facts, Server Knowledge, Skills
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.