Some Small Businesses Earning More from Corona

originally posted by: JAGStorm
Some restaurants here are requiring 48 hr pre orders. There is zero food waste with this method. That is a savings right there.

Just so you are aware I am a former restauranteur and most well run places have little to no food waste, you learn quickly how to prevent this.

They don’t have to pay for dish washers, or bussers, or as many servers. No need for lots of toiletries in the bathrooms. They can turn the electricity off in the dining rooms and run the kitchens more efficiently. Those are all costs they don’t have now. They may seem small but I bet they add up over time. I wonder if some stick with this style of to go family catering.

It is small, the fixed charges are almost all the same. Running a former dine in establishment profitably as a takeout one is not nearly as easy as you are imagining. As a matter of fact it's not going to be sustainable for most of them over an extended period.

a reply to: JAGStorm

Personally I don't feel like paying for restaurant food handed to me in a styrofoam box, that will be cold anyway.

If I'm going to pay those prices, I expect a waitress with large breasts and a smile, a good bottle of wine and my cheque in a nice leather folded thing. I don't know the term for those things.

sorry....

originally posted by: olaru12
...and my cheque in a nice leather folded thing. I don't know the term for those things.

It's technically called a 'check presenter'.

a reply to: Butterfinger

I can cook circles around most.

I still order delivery several times a week to support my local business community.

a reply to: 0zzymand0s

Yep, been getting my morning lattes and we still do wing night on Fridays. When husband goes onsite, he picks up Chinese on his way home.

All three of those are local businesses, and son has continued his training all the way through, also a local business.

We've done what we can.

originally posted by: AugustusMasonicus

originally posted by: olaru12
...and my cheque in a nice leather folded thing. I don't know the term for those things.

It's technically called a 'check presenter'.

Thanks, but when I pay fancy prices, I want it in french at least...ala...
vérifier présentateur

or perhaps Italian, doesn't really matter...
controlla presentatore

a reply to: ketsuko

Right. We stick to local/no-chain as much as we can. Sometimes it's hard to tell though and the way I see it, the managers and employees there need the business too.

a reply to: AugustusMasonicus

Just so you are aware I am a former restaurateur

That explains everything

I was 18 working as a hostess in a very fancy restaurant (with two other jobs)
The owners wife grabbed both my arms and shook me and said "Don't ever marry a head chef, don't marry a restaurant owner, or manager, if you want a happy life."

a reply to: JAGStorm

Well, at least my wife still gets restaurant quality meals with all the inherent clean up these days.

a reply to: AugustusMasonicus

I think what the owners wife was trying to portray to me is that it is a very
stressful industry.

a reply to: JAGStorm

100%. I worked 80-100 hours each week, oftentimes with no days off.

originally posted by: AugustusMasonicus
a reply to: JAGStorm

100%. I worked 80-100 hours each week, oftentimes with no days off.

The owners were one of the richest families in our town, but ironically enough, they
never had time off to enjoy their wealth. They were working non-stop.