Aug 17, 2013 · Hey guys, I'm new, to not just this forum but to professional cooking in general. The chef asked me to do staff meal, and I'm feeling a little nervous about it. I'm suppose to use left over, or …

Jan 3, 2005 · Is staff meal considered a bonus that employees should be thankful for when they get it or is it fairly standard at most restaurants? Is it reasonable to expect it every night in exchange for not …

Feb 7, 2017 · How does your restaurant handle free staff meals on the accounting side. Assuming you punch them in through a POS what happens on the general ledger Does it go in a "staff meal" …

Jan 11, 2011 · If staff eats off leftover banquet food, it gets rung through. When the GM is asking questions about revenue & food cost at the end of the year, we have those numbers all ready to go. …

Apr 27, 2009 · My staff is sorta mixed - most of my white staff I get off craig's list or from walk-in apps, most of the Hispanic staff come from referrals - the fish guy knows a guy, the dishwasher who's …

Oct 21, 2024 · My questions are: how do I determine food amounts for family style? And what do people recommend as far as waitstaff for replenishing (staff per how many tables). We have a formula for …

Mar 25, 2009 · I think I've had my food cost under 30% a few times but 33-35% is the norm. and that number has been a good bit higher in Clubs I have worked at and hotels that serve free breakfast or …

Dec 10, 2020 · I would rather look into selling price and food cost at the first. However the big impact of your cost are other expenses such as linen, staff's benefit meal, gas, operating equipment, chemical, …

Sep 20, 2012 · I have a party coming up SOON and need to do a better job at food amounts (which would help me put more $$ in my pocket and my staff!) Here's the menu: Appetizers: Turkey …

Sep 11, 2012 · Any suggestions for a comfort food style menu would be appreciated. Looking for fresh, easy, homemade dishes that wouldn't be intimidating or hard to put out, for a staff of largely first time …