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No argument there. My point is only that you may be able to produce more sales in other ways that also build your brand using the same amount or less than you have to pay GH. If spending 20K additional per year only produced an incremental 50K you would be loosing money. Your variable costs are...

At least in our store, a good portion of that time is needed for prep in order to do the business in the evening. Once I am paying someone to be there for 4-5 hours of prep the incremental cost to add a driver is not much. We do a decent lunch business. Typically we have about $400 in by 4PM...

haha… nearly half are from one guy. He works for us in the Winter then quits in April. He has another seasonal job for the Winter that he gets laid off from. Then he takes about two months off and collects unemployment before his Summer job starts. We respond to the claim by stating that he...

We get a couple a year so maybe 35 over 19 years. I have protested all but two of them. I have prevailed in my protest almost every time. Discounting a couple of times where I missed the deadline I have only ever lost one protest.

We have plenty of employees that are fine with it. Especially drivers. Come in at 5PM. Kill it for 2 - 2.5 hours and go. The all have other jobs so this one is just “extra” and making $20+ per hour for two hours works fine for them. We generally do not have kitchen people leaving before 3 hours...

Wow. I have never heard of anything like that! We start our dinner shift at 5PM and are often looking to send people home before 8. It is pretty rare that there is not a volunteer though.

Call the building department in your city or county. Where I live you can use some single electric impinger ovens without a vent or a hood but that might be different in different places.

When I created our goals I had the benefit of a lot of history. I went back and got actual sales and hours per week for several years and put them in a spreadsheet. In the end I had at least several examples of what we had done in the past for each level of sales. Our goals represent levels we...

We have different sales per labor hour targets for different sales levels and they vary a lot. At our highest sales levels ~18-20K per week I am looking for $54+ per labor hour. At 10K I want to see $43. At 5K I need $29. The GM gets an extra $2 per hour for the pay period if he hits the goals...

I doubt it. That’s over.

Did about 20% more than expected. We had 80% of our total for the day done before half-time. Pretty smooth overall but our delivery times were in the 45 minute range during the first 1/4 of the game. Before and after that we were good.

We are busiest just before game time but get another rush f0r half-time. Pretty much over after that.

Pardon my french but, F#&@ That.

My manager tells them all to call back before 9AM to reach me… haha! the dough guy says the phone is ringing a lot in the mornings…

When the Broncos were in the superbowl we did 50% more than other superbowls.

Times sure have changed. I am still in one yellow pages but 15 years ago I was in two and was spending over 10K to be there. Now I spend $500.

The online marketing game is changing fast. I think that a few years ago we were beholden to the websites that had the customer eyeballs and needed to maximize the contact there. Perhaps it made sense to pay a high fee to have your menu there ready for view. These websites were masters of SEO...

It is also difficult to get out of the arrangement. I had changed the sign-up document to state that they had to contact me to approve the renewal each year rather than an auto-renewal. Of course at the end of the year they did not do so. I challenged the charge on my CC and they fought it. I...

Plus, with romaine in the cooler you can easily add a ceasar and chicken ceasar to the menu. (assuming you already have shredded parm and a suitable chicken product on hand all you need to add is croutons)

Romain is a lot better.