Just a little insight … Small restaurant owner here…. We haven’t abandoned our paper menus and don’t use QR codes…
However, with the constant and I mean CONSTANT (weekly) food cost changes), pricing needs to be adjusted often. New menu creation (even by professionals) take a month to proof and print, potentially leading to loss of revenue.
It’s not about “health” anymore It’s about the bottom line
When cheese costs rise over $40 in 4 days .. and that’s just one example of many that occur weekly, adjustments must be made to stay in business
Another example… my trash/recycling pick up will rise 15-20% on 4/1. Very hard to build in these costs and NOT charge pricing that scares customers away.
Support you mom n pop pubs… we’ve been through a lot these last few years. Cheers! 🍻
We put our menu items that don't have food costs that swing wildly on a printed menu, and our heavy protein/higher costs/swinging costs dishes on a "features" board. That way, when I do the order and get the invoice, I can adjust those prices accordingly. I do have one loss leader on the printed menu, but it's too late to do anything about it now, so I eat the 45% cost.
We recently switched waste pickup to a company who decided to undercut the others in town, and now they're all adjusting their prices down and calling us daily to come back kek
One Chinese restaurant we used to go to, took a cut of the gratuity when we paid by credit card. So I switched to paying cash or leaving cash tips. Several waitresses told us of the restaurant doing this. Wait staff make so little as is, so it is outrageous that the owners do this.
From what I can tell, a lot of foreign run restaurants in the U.S. seem to try to play this game, and then make up to minimum wage (as required by law). What this inevitably means is less cash for the wait staff with hustle and awareness while the really trashy wait staff that do nothing and have zero awareness end up making the same amount for less work.
When I do restaurants, I (try to) tip well. If I'm alone and a waitress (or even waiter) wants to drop in for a quick chat, see if I need anything, etc. that's a plus. Obviously if we're engrossed in conversation, I don't want to be interrupted mid-conversation, so wait staff who hang back and either wait for a break in conversation or come back to us also get thanks. Paying attention to drink levels, letting us know there's a delay in our food, etc. all are welcome stuff that increases the tip level.
I get not everyone is actually judging their waiters/waitresses, but you can definitely tell the difference between average and bad, and average and good even if you aren't looking.
So the good ones can make a ton from tips..and by making it mandatory you're just robbing that potential anyway.
Just a little insight … Small restaurant owner here…. We haven’t abandoned our paper menus and don’t use QR codes… However, with the constant and I mean CONSTANT (weekly) food cost changes), pricing needs to be adjusted often. New menu creation (even by professionals) take a month to proof and print, potentially leading to loss of revenue.
It’s not about “health” anymore It’s about the bottom line When cheese costs rise over $40 in 4 days .. and that’s just one example of many that occur weekly, adjustments must be made to stay in business Another example… my trash/recycling pick up will rise 15-20% on 4/1. Very hard to build in these costs and NOT charge pricing that scares customers away. Support you mom n pop pubs… we’ve been through a lot these last few years. Cheers! 🍻
Very good point👌
We put our menu items that don't have food costs that swing wildly on a printed menu, and our heavy protein/higher costs/swinging costs dishes on a "features" board. That way, when I do the order and get the invoice, I can adjust those prices accordingly. I do have one loss leader on the printed menu, but it's too late to do anything about it now, so I eat the 45% cost.
We recently switched waste pickup to a company who decided to undercut the others in town, and now they're all adjusting their prices down and calling us daily to come back kek
Then print your menus out on plain paper until shit calms down.
I do.
Thanks for the info.
I just hate when restaurants try to force gratuity and hide their prices on their digital menus.
Nothing scares me away more than not knowing what I'm paying for something I've already bought.
One Chinese restaurant we used to go to, took a cut of the gratuity when we paid by credit card. So I switched to paying cash or leaving cash tips. Several waitresses told us of the restaurant doing this. Wait staff make so little as is, so it is outrageous that the owners do this.
From what I can tell, a lot of foreign run restaurants in the U.S. seem to try to play this game, and then make up to minimum wage (as required by law). What this inevitably means is less cash for the wait staff with hustle and awareness while the really trashy wait staff that do nothing and have zero awareness end up making the same amount for less work.
When I do restaurants, I (try to) tip well. If I'm alone and a waitress (or even waiter) wants to drop in for a quick chat, see if I need anything, etc. that's a plus. Obviously if we're engrossed in conversation, I don't want to be interrupted mid-conversation, so wait staff who hang back and either wait for a break in conversation or come back to us also get thanks. Paying attention to drink levels, letting us know there's a delay in our food, etc. all are welcome stuff that increases the tip level.
I get not everyone is actually judging their waiters/waitresses, but you can definitely tell the difference between average and bad, and average and good even if you aren't looking.
So the good ones can make a ton from tips..and by making it mandatory you're just robbing that potential anyway.