I'm not sure what you think is rude about my questions. You've said things that don't make sense to me. I've asked for clarification. How is that rude? You might be reading frustration that you won't give a straight answer to simple questions of clarification, and I apologize if that comes off as rude. It was not intended so.
In no way have I told you how to run your business. Your story did not make sense to so I question to find out what I'm missing.
Not my problem.It made sense to Radcen.
He knows what the business is like.
Do you?
Why on earth do you think that's relevant? You don't have to run a restaurant to do basic math.
But you do need experience to run one.
Do you have any?
I have people who handle the basic math.
I handle the food,the staff,and the vendors.
I've been asking and asking what I'm missing but for some unknown reason you've chosen not to answer and instead question my experience. Do I have to be a restauranter for the answer to make sense? I'm an economist...I can understand far more complex business operations than a simple restaurant.
Ever run a business yourself?
Big difference between theory,and application.
There is nothing simple about running a restaurant.
Why not? What depth of restaurant knowledge is required to understand basic math and high school economics concepts?
How about knowing how to prepare,and present dishes?
How about knowing how to deal with your staff?
How about knowing how to deal with customers?
How about knowing how to deal with vendors and distributors?
Got any experience in any of that?
Plenty of people have built successful companies without even going to highschool.
They knew how to put people who do know basic math and economics in charge of that department.
That is what my business partner is for.
I'm just the one with the recipes,signs the checks,and has the name above the front door.
I'm the one who deals with food and people.
Here are the things you've said that don't make sense.
You offered your staff to raise their base salary to minimum wage. Why? That would raise your labor cost, and I'm not sure what benefit you would get.
At that time,the economy was a lot better than it is today.I could afford to back then because my company wasn't in the middle of major expansion back then.
Your staff considered that to be a pay cut. Why? $7.25 is more than $2.13. So where would any losses come in? What would they be missing?
The bennies.They chose that instead.
They'd still receive tips, wouldn't they?
In the entire restaurant industry,it rarely works out that way.
You stated that raising the price per plate would cause tips to go down. I asked how that could be. Theoretically tips per meal would go up, and based on my observations tips per meal would go up as people tend to tip a similar percentage regardless of meal price. Total tips might go down if people spent less overall due to price increase, but it's not clear if that's what you were referring to or not. So I asked.
There is a big difference between theory,and application.
Because my observations and experience are more extensive than yours when it comes to what goes on in a restaurant. Tips only go up when dish prices are raised when there is a booming economy.
We don't have one right now.
That's the way the business works.
No offense,but my experience and observations trump yours.
If you want to really know how a restaurant works,go work in one.
Seriously, I don't get your problem. I haven't accused you of anything, I'm not sure what you thought was rude. I just don't understand why you won't clarify things that don't make sense or somehow think only a restaurant owner could understand.
Because I don't like being interrogated.
I handle the staff,the menus,and the advertising.
My egghead accountants and my CFO handles the money.
That's what I pay them to do.