/biz/ - Business & Finance

>>16265076
Underrated thread. But they clearly used it for the next deviled eggs order.

>>16265076
Prior restaurant owner here, believe it or not the pro-tier level of operations is to assume an error rate. If you tell someone that you will receive 6 halves, that means three eggs. Eggs, can be delicate and especially when it comes to hard boiling can end up with one side, an edge, looking a little dingy.
Thus, always factor in that 15% failure and assuming your third egg is perfect, you now minimized the waste of the second order.
Otherwise?
Mess up one egg, have to make a whole other one, losing another 15%.

>>16265076
I ate them!

>>16265076
In a professional restaurant the chef will taste everything he cooks. Part or maybe the whole half you did not receive went in the chef's moith

>>16265109
Exactly.
>>16265114
You're clearling back of house staff or a busser, these eggs are in a way unironically FOR you so that I don't have to pay your benefits.

>>16265076
waiter ate it

>>16265129
But wouldn't the chef get really fat eating part of every order?

>>16265131
Really depends on if the there was an advertised quantity of deviled eggs, or just an ambiguous amount

>>16265109
So I went ahead and did some calculations. This actually is a very interesting economical question. Perhaps they are making deviled eggs in bulk. 5 dozen eggs is 120 halves. That makes 24 servings with 5 halves or 20 servings with 6 halves. They in effect get 4 extra charges for the same merchandise. They are probably business savvy

>>16265109
You were supposed to get 4, one fell on the ground, they replaced it and gave u a half an egg fo free.

>>16266390
that doesn't make any sense

>>16265076
they got a fluke half-egg in their dozen and you drew the short straw

>>16265113
What resources do you recommend on learning about the restaurant business?

I'm trying to learn about all the businesses out there and from what I understand restaurants are very risky, often go bankrupt. Why do you think that is?

>>16265076
>>16265109
>>16265113
>>16265665
We are truly /biz/nessmen

>>16265113
That’s actually one of the more interesting and informative posts I’ve seen on here in a while. Great job anon

>>16266713
4 halves = 2 eggs, 1 half fell on the floor, you have 3 halves now.

They cooked another egg to replace the half that fell on the floor but they realized they have 2 extra halves now so they gave you both of them.

3 + 2 = 5

Deviled eggs give me the worst smelling farts you could imagine. I could clear out a hole room with ease after I eat them.

>>16266807
You have an intolerance for something in them (probably the eggs themselves) go get tested. It will improve your life more than you know. Do you have psoriasis or dandruff?

>>16266768
I've done nothing but work in restaurants and I've seen a lot fail. To me it seems like poor kitchen management is where restaurants fall. Quick, quality service is how you establish a good name for yourself. Front of house (servers, hosts, bartenders) are all replaceable. Kitchen should never be. That should be a restaurant's priority.
You also need to establish a good name for yourself to stay busy which is difficult unless you follow above.
Another thing is to make sure your profit margins are good. I'm a bar manager so my reference point when explaining this is always liquor. We carry a shit ton of Skrewball (peanut butter whiskey, think Fireball but peanut butter) and people go fucking crazy for it. We have two cases on hand at all times. We buy a bottle for $23, we sell shots for $8.50 apiece, and we go through four bottles a day easily. We squeeze roughly 13-14 1.5-2oz shots out of that 24.5oz bottle and that's about $85 of pure profit. Times four, every day, that's going to help make up for kitchen and server mistakes. And that's just one of our liquors, not counting others. A restaurant can swing a bar focused menu to help them stay in the green all year round

>>16266850
That's very informative. I'll definitely look into alcohol related business as the profit margin seems crazy high.

So most restaurant business work like most of the service industry. Quality service + High reputation = Customers + Revenue.

>>16266799
But if you read what >>16265113 said that wouldn't be very economical to give someone a free half

>>16265076
I've seen this before. Is this a copy pasta?

Funny nonetheless.

>>16266850
restaurants are for minority.

youre a failure. seriously fuck restaurants fuck bars. too stressful. not worth the squeeze.

>>16266850
>$85 profit
They probably spent more than that on the wages

>>16266973
One of the most important aspects of business that I learned is reputation. If a restaurant messes up your order and they give you a x2 refund, you'll be going there again.

Restaurants would give every customer a free half of an egg if that meant they would be coming there to eat again.

Also as a tip: If you go to a restaurant and you get the chance complain to management about something, do it, you'll get a discount or a free meal as long as you don't disturb people by complaining.

>>16266799
Made me laugh. The pic makes it extra funny.

>>16267014
seems like a good way for someone in the kitchen to spit in your food

>>16267030
free spit, full of proteins

>>16266917
Basically I'd say that's accurate. We keep similar margins on food. Flour at $.05 per pizza and selling them for $20

>>16267003
Restaurants are like a big puzzle with constantly moving pieces. It's fun if you make it fun. Not for everybody though

>>16266799
Thank you fren. the brainlet comment drained me completely and I couldn't defend myself.

>>16265113
WTF an intelligent post on biz?!
Is this bullish?

>>16267511
It's incredible that a post about deviled eggs has let to the most informative and entertaining post on /biz/ all week.

>>16265113
Good point m8.

>>16265076
Wagies gotta eat too, OP. Remember to tell him your welcome when you skip on the tip.