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browe
BBQ Fan
Joined: 10 Aug 2008
Posts: 363
Location: North Florida
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 Posted: Mar 02 2009 Post subject: Question about labor rates |
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For those of you with bbq restaurants, what do you pay your staff? Specifically these:
Cashiers
Prep
Managers
Washing
Cooks (if other than you) |
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Pit Boss
BBQ Super Pro
Joined: 04 Sep 2008
Posts: 2362
Location: Mt. Pleasant, South Carolina
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| Posted: Mar 02 2009 Post subject: |
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I don't think there's any one answer to give you. It really is going to depend on your area and the common rates around there. The local economy and cost of living will have everything to do with it. In California a regular person might live in a $1 million dollar apartment whereas in Tennessee a regular person might live in a 4br./3ba. single family for less than half that. Payrolls will vary as much.
I would say everyone will be making at least $7.25 per hour. You can go up from there.
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Mar 02 2009 Post subject: |
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The one thing you can expect to be true in any restaurant for a cooks payscale is "You get what you pay for", And many of the "No-talent Hacks" think they are better than what they actually are. No decent cook with any usable talents should or would accept minimum wage.
I like to offer a percentage of the profits for the shift they work, so if it is a slow night, they don't get as much becuase they were not working that hard, but when they are working their arse off, they get a little extra to make up for their hard work.
Browe, are you just putting together a business plan and your P&L forecasts, or do you have something going already?
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browe
BBQ Fan
Joined: 10 Aug 2008
Posts: 363
Location: North Florida
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| Posted: Mar 02 2009 Post subject: |
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| Harry Nutczak wrote: | The one thing you can expect to be true in any restaurant for a cooks payscale is "You get what you pay for", And many of the "No-talent Hacks" think they are better than what they actually are. No decent cook with any usable talents should or would accept minimum wage.
I like to offer a percentage of the profits for the shift they work, so if it is a slow night, they don't get as much becuase they were not working that hard, but when they are working their arse off, they get a little extra to make up for their hard work.
Browe, are you just putting together a business plan and your P&L forecasts, or do you have something going already? |
Harry...working on something new. An absolute great location has become available at a reasonable price per foot for the area that has potentially excelerated my timetables. I'm not so much looking for info on cooks because I have that covered. I agree with your comments about cooks and minimum wage though.
In my concept, there won't be anything that is "cooked to order". Most of it will be prep work. For the most part, each meal will end up being like a catered event. Open 3 hours for lunch and 4 hours for dinner. Back when I ran a dorm cafeteria that feed 800 per meal 7 days a week, the concept was very similar. The difference now being the food is put on plates in the kitchen area instead of the serving line.
Also, my Sysco rep is offering a lot of assistance (for free) with menu design, kitchen design, and the like. |
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Pit Boss
BBQ Super Pro
Joined: 04 Sep 2008
Posts: 2362
Location: Mt. Pleasant, South Carolina
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| Posted: Mar 03 2009 Post subject: |
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I actually did similar to Harry. I would offer the kitchen staff a percentage of profits...but as a once a year bonus. I took the profit at the end of the year and offered a small percentage of that to my cooks. That way you could take into consideration an actual view of food cost. If they wasted food during the year, they felt the consequences in the bonus check (if they got one).
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