Is there any way you can spot customers who might never return? not sure how to calculate

Does anyone know who can help us.A restaurant chain collected money for the starting proceedings of a franchise.We had to pull out but they refused to give the money back.The money is definitely refundable as he paid back some of it but refused to return the rest.Lawyers are involved and he keeps stalling.In the meantime they keep opening more branches.

Resto peeps in the Philippines. May I know sino supplier nyo ng Colored bandaids? Marami sa online shops but they don't issue BIR SI/OR na required ni Accounting. I went to Bambang na din pero walang store that caters colored bandaids.

Thank you.

So I live in an area that has many seasonal restaurants, tourist traps with seasonal staff who lack a solid skill set and menus that are trash (overpriced, uninspired and pre made Sysco crap) one restaurant in particular has burned thru three different chefs in less than a year. Not because I think the chefs lacked talent themselves, but because ownership of this place doesn't allow them to make changes, that are severely needed. I was just wondering if anyone else has ever come across this. For context I have my own place and we do really solid coastal inspired Italian food and I'm as busy as I can deal with for my space. I'm just curious if anyone has ever been put in this position by management.

Hi everyone!

I recently had a meeting with a representative from Dinova Corporate Dining Network about potentially partnering with our restaurants.

They went over how their program works and how they can help drive more corporate dining traffic to our locations, especially during slower weekdays. It all sounds promising, but I'd love to hear from restaurants that have actually worked with them.

Has anyone here partnered with Dinova? If so, what has your experience been like? Have you noticed an increase in traffic or sales? Do you feel the additional business is worth the rebate fees?

I'd love to hear both positive and negative experiences before we make any decisions. Thanks in advance!

Made out with another one too. They’re both 5 years older. I’ve been here a month. Help.

Imagine someone tells you there's a restaurant in Barcelona called MITOTE.

My partner is a chef and always wanted to put up his own restaurant.

He’s worked Michelin and have all the tools and connections. He’s talented and everyone believes in him except himself.

He seems fearful of making the same mistakes as his family, who were extremely successful but became bankrupt due to some wrong decisions…

He keeps the dream alive through talking about his ideas. Also focusing on climbing the ladder to learn how to run a restaurant.

For most parts, he’s unsure where to start.

I'm curious to hear from people who've actually taken that leap.

Was there a turning point, or did you just wake up one day and decide to go for it? What steps would you suggest he takes?

Had one of our busiest weekends in a while and came in Monday to find the freezer sitting at 45 degrees. Lost a bunch of food, called the repair guy and fixing it would cost almost as much as replacing it

Found a used commercial one nearby but I'm not excited about dropping that much money on another freezer that might die in six months and of course we still need to restock before Friday

Anyone here had good luck with used kitchen equipment or is buying new the safer bet?

I almost always fill out the surveys when I have excellent service but generally don’t when service isn’t great.

Realistically does it make a difference? Does anyone really use the results to reward or hold staff accountable?

Hey all! I recently started a busser job back in April, and since then I have been paid $10. Today I discovered a busser who started late august and barely has any shifts is paid around $12, and probably other bussers are paid more than me from what I discuss with them about. This is my first job by the way, and I am a teenager. Should I ask for a raise in wage? By the way bussers get no tips.

This weekend I visted a popular establishement where I saw one of the bartenders vaping behind the bar, leaning over the back bar with his e-cig and exhaling the vaper over a collection of clean glasses. We all obiously know he'd never do this with a regular cigarette or cigar.

Is this a problem in the way I think?

What's the best way to convey a cleanliness concern to a place you know and respect with a great reputation? Message them on social media? Call them and ask to speak to the manager? Or stop in person?

This is a place I really love and visit regularly. I have no cleanliness concerns otherwise.

I've taken over a commercial kitchen and this oven came with it. I believe it's Forno Bravo but I haven't been able to locate the data place. I've emailed the company to see if they can confirm... it was installed without a permit and covers an electrical panel - which the health department LOVES (#sarcasm) so we will be removing and selling it. Just trying to find out as much info as I can on it. I've been told it's $25k-$30k brand new. Not sure what to sell it for. it's about 5 years old.

I’m currently a dishwasher at a restaurant and whenever someone leave from the kitchen/shift they say bye to everyone in the kitchen.

Im 20 years old and frankly lost all hope in landing a job in my field when I graduate computer science. My dad owns a commercial building right next to three schools, about 50 meter from a college and less than a mile from two high schools.

He told me I can always open a restaurant there if things go bad, and he’ll loan me however much it takes to open a franchise. I don’t have much knowledge besides the fact that I worked as a line cook for 4 years. It’s not something that particularly passions me but I could not fathom the idea of making no money post bachelor degree. The only reason I’m considering it is because of the sheer amount of foot traffic the franchise that is renting the building for now is getting.

Is it something that the average Joe can do? I need something concrete so that I can stop stressing about my future it’s torturing me

Went out with a friend. She requested hot water in a mug and had us put all of our silverware in. She said that ever since she worked in the food industry, she saw how they don’t properly clean utensils and so she has done this ever since.

I don’t recall if she specifically asked for boiling hot water. She didn’t care to keep it in for too long, maybe a minute or so.

Is this a normal request? More importantly, is it a legitimate concern and does it actually work?

Our internet went down right at 6:30pm yesterday. absolute prime time rush. Its actually insane how paralyzed a modern restaurant becomes the second the network drops.

Every single POS terminal started flashing red. card readers stopped taking chip. The KDS screen in the kitchen went completely blank so the line cooks were just standing there staring at me like I had the answers. im literally elbow deep in grease trying to reset the back office router while three servers are having a panic attack about their open tabs.

We offloaded our network headaches to specific gravity a while ago so they were the ones dealing with the ISP on the phone, but the whole restaurant tech ecosystem is just so incredibly fragile now tbh.

These major pos companies charge us thousands a month for hardware that folds like a wet napkin the second there's a connectivity hiccup. Part of me really wants to just rip all the screens out and go back to handwriting tickets on a metal spike.