Is our business failing?

W

WhiteCap

New member
Restaurant

Labor needs to be at around 16-24%. It is always over 30% I have seen it end at around 60% many times.

Hours are cut drastically. One cook, One manager, One server a night. No delivery drivers. THATS IT!

Cost of sales are high....

We started closing an hour earlier...
I could go on all day but the morale is low at work and we are completely dead almost every night. Our mornings are good and that carries us until our super slow nights where we just die!

Any ideas? Do you think it might as well be over for us
 
maybe time for a menu change.
and different advertising.

All business's have it's lean times. with luck you can ride it out.
 
One study of new restaurants in Cleveland, Ohio found that 1 in 4 changed ownership or went out of business after one year, and 6 out of 10 did so after three years.
 
Back
Top