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To think this doesn't make a lot of sense from a business perspective?

(9 Posts)
ApignamedJasper Mon 29-Jun-15 22:47:52

I work in a pub/restaurant.

Once a week we have a special dish that is popular, the day of the week we sell it is always our busiest day and normally people only order the special.

Things have been very quiet lately so this week my boss didn't order very much, consequently we only had limited numbers of the special.

Just before we opened for service I went out to the bar staff to let them know that we didn't have a lot of the special and the boss' gf was there (co-owner). She then promptly orders 5 of the special, for herself and family to eat, about a third of what I had to sell.

Aibu to think this doesn't make a lot of sense from a business perspective? I mean, fair enough, one of the perks of being the boss is that you get free meals but isn't it better to leave them for the paying customers and then eat any leftovers that happen to still be there rather than taking a third of the available meals?

It just irritated me as then I had to skimp and scrap to eke out what I had left to make up the portion sizes so we had enough for the customers!

DoreenLethal Mon 29-Jun-15 22:54:15

No, not really. But what are you going to do? Up to them if they dont want to make any actual profit.

Chillyegg Mon 29-Jun-15 22:55:19

Yanbu.

summerainbow Tue 30-Jun-15 02:37:36

Expect to be looking for new job soon as this one is going to going to go tuts up soon

Gemauve Tue 30-Jun-15 07:25:07

Pub and restaurant owners whinge endlessly about how hard it is to make a living. They have a wide range of excuses.

The reality is that running small businesses is hard, running small businesses perishable stock and unpredictable customer numbers is yet harder, and most pub and restaurant owners are "chasing their dream" and aren't very good businesspeople.

Some friends of mine, a very skilled market analyst and a very good marketing / sales manager, married, took redundancy and bought a pub. They have a successful and growing business, because they are competent and know how to do a cashflow, keep their overheads under control, manage their direct costs carefully and market effectively. The pubs around them are still going out of business at a fair rate, because they aren't and can't.

bored1602 Tue 30-Jun-15 11:25:09

Oh I know this feeling. When I worked at a pub the waiting staff were only allowed soda water and value squash (not that I'm complaining, it makes perfect business sense) but the chefs would drink pint after pint of local ales after their shifts and 'put it down as waste'. And then one chef went off on one because I gave a well mannered and polite young girl an extra wafer with her ice cream as she'd asked very nicely... yes, clearly THAT'S where the profit is going.

But then I hated that job. Working with the owners of a business is so difficult as they often take things very personally.

youareallbonkers Tue 30-Jun-15 12:01:13

Presumably any paying customers would have to order something else this time. Giving them small portions or padded out with other stuff isn't on

ApignamedJasper Tue 30-Jun-15 18:18:37

But they won't order anything else bonkers, they would just not order anything. People only really come in on that day for the special :/

IamtheDevilsAvocado Tue 30-Jun-15 18:32:37

Seen versions of this several times when temping... Some excellent, creative cooks but I would choose a six year old in preference to actually run the business...

Another 2 restaurants we visited regularly as customers, fab food and atmosphere went under simply as their business sense wasn't good... No appropriate advertising, no proper costings of food /other overheads.... So sad after so much hard work...

Seemed plenty of people had advised them, but they didn't take any of this advice... One went under with 300k worth of debt...

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