I run a restaurant - AMA

[FireF]

I have seen loads of threads regarding etiquette/ tipping/ staff/ kids in restaurants etc.

I've ran my own for about 7 years and have seen it all! Ask me anything, I will answer honestly

How often do people try to run off without paying? What do you do?

It happens more than I'd like. Probably about twice a month on average.

The main trick people use is "just popping out for a cigarette." Then the other person will "go to the loo" and then they are gone before we know it.

There's really not much we can do. We've got very obvious cctv but it still doesn't deter some people. Although I'd like to think I'd recognise them if they dared to return. It's the thing that angers me the most.

Wow, that's more than I would have guessed. That's pretty despicable.

Since noone else is biting - is your profit mostly.from alcohol sales? Or do you make a profit on the food too?

Do you or your chefs get annoyed if someone sends their food back if it isn't cooked correctly?

Is it your own place or a chain?

How do you feel when someone comes in who has food allergies? I find I get a very mixed reception (my son is allergic to milk and egg)

Oh and what’s your thoughts (from a business owners perspective) on things like the Tastecard? DP gets one through work and we use it a fair bit as we eat out quite a lot on week nights. But it makes the meals so cheap I worry whether the restaurant makes money! I guess it gets people through the door on a week night, and we do usually buy a drink each too...

Ataterf we obviously make a good mark up on alcohol, however, there's still a good profit on food. Soft drinks are good for us too - especially bottled water!

Bitey if there's a genuine problem with the food then no I don't get annoyed at it being sent back - more embarrassed than anything.

However, we get plenty of chancers who will eat 95% of the meal and then declare a problem with it. Or drink most of a drink etc.

Wonder my own place I don't think I could work for a chain!

Hello. What certifications/ paperwork etc do you need to open a restaurant. Eg, for selling alcohol/ health hygiene etc etc?

Also.... Are you busy most of the time? , or do you rely on weekends for the majority of trade.

I have always wanted to know whether you can buy insurance to cover the risk of people getting food poisoning?

Also.... Sorry for so many !
Is the quality of what comes out of the kitchen dependent on the skill of the head chef/ chefs? or can you pretty much guarantee that if all prep is done / produce is ordered correctly then even if a head chef isn't present you still get consistency from the kitchen? Iykwim!

Mon you have to apply for an alcohol license/ personal license. Then there's all the health and safety stuff and making sure you comply with Environmental Health - they can just pop in to check any time unannounced.

I also provide health and safety training/ certificates for all the staff. Then you need a music license/ insurance and most importantly a good accountant!

Never food allergies are totally fine - we really appreciate a little note/ card with a list that can be passed to the kitchen as well.

There are separate work spaces and everything is colour coded to ensure there's no cross contamination. We sell lots of vegan and gf dishes so this is really important.

Thank you for the answers

Twerk the tastecard etc are great. It brings new customers in and people are generally great and will buy extra drinks etc/ repeat custom.

Sorry if I've missed any questions - still at work

@FireF I love the idea of a little card! Genius! I could get some made up, they would help my son as he heads towards independence too!

That’s good to know about the tastecard, yes we usually buy extra drinks etc and also we tip at the undiscounted amount.

@NeverTwerkNaked yes definitely! There have been a few occasions where there has been a long list of allergies which needs to be written down by the waiting staff, so a card is very helpful. It means nothing has been missed by mistake/ misinterpreted through ambiguous hand writing!

If a restaurant ever has a negative reaction to your allergy requests you will find 10 more who are more than welcoming. It's not difficult to provide for people with allergies, but that's with the presumption that the kitchen is being run properly in the first place. Separate toasters for GF bread, for example, is a must, but it's surprising how many restaurant owners don't know this.

Do you make a profit? Are you loaded? Are you able to have a work/life balance?