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Does your kitchen pro get paid as much as they feel valued in order to carry out all of these job roles?

good content

Excellent information 👍

That's the hardest part when your staff isn't on the same level of standard and it's logical it's not their business but I always tell my staff that your here to make my life easier and if you can't do it my way leave cause I can do it all but at the same time I will never have time for my self personally such a tricky work space to work in chefs life is hell and owners lol

I have one, here's the contex: I work at a Thai food restaurant ( owners 2nd location) it's a small kitchen and 7 employees BOH total. There is one Yes ONE Rubber spatula for scraping out sauce and curry containers.... When I imagine the amount of sauce product that goes down the drain, I cringe. The owner has recently decided they want to be open Sundays starting in September and said they will be increasing menu prices. I assume it's because they want to increase revenue. I am using some of your info to show them that we could lower labor and food cost without taking on extra expense/risk -- most of what you share I already know, but since I am just a lowly disher/ cook in training I am using your content to validate my suggestions. Overall this has been one of the most challenging kitchen environments to work in, but also one with huge potential. One of the challenges, 3 languages/cultures Thai, Spanish and English. But the employees clearly adore the owner and do what she says without question. Even if it doesn't make sense to them. They want to make her happy. It's been fascinating... To be continued... P.s I am being paid cook wages to essentially wash dishes. After being in management/ or leadership with high accountability, I have been KILLING IT, and using my extra time to make an impact. Man wish I had had a Disher like me😂

I find myself in a position where I’ve been acquiring chef skills over 6 years and the job I’m at now I applied to be apart of the line, just a station cook but I didn’t know it was new restaurant and I’ve become the chef at line pay. I definitely feel like I fall into the category of chefs that don’t know what’s expected of me because I just took charge and eventually landed at the top but no one has really given me the notice they all just go with it. Even the owner has told the kitchen manager to keep me happy. What do I do? I believe just a raise would be in order, how do I ask? I hate to go for money like that but I really do run the line. When our I’m leaves, I’m the guy and I’d like to be respected in that aspect

Thanks buddy

Great video sir..

Okay. I got the menu cost cards for all dishes. Now what?

Well said! Thanks for the reminder!

My biggest problem is I have a wide step and my feet often start killing me when standing In a Kitchen for several hours. Slip proof shoes hurt especially idk if it's the material they are made from but I normally wear leather western style work boots but my new kitchen job has a strict dress code policy and wants me to wear skip resistant work shoes. This is the main issue I have because the amount of pain my feet start to feel makes me miserable and being miserable and In pain makes me work slow.

OK I JUST STARTED THE VIDEO AND FIRST THE GUY SAYS HE ONLY TALK ABOUT PROFITABILITY SORRY BUT THE GOAL SHOULD BE STEADY REVENUE IF THE IDE OF A BUSINESS IS MAKING ONLY PROFIT ITS NEVER GONNA SUCCEED IN LONG TERM ALWAYS THINK ABOUT STEADY REVENUE AND HOW TO REINVEST IT BACK TO BUSINESS AND KEEP GROWING YOU CAN GO A VERY VERY VERY LONG WAY

Excellent teaching

Instead of saying “ look over the menu and ill be back “ what would you replace that with?

Good morning from Northern California!

I’m glad I’m here before you blow up😂

I appreciate the contact that you make, and get out there, and Stuff is invaluable, and even though the audience may not be as being on UA-cam, as other niches, super appreciate you

Thanks, Samy

Imagine any other business playing these games. Get a price for a new muffler but then “SURPRISE MF!!!” Go to your Accountant but get a bill with 12 extra line charges. Visit your Dr and expect to pay 20% of their wage on an invoice, but if you really liked the way they smiled, maybe there’d be a little something extra at the end. Preposterous! Don’t tell me my meal is $25 when EVERYONE knows that it’s $25 PLUS $5 tip. It’s $30. Put $30 on your menu and pay your people properly. It’s a zero-sum game from the perspective of the guest… It’s $30.

Let's look at it this way 🤔, what if you treated the servers like human beings, pay them livable wage, and give them an incentive like $5 on every desert they sell or bottle...js

I just got hired at red lobster as an expo. The only position i don’t know in a kitchen so yea, i needed this thank you !

7Shifts also has the "Rounding for early punch-in" Feature - > employees’ clock-in times will be rounded to their scheduled start time when they punch in early AND are within the set grace period... I tell my staff that if they punch in early, it is "volunteer" work.. Not sure how legal this is though, but it helps my labor cost !

I love this, David! So many businesses just don't have enough systems in place. If I understand you correctly, you are suggesting a "system" for inventory management. I believe systems are GOLD for independent restaurant owners, and it's always worth the time to set something up once. It will save time later... AND forever! All a business needs is buy-in from the stakeholders.

Once again a great video! No matter how high you feel on the totem pole everyone could use a mentor and a second perspective.

Love this one

I love your contents I just cant stand your huge lips and nose on my screen (i mostly watch youtube on my TV at home) Sorrrry..

I’d love to hear how you’re applying these strategies in your restaurant. Share your progress and any challenges you encounter.

Why should the customer have to pay the cost of doing business for restaurants?

DSP!!!!🤙🤙🤙

I don’t understand the Number 2 please can you explain again.

Thanks again DSP!🤙

The real problem is getting people that are responsible.

This one hit home.

Thanks for all your work. So underrated.

It's wild how many restaurant owners don't know their numbers.

Dude I’m loving your content - I’m a seasoned director / operator and you are dead on with what your craft. Keep the content coming!

Background music?

I like the video first, then watch because I already know DSP uploads invaluable content, always!

Thanks DSP!!!!🏨🏨🏨

It’s like designing a car without understanding the market you’re attempting to sell to 😂

Thank you 🎉

Thank you for sharing the video with us. It was heartening to witness your genuine passion, care, and concern for the people working in the hospitality industry. Your video was not only informative but also reflected your fears, hopes, knowledge, and wisdom related to the business. As an HR consultant, I'm a big fan of your work, and I appreciate your efforts. Sending love from Saudi Arabia! ❤️🇸🇦

Worked as a chef with culinary school training. Want to open a pub style restaurant, have a menu ready to go. I rather buy the building then rent a space. Need help to buy .

I need you to teach me something

Nice

I really enjoyed this video. Structure is so important to have a successful business. As a manager, the distractions and tunnel vision all to often gets in the way to keep working the systems. Delegation and promoting others to supervisors really helps and gives management reliable people to communicate with to improve business.

I work for a Baseball team and higher prices are the norm. I aim for an 80 profit margin. Last year our cheese curd numbers where down due to a combo I implemented. Order a burger add a curd and soda for "x" amount. The cost was a lot more and we weren't making that much money on it. Would it be smart to get rid of the combos? I was thinking include a fry with every burger, dog, sandwich purchase and have the consumer pay extra for a soda? Hope I was able to portray this accurately for you.

Amen!!

Great advice here! DSP for President in 2028!!!!!!!!!!!!!!!!!!!!!!

I love your videos