Advice Guy

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Question: 
I experienced a tip pool where servers were rated and received tips at 60, 80 or 100 points based on performance such as check average and total sales. In our restaurant, gratuities are distributed via paycheck and staff receive equal portions per hour based on job title. However, there is no adjustment given if one person performs better than the other or carries a majority of the workload. Are there any limitations prohibiting unequal tip distribution according to a ranking system such that there are tangible metrics established?
Answer: 

It is a commendable goal to look at performance metrics to make sure your employees are performing to their potential and have incentive to excel. On the surface, there...

Question: 
I applied for a new job and my new employer is requiring employment verification from my previous employers before I can start. One of my previous employers won't provide it (we had a disagreement which led to me leaving). Is there anything I can do legally or otherwise to require that he completes the form?
Answer: 

Employment verification forms are fairly common in the industry—a way for an employer to verify claims made on the resume of a prospective employee. For the most part,...

Question: 
How can I offer an existing fast-food location in Puerto Rico to parties that may be interested?
Answer: 

Last week’s question on setting a value on a restaurant for...

Question: 
How do you arrive at a sale price for a restaurant that is in a leased space?
Answer: 

Valuing a restaurant is always tricky because you need to separate the real assets and liabilities of the company from the value of the brand. For example, a pizza shop...

Question: 
What is the capacity of a regular standard coldroom for 300 people for a commercial kitchen?
Answer: 

This is a great question because it underscores the need for kitchen designers, architects and engineers to work collaboratively with chefs and operations people so that...

Question: 
I understand how to use a Q factor in costing, but how do you figure out what it is? This is not explained anywhere.
Answer: 

Knowing the cost of all of the food and beverage you serve is vital to maintaining good controls. When you cost a recipe accurately, you can be assured that the costs of...

Question: 
There seems to be a trend in purchasing methods by restaurants toward moving to large purchasing groups. What are your feelings in this regard?
Answer: 

Large national competitors are able to offer great pricing and promotions that may present challenges for independent operations like yours, thanks to their large...

Question: 
Dear Advice Guy,Can a company force an employee to pay for a beard net, or is it the company’s responsibility to pay for it?Tom, Cook, Einstein’s, South Bend, Indiana
Answer: 

Making sure employees are in proper uniform, including safety gear like hairnets and beard snoods, is important in running a safe and professional foodservice operation....

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