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"Big assembly-line restaurants don't work with half the kitchen staff missing." Sure they can, I've experienced it firsthand circa 2007-2009. "Little diners c
by _curious_ 6y ago
"Big assembly-line restaurants don't work with half the kitchen staff missing."
Sure they can, I've experienced it firsthand circa 2007-2009.
"Little diners can't hire half a cook."
In the 'little diner' scenario, often times the host is the server is the cook is the owner - sometimes its equivalent to 25% cook.
"There is some wiggle room. Fewer waitstaff, but they're the least paid anyway. So maybe not full overhead, but near enough to make no difference."
There's double-digit wiggle room.
I'm not suggesting that any of the above is ideal or easy, but it can and will be done by those who want to succeed given the opportunity. Some Restaurateurs are among the best entrepreneurs around.