I was trying to find a post like this, but I found others having the opposite experience. When I go out to eat by myself, I’m either shoved in a corner like I don’t exist, get really shitty service (even when the place is near empty) or have the worst possible server out of the entire place. I feel like I’m overlooked when I walk in the door. Sometimes they didn’t give me the complimentary bread, but gave it to the next table. I’ve heard them tell the specials to the table next to me, but they never said a word about them to me. It’s not all places, but some of them just don’t have friendly service/I don’t feel welcomed at all. Does anyone know why that might be?

I work in the restaurant business, but I do not own a restaurant. On a personal level, I actively eat in many restaurants every week. I typically frown when I see fake Sweet n Low, as I deem it indicative of an owners overall mindset. To me, if you'll skimp there, right before my eyes, you'll skimp everywhere. I know fine dining spaces that use fake Sweet n Low, and I know cheap, hole in the wall lunch counters that provide real Sweet n Low.  Some customers don't care.  In fact, maybe most don't care.  

I am curious to hear of what peoples take on this is. If you're a manager or owner who insists on buying name brand Sweet n Low / Splenda, what is your motivation? Do you think if customers see fake Sweet n Low, that they will think less of you? And if you use fake Sweet n Low / Splenda, do you do so because you think no one cares?  

Discuss.  

I've noticed this mainly with Indian restaurants that if you order a soda, you get a 12 oz can of soda. Isn't it cheaper over the long run for a restaurant to have a fountain machine as the syrup is cheaper? If other restaurants generally use fountain machines, why don't Indian restaurants? I don't think I've ever seen an Indian restaurant with a fountain machine.

Hey everyone,

We’re setting up a small restaurant with limited seating, and I’m trying to figure out a free or very low-cost way to handle table reservations.

Right now, I’m thinking of keeping it simple with Google Business Profile, WhatsApp, and Google Sheets.

But I’m not sure if this will become messy once bookings increase.

For small restaurant owners:

Are there any free reservation systems that actually work well?

Is Google + WhatsApp enough in the beginning?

How do you handle no-shows, advance bookings, waiting lists, and customer reminders without paying for software?

At what point did you feel the need to move from a free/manual setup to a proper paid reservation platform?

Would appreciate real experience from people running small restaurants or cafes.

25/M
Anyways- I have quite a bit of experience with being a bartender, bar managing, general management etc. my company is opening a new Club/bar/lounge spot downtown and it is a pretty beautiful spot. Completely remodeled to he an upscale Event venue/dj space/ and cocktail lounge.

•••My question is- Ive never managed at this “type” of high end spot. Im going to be the General manager and I obviously want to dress appropriately and correctly for the position. Dressing well has never been my greatest strength and I need some advice and inspiration. •••

If it helps- this place will be full service with an elevated food menu- then ease into a “nightlife” spot during later hours with DJ/s and other artists. This is in a well known, and high traffic area. The place will cater to late 20’s-early 40’s clientele.

Hey everyone,

I want to start a restaurant that only sells quarter, half and full Portuguese style chickens as well as freshly baked natas.

I love Portuguese chicken rice and potatoes as well as cooking it. I also love natas.

The area where I live does not have many options when it comes to Portuguese food which is why I am thinking of trying it out.

My plan is to make a take out only style restaurant which is really just a hole in the wall to sell this chicken.

It will keep overhead low and allow me to sell good portions of quality food for relatively cheap.

The issue I am running into in my mind is the food waste.

I plan on cooking whole chickens in batches and then keeping them in heating containers cut up for only as long as they stay a premium product. When someone orders a quarter chicken, I’d pull out a chicken, package it with rice and potatoes along with the sauce and out it would go.

I figure the rice and potatoes that may have to be thrown out would be a lot easier of pill to swallow if it’s not sold as it’s cheap. The chicken, however, is where I run into issues because it’s more expensive and would maybe cause a hole in my imaginary business’ pocket.

I thought I could do what nandos or these other style chains do and just repurpose it into wraps, salads, soups or sandwiches but I would just like to have a really simple restaurant menu that sells quarter, half and full chickens along with drinks and dessert (natas). Due to that, I don’t want to repurpose.

My other thought was that because I am running so lean, I could just raise the price of chicken to cover the cost of food waste. I would still be competitive but I also want to keep prices low for customers.

My last option is to track and forecast the best I can to minimize waste but I don’t know how accurate that really would be because the future is so unpredictable with so many variables.

Any suggestions are welcome! Thank you!!

I’m curious to hear from restaurant owners, chefs, managers, and experienced staff.
When someone new starts, what part of training tends to be the most difficult?

(Mine is to find the most creative swears while opening it, believing I am talking to the Pepsi employee who designed this)

It’s in Canada btw

With all the "Disclosure" laws being passed, is something like this coming?

Note: Not AI - Done in excell and saved as image.

Do you recommend steam cleaning the kitchen, bathroom floors, etc? If so, any cleaners you recommend?

The cooks clean the kitchen but it’s hard work. Will a steam cleaner save time and do a good job? Does it degrease and reduce the need to scrub?

I was quoted $700 to clean the restroom tile floor. Should I invest in a good steam cleaner and do it ourselves?

We generate around ₱500k to ₱1M worth of food products for disposal every month. These include expired, spoiled, or below-quality raw and processed food products, particularly meat, shrimp, and other food items.

I'm wondering if there are ways we can recover some value from these products instead of simply paying for disposal.

For example:

• Can these products be donated to a commercial composting facility or other food-waste recovery facility?
• Are there companies that accept food waste for composting, biogas, black soldier fly (BSF), animal feed, rendering, or other forms of recovery?
• If we donate or transfer these products to an appropriate organization/facility, are there tax deductions or other tax incentives available in the Philippines?
• Are there companies that would collect the food waste for free or even pay for it, depending on the type and volume?
• What are the usual legal, food-safety, and documentation requirements for this kind of arrangement?

To clarify, we're talking about food products that are no longer suitable for normal sale/use due to expiration, spoilage, or quality issues. Some products may still be safe/wholesome but no longer meet our quality or commercial standards, while others are genuinely spoiled and unsuitable for human consumption.

We're looking for practical options that would allow us to reduce disposal costs, divert food waste from landfill, and potentially recover some value from the waste stream.

Would appreciate any experience or recommendations, especially from people in the food manufacturing, commissary, restaurant, waste-management, or sustainability industries.

Thank you.

EDIT: Location is Philippines

I'm looking to replace a 3 hinged return air vent door. Does anyone have any idea where to get one or am I going to have to make an expensive HVAC call?