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| *Ostroff, Fair and Company>>>Food Service |
How much staff would I need if.....? |
If I were to have a restaurant that had a sudden influx of 200 people coming in at the same time. How many waiters/cooks/chefs would I need to be able to successfully handle this? I thought about something like 20 waiters 15 cooks 1 executive chef 2 sous-chefs 2 pastry chefs But this seems like a staggering amount of staff. Is this correct or will I need more/less?? That number is way too high, even for elegant dining. You are likely looking at 10 waitstaff 2 hosts 2 bar 4 cooks 1 sous chef 1 pastry chef 1 chef The crowd may all enter at once, but they won't be seated at once. The hosts stagger the seating. Some guests will order bar drinks and peruse the menu for awhile. Others will simply order apps and drinks. Less than 1/3 will order dessert at all. By the time the 10th order is in, the first orders will be prepared and ready to hit the table. You won't be making 200 dishes at once. I've worked nights when plays let out and 200 people swarmed the restaurant. It's crazy for a few minutes here and there, but it all works out if everyone knows what they are doing. none call a temp service and get them to staff you that way you wont have to pay benefits or workers comp. You're answering an unanswerable question. For instance, in some restaurants, the wait staff barely takes the orders, and delivers the food. In other restaurants, they are constantly fawning over the customer, annoucing specials, making recommendations, constantly refilling beverages, etc. It takes more manpower to do the latter. Similarly, some restaurants make a salad by grabbing a handful out of a bag and dumping it in a bowl, adding a packet of dressing, and serving it. In other restaurants, they start out with heads of lettuce, whole tomatoes and carrots, blocks of cheese, etc., and they make their own salad dressing instead of buying it premade. It takes more manpower to do the latter. You could need fewer. You could need many, many more. It all depends on what you want done - and how efficient they are at doing it. 1GM 1 Maitre'd 3 hostesses 14 servers 4 bartenders 1 sommelier 5 busboys 4 food runners 5 dishwashers 7 cooks 1 chef 1 sous chef 1 reliever chef 1 pastry chef 2 asst pastry cooks This will help in the beginning but as u realize the real potential of the business then u need to mix & match from time to time. work out ur budget first, find out ur break even point and then take it from there. best of luck sam |
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