Struggling restaurant employees

Restaurant employees will lose their jobs

Restaurant industry is still a blue collar industry, as its key workers work with hands. It employs more than 10% of the people in big economies.

There are several categories of personnel in the restaurant business: managers, cooks, servers, buspersons, dishwashers, hosts and bartenders. Each has a specific function and contributes to the operation of the restaurant.

As per Eater: For a restaurant, there are a few goal ratios associated with the major expense categories. Ideally, most operators aim to see COGS and direct labor together at 60 percent (at Mei Mei they target 20 percent and 40 percent, accordingly) and other expenses at 30 percent, leaving you with 10 percent profit. She then explained that independently owned restaurants most often hang out in the 4 to 6 percent range for profit.

One of the ways to support the restaurant employees is by ordering take out and deliveries. Customers can also do advance booking and purchase gift certificates to help them with the cash flow.