#1
Kirkland products, the white label brand from Costco, are independently tested to beat OR EXCEED the industry leading product in that category. Razor blades. Cookies. Cheese. Laundry pods. If it doesn’t beat the industry leader, they won’t put the Kirkland name on it.
#2
At two previous restaurant jobs I felt bad that customers were getting gross ice (both places had a single machine), and mentioned it to my managers at the time. They both brushed it off as having better things to do with my time, so I used to "accidentally" kick the plug out of the wall in the evenings, come in the next day, and find a half-melted ice machine. I was stuck cleaning it, but it was worth it, since I felt better about the ice being served. We had to use ice from the store down the street for the rest of the day, but it wasn't like it cost the restaurants much money.
One bartender told me he would "accidentally" drop/break a glass into an ice machine to serve the same purpose if the management wasn't being cool about it. Broken glass = scoop out and dump all the ice, and might as well clean the thing since it's empty.
#3
The baked Camembert. It was literally the Camembert from Aldi. £1 each. Baked and sold for £15 to share.
Everyone was convinced it was some really posh continental fine cheese with a special Camembert oven or some s**t. Nope, they could do the exact same thing at home for a pittance of the price.
The thought of starting a restaurant carries a sense of romance. There’s a certain beauty in creating a space where people can gather, share meals, and make lasting memories. But when it comes to making money, the reality is far less charming.
Net profit margins typically range from 0 to 15 percent, with most averaging just 3 to 5 percent—not the most inspiring numbers. So, unless you’re dreaming of failure, pricing has to be smart enough to keep the doors open.
#4
#5
#6
At Wendy's, the cooked burgers that don't get sold, those go into a pot in a refrigerator, and they get made into TOMORROW's chili.
The crispy chicken that doesn't get sold today? Those go into a pot in the fridge and those get made into TOMORROW's crispy chicken salads.
Back when Wendy's had a salad bar ... the burger buns that are going stale at the end of a day? Those got made into tomorrow's garlic bread on the salad bar.
None of this is unsafe, all of this is approved by the department of health, and none of this is a trade secret ... but I bet you didn't realize that.
To learn more about what it takes to keep a restaurant on its feet, Bored Panda spoke with Humbat Mamedov, a waiter at Street Pizza in Riga, Latvia, ranked among the top 50 pizzerias in Europe. With over four years of experience in hospitality across multiple countries, he had plenty of insights to share about the industry.
According to Humbat, some menu items are noticeably more profitable than others. Coffee, for instance, can have a markup of 300-400%, while wine can be highly lucrative for places that promote it as a specialty.
“In Italy or Spain, wholesale wine prices can start at under a euro per bottle, with many costing just a few euros, while a 150ml glass at a restaurant can sell for 5 euros or more—though, of course, the quality plays a role,” he explained.
Pizza is also a top contender for strong profit margins since it relies on simple, inexpensive ingredients. “The dough has a long shelf life, and if it doesn’t get used up, it can easily be turned into bread, baguettes, or other baked goods to serve in the restaurant, which reduces waste significantly,” said Humbat.
#7
We just drizzle a bit of chocolate or raspberry sauce on it so that it doesn't look exactly like the one from Wal-Mart.
Also, a smoker outside the building doesn't mean your barbecue is fresh. Most of it is frozen. Sometimes we just throw logs on there so it *looks* and *smells* like we're barbecuing. Homey, we made that s**t two days ago. That's just wood you're smelling.
#8
Some items might have higher margins than others, but at the end of the day staff wages (everywhere but the USA), utilities, tax, rates, rent etc all need to be paid, plus making a profit which is part of the point after all.
So no your glass of coke, bottle of wine, portion of chips etc is *not* a rip off.
If you care so much about the wholesale cost then a restaurant is not for you, stay at home.
#9
A restaurant’s earnings have to cover much more than food alone. Rent, utilities, ingredients, and, most importantly, the staff who keep everything running smoothly all factor into the costs. For waiters, the job can be especially stressful.
“Working in food service is tough because you have to deal with all kinds of people and personalities—both among staff and guests,” Humbat shared. “To me, handling guests is the most demanding part. A lot depends on the restaurant itself, the concept, and the audience it’s designed for. But guests and their moods can have a huge impact on your day—they can either lift your spirits or completely throw you into a spiral of endless stress.”
“One of the biggest challenges is that in many restaurants, the workday officially starts at 11 or 12, but that doesn’t mean you can just show up at noon and everything will be fine,” he added. Waiters need to arrive at least 30 minutes early to change, review the shift plan, and restock essentials like utensils, plates, salt, and pepper.
The physical demands are equally intense. “You’re on your feet the entire shift. Breaks aren’t really a thing—if you’re lucky and it’s not busy, you might get 10-15 minutes for a meal,” said Humbat. “Sometimes, the only chance to eat is grabbing a quick bite between tasks during the busiest moments.”
#10
#11
#12
Cant wait to have these scummy f***s loose the only thing making that shithole worth anything.
However, as guests, we have the power to make life easier for restaurant workers—and it doesn’t take much effort or extra money (though tips are always appreciated).
“The core of it all is basic politeness,” said Humbat. People in the service industry deal with rude or entitled customers daily, so a little kindness can go a long way. “Honestly, I think everyone should spend a year working in food service instead of the army. You’ll get both physical and psychological training here.”
If you expect it to be a hectic day for the restaurant, like a weekend or holiday, coming prepared with a reservation helps immensely. “And when the restaurant is about to close, it’s best to leave 10-15 minutes before the doors actually shut,” Humbat advised. “After that, the staff still has to clean the entire dining area and prepare it for the next day, which takes at least another 30 minutes.”
“Also, please don’t say, “I know the owner,” to get special treatment,” he said. “So do we. It’s the most ridiculous line when you’re trying to push for something after being told no. No means no.”
Being thoughtful isn’t complicated. Have patience, be understanding when things don’t go perfectly, and remember—the restaurant wants you to have a great experience, but that only works when you do your part too.
#13
My Nonna would have actually had a heartattack if she was eating with us.
#14
#15
I had one guy come in with a girl and he ordered a couple of regular rolls like spicy tuna and yellowtail, along with a Volcano roll. When served in the restaurant, unless they ask us, we would put the sauce on top so it looked nice, like a Volcano. When I brought that roll over he was like, "Oh, I didn't know you guys put the sauce on, I've only gotten it for pick up and the sauce is always on the side. I don't really like it, could you bring me one one without it?" I tried not to laugh and said sure. I went back and the sushi chef asked what was wrong. I told him that he didn't like the sauce and want one without it. He laughed and said alright, so he took a Cali roll, cut it up, and put it on the plate. I brought it back to the guy and he was super pumped.
Basically this guy paid $7.25 for a roll that would have cost him $3.75 and me and the sushi chef got to split a free volcano roll. Normally I would have just told him about it, but the dude was being pretty arrogant the entire time, I'm guessing to act like he was a sushi expert to impress the girl he was with.
#16
We get em by the case frozen. Roughly $75 per box. 100 per box. We get 33 orders per box and one to eat while figuring out math.
33 orders X $8.95 = 295.35.
So profit is 220.35 (minus the cost).
So with that 220.35 we pay the electric, gas, rent, taxes, staff, equipment, etc. And thats assuming we sell all 33 orders of pretzels. Stan my line cook eats an order. Boom, down to 32. Jose burned an order. Down to 31. Barb sneaks one home in her purse. 30 orders. 3 pretzels are broken in the box. Down to 29. So our 220.35 just went down to 184.55 pretty quickly...and very easily.
#17
#18
Shits tasty as f**k tho!
#19
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