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You may think that as a restaurant owner, you don’t have an hourly rate, but in fact you do.
It is important for owners to identify what is their hourly rate. Some owners are stuck at their restaurant operations like dishwashing or plating food.
Why?
Because they don’t have enough people to the job, lack of training and orientation, some owners want to do everything on their own because they don’t trust their team and some have the mindset that instead of paying people to do the job, they will do it in order to keep and save money.
That is absolutely WRONG. Here’s a simple math to show you that restaurant operations should be delegated to your staff.
For example, a dishwashing task makes $7.25/hr., $1,100/month and $14,000/year.
As a restaurant owner, spending your time scrubbing pots and pans, cleaning the dishes and you go home tired.
Just because you want to save money you, the owner, will do the dishwashing, is the $14,000 a year worth it?
Delegate tasks to your team, to have more time improving other areas of the restaurant.
Instead of spending all of your time doing restaurant operations such as cooking, dishwashing, serving or cleaning, why not spend your time giving training to your people.
Give your staff different kinds of training and orientation on different restaurant operations.
That way you will have more time for other restaurant matters and build trust among your team.
As a restaurant owner, your hourly rate must be around $50-$55/hr., and a $100,000/year.
You may ask how you will achieve those figures mentioned above, and the answer is money generating activities in your restaurant.
