In a restaurant life you have to deal sometimes with quite days. We had a quite week. Easter came by and brought the best easter weather (25 degree) for centuries, so every Dutchy will go to the beach. Kingsday came by and was most the terrible weather. It was not only the raining but it was also the cold. And that effected the people and our business.
As an owner you will think how to keep your cost as low as possible for the day. And the first thing to do is to cut staff. Here in Holland staff cost are the biggest. Then you think about the right timing to cut, 'cause when you cut and suddenly many customers comes, then you have a problem. And the fact that we are lack of experienced staff at the moment I had to be carefull. The left over staff will make a fuzz if you don't time right.
Luckily we had some regulars who are not doing the celebrations. And thinking of how to spoil them kept me busy. Moments as these my chef spirit get the overhand and I will try , experiment some new things to amaze my customers.
As an owner you will think how to keep your cost as low as possible for the day. And the first thing to do is to cut staff. Here in Holland staff cost are the biggest. Then you think about the right timing to cut, 'cause when you cut and suddenly many customers comes, then you have a problem. And the fact that we are lack of experienced staff at the moment I had to be carefull. The left over staff will make a fuzz if you don't time right.
Luckily we had some regulars who are not doing the celebrations. And thinking of how to spoil them kept me busy. Moments as these my chef spirit get the overhand and I will try , experiment some new things to amaze my customers.
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