no mercy for the wicked

this is the time of year when most people think life in the kitchen gets slow and easy. the holiday push is over. new years eve the last big night until Feb 14Th (this year on a sat ) you might think its lazy days till then but what most people don't know is when sales are down you have to cut your labor and being salary you stay and the line cooks go home. juggling that with your money hungry crew can become just as stressful as the weeks during the holidays when u worry that you don't have enough staff to handle the rush. the first week is not bad you reward your big guns with a first out or night off but that only last about a week. after all there is a reason they are the big guns. this is also the time of year you instantly you go into marketing mode, how are we going to get people through the door? what special will keep them coming in? when everybody else is thinking the same thing. most places cut back slash labor cut cost this usually means cut in quality
i say nay!!! you should attack the slowness step up your game and make the guests feel even more loyal to what you offer.get your crew involved tell them what you are thinking and why. i think people will still go out in this economy they just wont do so as frivolously they will think about their choices,and i want to be that choice! so if you are about to cut cut and cut some more thank you cutting is the easy way, a monkey could make that call. i say be inventive don't do two for Tuesdays because everyone else is (again the monkey)create, have fun lead!!!! if not i love you your a spineless hack and you make me look like a genius.




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