Local restaurant is closing down completely for the chef to get better. They do have other staff, & they will still be paid during this time.
by nachosquid
6 Comments
Just_call_me_Neon
Are they hiring? Lol. That’s a concept I can get behind
WillartforfoodMI
Super mixed feelings on this. As a manager and hospitality consultant my brain is screaming that this is more than enough time to permanently lose regular and semi regular customers since new habits take roughly 30 days to solidify. I also would be worried about their training since the loss of even a head Chef shouldn’t require closing a kitchen if they have trained their staff well. As an employee though, the idea that a restaurant would close for a month but still pay me in hopes that I come back is going to generate a metric crap ton of loyalty. It also suggests these owners are some of the rare ones without their heads up their butts who have utilized a capital fund or some other emergency system which allows them to have this much extra cash on hand. In my area of the world most restaurants couldn’t afford this.
yeroldfatdad
Good time to do a deep clean at the restaurant. Our slowest time of the year was usually right after Thanksgiving up to the 2nd week of December. We would close and still give hours to those who were willing to come in and deep clean.
Order_Flaky
Doesn’t actually say Head Chef, so it’s possible he’s either solo or running without a full brigade. More than likely, given the look of the poster, it’s a chef, a kp and maybe a part timer for the busy shifts
TrickleUp_
This is really odd at face value. Closing a restaurant for this long is absolutely awful for business on so many levels. How can the rest of the team not be able to step up?
6 Comments
Are they hiring? Lol. That’s a concept I can get behind
Super mixed feelings on this. As a manager and hospitality consultant my brain is screaming that this is more than enough time to permanently lose regular and semi regular customers since new habits take roughly 30 days to solidify. I also would be worried about their training since the loss of even a head Chef shouldn’t require closing a kitchen if they have trained their staff well.
As an employee though, the idea that a restaurant would close for a month but still pay me in hopes that I come back is going to generate a metric crap ton of loyalty. It also suggests these owners are some of the rare ones without their heads up their butts who have utilized a capital fund or some other emergency system which allows them to have this much extra cash on hand. In my area of the world most restaurants couldn’t afford this.
Good time to do a deep clean at the restaurant. Our slowest time of the year was usually right after Thanksgiving up to the 2nd week of December. We would close and still give hours to those who were willing to come in and deep clean.
Doesn’t actually say Head Chef, so it’s possible he’s either solo or running without a full brigade. More than likely, given the look of the poster, it’s a chef, a kp and maybe a part timer for the busy shifts
This is really odd at face value. Closing a restaurant for this long is absolutely awful for business on so many levels. How can the rest of the team not be able to step up?
Maybe the chef is the owner?