Get to Work losing profit.

You can "close" the restaurant by clicking the door and what it does is stop further guests from coming, but the restaurant itself continues to operate and serve existing customers that are already there. I suggest doing that when tables get full and a queue starts to build at the host stand.

Open it again, by clicking the door, as soon as the line at the host stand is gone.

"Stormkeep;c-18082390" wrote:
You can "close" the restaurant by clicking the door and what it does is stop further guests from coming, but the restaurant itself continues to operate and serve existing customers that are already there. I suggest doing that when tables get full and a queue starts to build at the host stand.

Open it again, by clicking the door, as soon as the line at the host stand is gone.

I didn't know about the door. I did know you can disallow new customers from the host's stand which i have been doing from 3pm so the remaining customers can finish their meals.

Yah, it's the same effect from the host stand, @Brd709. I'm just suggesting you do it to keep the line down. Some line is good, it's a stream of money, but too much line doesn't really accomplish much and congests things by the host stand.

Adding a couple more tables like I already suggested would also help with that.

Mine make a pretty nice profit. About 7k per shift

Unless it's a large place, one chef and wait staff is plenty.

I also have nothing on the menu that's less than 4/5 or 5/5 difficulty and my chefs are all able to cook at that level. The recommended dish is always the most expensive two items for adults and most expensive item for a child.

I don't promote anyone but my chef or chefs past 3. My chefs get paid the most and I fire anyone who's unsatisfied at the pay rate of 3. Wait and host staff are easier to fire but food quality is what keeps me at 5 stars. I don't pay for training beyond level 3 for anyone but my chefs.

I also don't train my staff. I hire a townie and manually increase the skills needed to about 6 for wait and host and 10s for my chefs. I promote the chefs to 5 steadily and only to 3 on wait and host. When they're not satisfied I fire them and manually set the skills for a new employee who is happy enough to be a level 2 or 3 pay grade.

The wages were killing me.
I also set to 300% mark up at 5 stars and the sims keep coming and leave 5 star reviews even if it says "consider lowering your cost" I don't.

Those are my tips
Never pay to train just manually set the skills
Fire unhappy wait and hosts at pay 3
Repeat step one after rehire
300% mark up
Staffing only the amount needed
Get all perk points. Use surplus harvest with leftover perk points
Have nothing on the menu (but water) that's below difficulty 4
Recommend the most expensive items when able.

"Brd709;c-18082386" wrote:

"crocobaura;c-18082376" wrote:

"Brd709;c-18082351" wrote:

"Stormkeep;c-18082349" wrote:
8 tables or 8 seats? I wouldn't think need more than 1 chef either way though. 1 Chef can handle more than 8 tables.

I'd keep 2 waiters if you meant 8 tables, even though 1 fully trained one could handle it, especially if you handle the dishes. If you really mean 8 seats...definitely get rid of one waiter.

I'd try to find a way to add more tables. Most visitors arrive in pairs, so try to squeeze in a few more 2-chair tables.

This is how Tommy's Café is currently laid out:
https://i.imgur.com/iLjojTs.png

The other chef station is behind the double doors.

You need to add more than two chairs to the tables, sims come in couples and as a family. So, if they come as a group of three or four you can seat them at the same table. You could also check your menu, see maybe you have too many cheap offers, so customers order them probably more often. Also, I am not seeing the waiter station, they help because they act like washing machines, waiters just deposit the dirty dishes there and they disappear.

The wait station is also behind the double doors and the wait staff are regularly seen promptly clearing tables as every customer leaves.

I trimmed down the original number of seats because there were more people than seats and they often congregated around the host stand waiting for a table to become free. Now with this amount of tables it's easier for my sim to manage and still get out on time at 5pm.

Two sims can seat at a four seat table, but you cannot seat four sims at a two seat table. If you're able to seat more groups than couples, you can possibly earn more. From my experience you get enough customers for about 6 tables at most when you first open, then they come in in a more staggered way, one group or couple at a time. You could move the host stand a bit towards the wall behind it so it frees more space in front of it. Also, not sure if it matters, but what kind of restaurant closes at 5 pm? Most restaurants make their money from business lunches and the dinner reservations.

I got rid of one chef. Firing wasn't the best way to go about it, they could have added several options: let go, fire or retire.

I've never understood the concept of "letting go" an employee. Unless you had them locked to their workstation with a padlock and chain and they had wanted to leave the whole time they were employed, it is a misnomer....

"Stormkeep;c-18082494" wrote:
I've never understood the concept of "letting go" an employee. Unless you had them locked to their workstation with a padlock and chain and they had wanted to leave the whole time they were employed, it is a misnomer....

@Stormkeep :joy: Isn't it better than firing though? That's like getting shot by a firing squad or set on fire if you think on it too much ... I was told once to say if you don't want to reveal in an interview that you quit or were fired from your last job, say "the company and I parted ways" :lol: