No One Cares Because Nothing Matters Anymore

[Mjl]

I was a Micky D's burger flipper at 16. I could crank em out at 4/minute. Big grill, big make table. No problem.

Can you come to my house Sunday? I'm supposed to make about 150-180 latkes. Could use an experienced hand.

What time should I be there to eat - and light the Menorah? J
Just kidding! I will be with my mother and sister and my mother's place.
Happy early Hanukkah (or however the heck you spell it)!

Sorry, can't handle any more. We invited about 70 people (including kids), expecting we'd get about 50%. Instead we have over 85% coming. Whoops.

[Overlander]

For the record, I like Ousdahl.
Hell, I provided him shelter for a couple of days in the Empire. We crashed an illegal pop up Latino bar at 2 am.

Frankly, just about no one (even economics educated folks, really know how to manage a business, until they have a few years RUNNING a business

Hell, I failed a few times (best lessons learned).

My point was not to embarrass Ousey, but to shine an educated light on what overhead exists, even for a fairly simple business like operating a franchise.

I recently did a training session for the repair technicians in our company.

We had just raised our retail labor rate to $195 per hour (from $165). They (of course) wanted to know why they don’t get a raise accordingly.

So, I got permission from our President to gather them all in a room and go over the budgets for their departments. No one had told them that their department, for 1 service center, generated 4.5 million, but operated at a loss of $142,000 in 2022

We have 3 service centers, 6 stores total.

[TDub]

I need to raise my labor rates.

also...burden can be a bitch...particularly if calculated incorrectly

It also depends on the industry of course. If your work is all strictly T&M work or cost plus its not as pertinent as long as work is available...but when you do any lump sum, gmax or any at risk work...incorrectly calculated labor costs can bite you quickly.

[twocoach]

I was a Micky D's burger flipper at 16. I could crank em out at 4/minute. Big grill, big make table. No problem.

Thats just to flip them. Ous doesn't take into account you have to pay a different guy to take the order, another one to lay em on the grill, a different guy to put them together after they're flipped and a different guy to package and serve them.

[TDub]

not to mention you also have to sell that many per hour. Plus, none of that factors in any product waste? Anybody moving at that pace (or any pace) is bound to mess up percentage of orders per orders completed.

[jhawks99]

I was a Micky D's burger flipper at 16. I could crank em out at 4/minute. Big grill, big make table. No problem.

Thats just to flip them. Ous doesn't take into account you have to pay a different guy to take the order, another one to lay em on the grill, a different guy to put them together after they're flipped and a different guy to package and serve them.

I did not take the order, but I laid them on the grill, seared them, flipped em, toasted the buns, assembled the burger and boxed it up. A bunch at a time.

[jhawks99]

not to mention you also have to sell that many per hour. Plus, none of that factors in any product waste? Anybody moving at that pace (or any pace) is bound to mess up percentage of orders per orders completed.

You don't know me very well.

[TDub]

not to mention you also have to sell that many per hour. Plus, none of that factors in any product waste? Anybody moving at that pace (or any pace) is bound to mess up percentage of orders per orders completed.

You don't know me very well.

I'm confident that Mickeys wasnt the pinnacle of your culinary career. Perhaps tho, a good discussion point. The good ones.....dont stick around.

[Overlander]

not to mention you also have to sell that many per hour. Plus, none of that factors in any product waste? Anybody moving at that pace (or any pace) is bound to mess up percentage of orders per orders completed.

You don't know me very well.

The good ones.....dont stick around.

Lot of truth here

[zsn]

This is something that the fast food restaurants and other small businesses in Central California realized a few years ago. When the health care requirements were implemented (employers had to provide healthcare for workers with more than 25 hours per week (or some such) they thought they could get out paying for healthcare if they restricted everyone to 24 hours per week. And it was not working as intended for the employees at the beginning. However, things turned around in a hurry when the employees started jumping jobs and the turnover started to create a lot of chaos.

Soon employers realized that they were better off providing healthcare and keeping trained employees than dealing with the chaos.

[Deleted User 863]

This is something that the fast food restaurants and other small businesses in Central California realized a few years ago. When the health care requirements were implemented (employers had to provide healthcare for workers with more than 25 hours per week (or some such) they thought they could get out paying for healthcare if they restricted everyone to 24 hours per week. And it was not working as intended for the employees at the beginning. However, things turned around in a hurry when the employees started jumping jobs and the turnover started to create a lot of chaos.

Soon employers realized that they were better off providing healthcare and keeping trained employees than dealing with the chaos.

Even in the entry level banking positions (tellers, loan ops type positions) we have seen the same thing. You can underpay and deal with constant turnover or you can become an appealing employer where people WANT to stay.

The short term money you save is quickly lost when you've got to constantly train new people.

[TDub]

all true for larger businesses. But, as has been discussed...even tho McDonald's and others are large corporations the individual franchises are operating at a fairly low profit margin. They can't just continue to raise wages and benefits to allow it to be an attractive place to make a career and continue to offer their food at cheap (they arent really cheap anymorr...but comparatively) prices and maintain the slim profits for the franchisee. If these places become unprofitable then they go away, as do the cheaper options and the void will be filled with another big pocket corporation conglomerate giving way to a further monopolized industry.

[ousdahl]

Yea.

All good insight.

And forgive me if my “poor oppressed capitalist” comment was too smartass.

But, my point was - I think maybe we can all at least agree, as generally as possible, that the vast majority of the time we’d rather be the dood who owns 4 franchises, than one of the doods flipping the burgers.

[Deleted User 863]

Watch the basketball game so that maybe your analysis of the team is better than your analysis of the world.

[Mjl]

)
)

(Zsn and Plano both had parentheses that weren't completed and I get pained by it. I know, that's weird.)

[zsn]

. In my case it was an extra errant (

Yes, it would bother me too

[ousdahl]

Zelenskyy, BlackRock CEO Fink agree to coordinate Ukraine investment


https://www.cnbc.com/2022/12/28/zelensk ... tment.html

[twocoach]

Zelenskyy, BlackRock CEO Fink agree to coordinate Ukraine investment


https://www.cnbc.com/2022/12/28/zelensk ... tment.html

Good to know we aren't paying for everything.

[ousdahl]

[Overlander]

He is in a tough spot. Probably 1/3 of his press is cycled through Russian tainted channels.

At least the good ol USA media is only 10% Russian controlled