carlwt1 on Nostr: My wife and I own and operate a small pizza chain in SW Michigan and have for about ...
My wife and I own and operate a small pizza chain in SW Michigan and have for about 38 years. We are probably 90% take out. It took me years to allow a tip jar - and then I did about 15 or so years ago. Nobody really tipped at a take out place before that.
But the employees only make so much. And it’s not like we can just give $2.00 raise to everyone and hope to stay in business.
Christ the food cost alone has forced me to raise prices quite a bit over the last 2 years. Thankfully I’m not a burger place where it cost $80.00 for a family of four to get merely burgers, fries and a pop. You can still get a 16” pizza and a 2 liter for four people for 25-30 bucks.
(I’ve had successes and failures - thankfully a few more successful pizzerias than bad ones)
I’ve also owned a bar/restaurant and know how difficult they are to keep open, staffed and profitable.
I’m good with tipping. In fact I am a very good tipper.
And I’m glad our customers like our product and our people enough to tip. It’s good for our employees and mskes them feel good as well.
Just my 2 pennies.
I wish you well.
But the employees only make so much. And it’s not like we can just give $2.00 raise to everyone and hope to stay in business.
Christ the food cost alone has forced me to raise prices quite a bit over the last 2 years. Thankfully I’m not a burger place where it cost $80.00 for a family of four to get merely burgers, fries and a pop. You can still get a 16” pizza and a 2 liter for four people for 25-30 bucks.
(I’ve had successes and failures - thankfully a few more successful pizzerias than bad ones)
I’ve also owned a bar/restaurant and know how difficult they are to keep open, staffed and profitable.
I’m good with tipping. In fact I am a very good tipper.
And I’m glad our customers like our product and our people enough to tip. It’s good for our employees and mskes them feel good as well.
Just my 2 pennies.
I wish you well.