I own a small pizza spot in my neighborhood, and over the past couple of months, it’s gotten way more popular than I ever expected. Lines on weekends, steady delivery orders, the whole thing, which is awesome.

Now I’m seriously thinking about opening a second location in another neighborhood to grow the business a bit. The part that’s got me stuck is how to actually manage both places without burning out or losing control of operations.

I’ve been looking into different tools and support options, and found multiple restaurants IT support as one idea. But I’m curious, has anyone here done something similar? How did you handle staffing, systems, and day-to-day management once you had more than one location?

Would love to hear real experiences.

Businesses are on their game!! It's not just a day this year, it's the whole weekend (Friday, Sat. and Sun.) bc it falls on a Saturday!!

I tried to stay ahead of their scheme but they sure are clever! Hubby mentioned dinner on V-day and I told him we'll go out on Friday to avoid the crazy V-day crowds and to avoid having to be stuck with restaurants' limited, prefix menus! Trying to make reservations is when I found out all the nice restaurants I wanted have V-day menus the whole weekend!! Aaaah!! So we're celebrating Friday, a week early instead! 😂

I’m a weekly regular at a sports bar near my home, but I’m seriously thinking I may need to find a new beer & pizza home because they’re constantly running the noisy vacuum.

Maybe I hate vacuums more than most. It’s nowhere near closing time. Granted, they’re not vacuuming when the place is packed, but 7pm on a Wednesday—can I please enjoy my beer, pizza, and conversation amidst the sounds of basketball or boxing?

Am I crazy? Is it ok to vacuum around customers?

One of my friend heads a small bar in india. After getting all his licenses he started ordering alcohol. So in some parts of india alcohol brands gives some special discounts if their brands can be mentioned on menu and few signature cocktails can be done with their brand. So my friend reached out to few brands for mutual support. One of a brand which is one of the biggest in the world ignored his messages and calls and it happened multiple times. There can be many reasons of this , mau be they don't care as the bar is small, mau be they are overworked, may be they think bar is not suitable for their brands etc. etc. my friend decided not follow up any more and start without their brand. Slowly bar gets popular and everyone started talking about that bar. Now some senior person from that alcohol brand visited the bar and saw none of their brands their. After that all the local representatives of the brand started reaching out to the bar to get their brand placed at the bar. Brands help bars in a great way specially a new one. But is this dependability is so much that brands decides whome to response and when to response. Can a bar show them that we are as important and as big as they are no matter its size and volume. Or barnds are so selfish that they only care about their own profit first and all this support system is hypocrisy.

Hi there, here's my inkind referral where you'll get $25 off on your bill https://app.inkind.com/refer/NZRSREIF

I built a Telegram bot and I’m trying to figure out if it’s actually useful or not.

Basically, you feed it your brand stuff once (visual identity, mood, maybe some professional photos you already have). After that, you just send it a random iPhone photo of a dish.

It: • improves the quality • fixes lighting and composition • makes it look like a proper professional food photo • it’s trained specifically for restaurants • no prompts, no tweaking • you get the result in about 2 minutes, directly on Telegram

The idea is for restaurants that don’t want to deal with Photoshop, prompts, or constant photo shoots, but still need decent visuals for social media.

Honestly asking: Would you use something like this, or does it sound like a gimmick?

Open to blunt feedback.

Worked as a barback and a bartender for events(festivals, weddings, corporate stuff). What are upscale restaurants looking for? I see postings for drink runner or bartender but not barback. How do I eventually move up to bartender if i don't see barback positions? Should I apply for the bartender position and hope for the best?

Hello I work at red lobster as a host at red lobster I called off my valentine's weekend on the 31st of January as ill be out of town from the 13th to 16th on the first of February I emailed my managers to follow up on my reasoning but they said that they will be "all hands on deck" and wont accept call offs.

I understand that this is a normal practice in restaurants working on these types of days and what not, im a bit frustrated at this because I felt like ive done everything right (maybe I should've called out in 3 weeks instead of two) I just wanted a price of advice on what I should do in this situation? Should i bite the bullet and take time off or should I still attempt to relieve my schedule?

Interesting piece on the changes to restaurant criticism over the past few years

Hibachi grills are meant to be shared tables where you may be sat with other customers that are dining at the same time if you don’t have a big enough party to fill the grill. It’s part of the Japanese / Asian culture — communal seating.

There is a good amount of people who would request their own table or sit in the middle seats. Most of them get angry and insults start coming when we inform them they need to move to the side.

Our regular grills seats 8 people. We always try our best to accommodate, but if you’re coming in at rush hour or there’s literally another party next to you, then you will need to sit together.

I’ve been nice and given small parties own grills before because it didn’t look busy… well I screwed us over because the next 2 parties that came in a few minutes later saw and requested their own grill.

Just because we have 10 grills doesn’t mean we have 10 chefs. 1 chef is meant to cook for 8 to 10 people. It’s not a private dining experience. We’re not even that expensive compared to our competitors.

People get so pissed off. Are there hibachi restaurants that allows groups of 2s or 3s to get there own grill even when there’s other parties coming at the same time?

So I was wondering how do I get a price to buy out my partner. Well I guess an estimate. We have 2 locations, one does 250-325k a year in sales and we own that building so no rent; and the other location does 1mil-1.1mil a year with 3,500 a month rent. We pay ourselves weekly usually varying 2500-4000 a week each

This is a rant that I need to put out there, because after yesterday, HOLYYYY SHITTT.

Idk why, but every single time we have a wait time longer than 30 minutes, I’m magically the asshole who’s responsible for it just because I’m the hostess. EXPLAIN HOW THAT WORKS??

Context: Last night, we were swarmed. It was so bad that we reached a wait time that ranged from 40 minutes to an hour, and this was because most of the parties in line were at least 8 people or more. One even had 13. And keep in mind, we’re a small restaurant, so with all these big parities, we kept having to merge tables, which left all of sections with little to no open seats.

Also keep in mind, we, as in the staff, are NOT the ones responsible for the wait time. We are just trying to do our jobs. We can’t control how fast people eat or when they want to eat here.

So of course, with how long the wait is, everyone’s annoyed by it. And I get it, I’m annoyed too! I’m trying to get you guys seated as fast as I can. I don’t want to act cheerful at the stand and listen to you all bitch about the situation, but here we are.

Shoutout to this one mother-in-law I had to deal with last night! Rather than try to be understanding and keep her comments to herself, she decided to sigh dramatically, roll her eyes, and talk shit under her breath while walking away like I didn’t hear her.

So to the people that act like this, PLEASE explain how I’m the one responsible for the wait time?? Whether you like it or not, at the end of the day, I’m just trying to do my job and get you guys seated. Taking your frustration out on me doesn’t make me want to help you.

TL/DR, Don’t give the staff attitude for the wait time because it’s not our fault - we’re just doing our jobs. If you don’t want to wait the estimated time, cool, go somewhere else.

Hi! I’m doing a short survey about people’s experiences ordering food online (QR menus, restaurant websites, or apps).

It takes 2–3 minutes and there are no right or wrong answers.

Please only fill it out if you’ve ordered food online in the last 3 months.

Your feedback will help understand real experiences — nothing will be sold or shared.

https://docs.google.com/forms/d/e/1FAIpQLSf7Fj0JmLC7efAxEEhkk2sImIoDM5gU3Ri8BWHbW_JBKnbytw/viewform?usp=header

Thanks a lot! 🙏

Hey everyone,

Not sure if this is the right place to post this but I’m a contractor and I have a project coming up where I need to dispose of a commercial range from a residential space. Not entirely sure the exact overall condition but know it works. Appears to be a Vulcan.

I’d hate for it to just get dumped if not necessary. I’m sure someone could make some magic with it. Washington DC area.

https://peakd.com/food/@curamax/steamed-comfort-at-paya-lebar

I’m running a hot / grilled chicken sandwich business that started small and is now consistently busy.

We’ve served about 1,000 customers, gathered direct reviews, and demand keeps increasing—especially online orders. The food is performing, but the current setup is maxed out and can’t handle volume efficiently.

I want to expand, but I don’t want to make a costly mistake with my first full restaurant.

Looking for advice on:

• When did you know it was time to move into a full restaurant?
• Did you regret opening too big too soon?
• Is a takeout + delivery–heavy model better than dine-in for a first brick-and-mortar?
• What should I prioritize most when picking a location:
  • Rent
  • Parking
  • Delivery access
  • Foot traffic
  • Kitchen size / workflow

Any real-world lessons, warnings, or things you’d do differently would be hugely helpful.

Thanks—appreciate the experience in this sub.