The Restaurant Nightmare: A Glimpse into the Chaos of Running a Business

It was seven o'clock, and the restaurant was still bustling with open tables despite it being an hour into the dinner service. The owner, Mike, couldn't help but feel frustrated with the situation, remarking that he would have shut the doors a year ago if there were fewer patrons. As he observed Gordon, one of his staff members, struggling to keep up with the orders, it became clear why the mixing bowl was losing so much money.

Gordon explained that he had been handed a 50% off coupon for the evening's check, which Mike thought was an excellent idea. However, as they began handing out the coupons to customers, it became apparent that they were giving away too much money. "I'm kidding," Mike said, "we give him more money away before you get money in the till." This led to a conversation about the long-term effects of running a restaurant and whether it was still worth continuing.

Mike mentioned that Billy spent the entire dinner service in the kitchen, leaving Mike with the responsibility of running the restaurant. He also expressed concern about the number of signs he had made up for his restaurant, which seemed excessive to some of his staff members. The signs were intended to promote specific menu items and events, such as their "select three" dinner specials and Thanksgiving desserts.

One of the most recent signs had been a Vasa pumpkin display, which Mike thought was a successful idea despite being expensive. He also discussed his strategy for promoting his restaurant, including putting up signs a month ahead of time to attract customers who might be driving by on a Sunday evening. However, some of these signs seemed to have fallen victim to bad weather, having been blown down by a recent windstorm.

As the conversation continued, Mike couldn't help but express frustration with the state of his restaurant. He felt overwhelmed by the number of responsibilities and tasks that needed to be completed on a daily basis. The situation had become so dire that he joked about closing the place down that night if things didn't improve. His staff members seemed equally disheartened, and the atmosphere in the restaurant was tense.

The discussion then turned to the exterior of the restaurant, where Mike pointed out that the signs they had put up seemed to be attracting a lot of attention from passersby. One sign caught his eye in particular, which he thought was "incredible." He joked with his staff about putting the signs back up and wanted to make sure that no customers would view their restaurant as being understated or unassuming.

In conclusion, Mike's comments offered a glimpse into the chaos of running a business like a restaurant. From struggles with managing staff to concerns about marketing strategies, it was clear that this was not a smooth operation. The signs that Mike had put up seemed excessive, but they also appeared to be effective in drawing attention to his establishment. Whether or not the restaurant would continue to struggle remained to be seen, but one thing was certain: things needed to change before it could truly thrive.

The final comment from Mike about closing down the place if things didn't improve added a sense of urgency to the situation. It highlighted the difficulties that he faced in managing his business and the need for drastic measures to be taken if the restaurant was to have any hope of success.

"WEBVTTKind: captionsLanguage: enI'm gonna go poop just like there are three people let's see how Jesus this is not very good right now it is seven o'clock and there's a lot of open tables in the restaurant to me I would have shut the doors a year ago wherever you feel like it's your true why not it's an hour into the dinner service and it's starting to become clear to Gordon why the mixing bowl is losing so much money this coupon you can use it this evening fifty percent though thank you very much what's going on here I'm taking 50% off my check we hand somebody a check you put this 50% off coupon in it 15:59 o5o fifty and here yeah 50% off Holy Smoke so we give him more money away before you get money in the till my kidding this way Jesus why just told me about a trip on that he tried how long we do it long time it is a year do you ever grab that while Billy spends the entire dinner service in the kitchen the responsibility of running the restaurant is in Mike's hands anymore there is more I have about ten signs that I had made up don't get them someone grab the door please all of them go on the window at some point where did you get all these Frye have a place they make a muffin it was expensive holy mackerel as you can see I tried everything clearly now accepting reservations we don't maybe because we're not taking reservations maybe people who are coming in here it's empty yes but we empty Tuesday night dinner specials select three clean one that was one of the worst things we've ever done so we did a select three it was there's a while ago we did um a Vasa pumpkin look at aconite can I tell you what the because nice and ruthless although your Thanksgiving desserts early yes in case we're close by time we come round to November what I do is I'll put up a sign a month ahead of time because maybe people who drive I say oh look which sign was the most successful none no is it anything else that I should know that's it guys it well the smoke well on there it was oh it's not really that big of a deal go ahead could you come here it's a little big in the free appetizer with dinner well it went over the you saw these other little signs weren't working i Hollander the soil go for or it would have still been up but there was a bad windstorm a few months ago and it ripped it down it blew the signs down yes thank for that doesn't this catch your eye though from the street catch my eye isn't that the point it's worse than the dollar shop you're incredible okay get the signs and put them back round here I don't want any customers to say it a little restaurant or he's just a cook a simple cook a manager totally obsessed by signs and a wife I'd rather close the place down tonight this is a real nightmare my god you youI'm gonna go poop just like there are three people let's see how Jesus this is not very good right now it is seven o'clock and there's a lot of open tables in the restaurant to me I would have shut the doors a year ago wherever you feel like it's your true why not it's an hour into the dinner service and it's starting to become clear to Gordon why the mixing bowl is losing so much money this coupon you can use it this evening fifty percent though thank you very much what's going on here I'm taking 50% off my check we hand somebody a check you put this 50% off coupon in it 15:59 o5o fifty and here yeah 50% off Holy Smoke so we give him more money away before you get money in the till my kidding this way Jesus why just told me about a trip on that he tried how long we do it long time it is a year do you ever grab that while Billy spends the entire dinner service in the kitchen the responsibility of running the restaurant is in Mike's hands anymore there is more I have about ten signs that I had made up don't get them someone grab the door please all of them go on the window at some point where did you get all these Frye have a place they make a muffin it was expensive holy mackerel as you can see I tried everything clearly now accepting reservations we don't maybe because we're not taking reservations maybe people who are coming in here it's empty yes but we empty Tuesday night dinner specials select three clean one that was one of the worst things we've ever done so we did a select three it was there's a while ago we did um a Vasa pumpkin look at aconite can I tell you what the because nice and ruthless although your Thanksgiving desserts early yes in case we're close by time we come round to November what I do is I'll put up a sign a month ahead of time because maybe people who drive I say oh look which sign was the most successful none no is it anything else that I should know that's it guys it well the smoke well on there it was oh it's not really that big of a deal go ahead could you come here it's a little big in the free appetizer with dinner well it went over the you saw these other little signs weren't working i Hollander the soil go for or it would have still been up but there was a bad windstorm a few months ago and it ripped it down it blew the signs down yes thank for that doesn't this catch your eye though from the street catch my eye isn't that the point it's worse than the dollar shop you're incredible okay get the signs and put them back round here I don't want any customers to say it a little restaurant or he's just a cook a simple cook a manager totally obsessed by signs and a wife I'd rather close the place down tonight this is a real nightmare my god you you\n"