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Originally Posted by TheVillageChicken
Just got back. Tried it for a late lunch, but ate off the breakfast menu. Food was good, but not special. To be fair, we did not eat pancakes, which appears to be their flagship menu item. Food is a bit over priced. Add 4 strips of bacon for $3.99..a buck a slice.
Here is what struck me. The staff outnumbered the diners by a lot. I counted 25 staff members....20 in black and 5 in white (supervisors). You can see into the kitchen, so the 20 includes the kitchen staff. At one time, seven of the wait staff were standing together in a group chatting...the restaurant version of the office water fountain. It is a big room with what I would assume to be a big utility bill and along with the payroll and rest of the overhead, I think it will be hard for them to crack the nut, especially since they are not golf cart accessible.
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It's not unusual for a restaurant company opening a new location to bring in experienced staff from other places to help out and continue training. When my son opened a new place in Tampa, they brought in staff from CT, Atlanta, and even the corporate chef for a few weeks. Another factor that surprised me was the number of people he hired that showed up one day and not again. He's now in Atlanta for an opening there. So, I doubt the level of staffing you saw will continue. If it does, I agree that's a large nut to overcome.