Expand your restaurant
at a fraction of the cost of new space
"extra tables without the high cost of additional construction and staffing"
plus | Magic Tables | Increased Production | Virtual Tables

Assume a typical full service restaurant costs $2,000,000 and has 50 dining tables. Simple math shows that each table represents a $40,000 investment. Add to that committed staffing per table of  $10,000 a year.*  The yearly fixed & committed costs needed per table is $50,000 and this is just to be open. Also don't forget you would still need variable cost items, utilities, insurance, training, service & maintenance etc. No matter how you add up costs each table is a large investment. The decision to add tables or not could be the difference between a profitable operation and one that just gets by or in the worst case one that looses money. Adding a few extra tables with these costs in mind is no small decision because they could easily add up to big bucks. Adding 3-4 tables could easily be $150,000 to $200,000 in additional investment and commitment. Read on to find out how TABLECHECK can add tables for a fraction of these costs.

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TABLETURN02.gif (4370 bytes)   "Magic Tables"   TABLETURN02.gif (4370 bytes)

A typical TABLECHECK system will create the equivalent of 2-4 extra tables. This is due to capacity being increased. So its as if the restaurant put in 2-4 extra tables and hired more staff and committed more resources. But unlike additional physical tables these tables cost under $2500 each compared to $50,000. This is due to the TABLECHECK system's average cost being below $5000. Plus TABLECHECK will reduce labor costs, staff will be able to spend more time with the customer, and will be less hassled and stressed when it is busiest which makes for better service. These additional tables created by the TABLECHECK system are produced "magically" when needed. Operators who want to maximize profits will really like these "magic" tables because of they do not add to committed resources and they cost a fraction (as low as 2.5%) of physical tables.

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Increased Production
Food & Support

When a TABLECHECK system is implemented restaurant capacity is increased. This means your production will need to be increased to meet higher demand, which could increase your costs and disrupt your preparation and serving delivery system. However this effect is largely mitigated due to the organizing effect and communication efficiency inherent in the TABLECHECK system. Typical restaurants will experience seating peaks, ordering peaks, food serving peaks, and bussing/cleaning peaks. The TABLECHECK system helps lower these peaks by allowing staff to more quickly recognize early table changes, work more efficiently, and stay ahead of rushes. This results in a more even distribution of seating, serving and cleaning. Without the TABLECHECK system once a cycle of rushes is started they are continued all night, again and again. TABLECHECK allows the work to be evenly spread out all night long and an increase in kitchen production or staff duties is achieved without anyone actually feeling any additional work load. You will notice fewer breaks or pauses in the work being performed and a more steady and manageable flow of customers being seated, served and taken care of.

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"Virtual Tables"
"How to make your restaurant more dynamic"

These extra tables will appear at precisely the moment they are needed and then disappear when they are not needed. This keeps those fixed costs, committed costs and even some variable costs to a minimum. These tables that are "virtual" appear and disappear automatically and enable your restaurant to be more dynamic. This ability to increase and decrease capacity easily and effectively allows costs to be minimized and additional profit to be captured when the opportunity presents itself.

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How much profit does it mean in an actual restaurant?

see the additional profit in the concise analysis

 

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This example uses $228.00 per hour in staff labor/benefits costs. Each table if equally divided carries $4.55 an hour of these costs. Therefore a restaurant operating 365 days with two shifts totaling 6 hours will result in a total of $9964 in staffing labor/benefits costs. Back to Expand text

staff # staff cost/hour total cost
waiters 13 $2.75 $35.75
bussers 5 $2.75 $13.75
kitchen 5 $10.00 $50.00
bartenders 3 $7.00 $21.00
hosts 4 $7.00 $28.00
cocktails 4 $2.75 $11.00
managers 2 $25.00 $50.00
taxes/benefits 9% $18.86
total $228.35

Other support resources necessary to run the operation could also added but for this example this is ignored. Back to Expand text

2.5% - 4 tables, system cost $5000 = $1250 per table
$50,000 to add a physical table x 2.5% = $1250

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Expand Your Restaurant | Magic Tables | Increased Production | Virtual Tables