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RE: At last...Sint Martin Carnival is here!!
Hidden costs? Didn't know that, thought running a restaurant was pretty straightforward. It must've been an awesome experience though, maybe if you kept doing it you'd get more customers every year but alas we can't always do what we want.
Drinking at 4 am? That's K R A Z Y
Exactly, if we had done it again this year it would have payed off for sure, knowing what we know now.
In the end calculating in a restaurant is pretty straight forward, but it is a little bit more different in a pop up restaurant. We had to keep the prices low because we were new thats a starter. Secondly we did not know what to expect in terms of how much would be sold during those 3 weeks.
And third, in a pop up restaurant with 38 degrees celsius inside stuff tends to spoil a bit faster ;)
But mostly I mean like in food extra stuff as: to go boxes, cutlery, sauce, frying oil, charcoil, lighters for under shaving dishes.
With drinks you need cups and ice-the end