u/Westicles91

We are a busy restaurant in NYC (400 brunches on weekends + 180ish dinners) and about 20-30% less monday - thursday. We are family owned and operated so the only thing we know is what we've done for the last few decades. But, as they say - you don't know what you dont know.

We have always had 1 GM, 1 AGM, 1 Floor manager and at least one of us (owners) on site to pick up any slack on the floor when needed.

Same goes for the kitchen 1 sous chef 1 exec chef.

We are beginning to expand and interested to see how other operators set up their management and kitchens - particularly if you have multiple units of the same concept how do you run a kitchen to maintain consistency at both locations

When adding the Long Range ammo nothing changes on the stats side - is it a waste of a weapon slot?