Staffing Question

I am looking to purchase and open a diner with 42 seats. Can you wonderful professionals tell me how many cooks I would need? I will be there to throw the grub around as well! The diner hours will be Tues-Sunday and we will be open a total of 43 hrs. I am going to staff 2 full time wait staff Tues-Sun and then 1 part time wait staff all day Sat & Sun. I am just not sure how many cooks I might need since I will be there to help with that area of the kitchen. I am being told I would need 2 cooks, but that just seems like a lot for 42 seats since I see Waffle House running one cook and they usually are running about 50-60 seats I believe.
 
Thank you
 
 
 
 
 

brewdad


I am looking to purchase and open a diner with 42 seats. Can you wonderful professionals tell me how many cooks I would need? I will be there to throw the grub around as well! The diner hours will be Tues-Sunday and we will be open a total of 43 hrs. I am going to staff 2 full time wait staff Tues-Sun and then 1 part time wait staff all day Sat & Sun. I am just not sure how many cooks I might need since I will be there to help with that area of the kitchen. I am being told I would need 2 cooks, but that just seems like a lot for 42 seats since I see Waffle House running one cook and they usually are running about 50-60 seats I believe.

Thank you
I have been to diners that offer a wide variety of food that would knock your socks off. The amount of cooks depend on the menu. some diners have a back kitchen and a front line off the grill area. I would figure one cook with a busy 12 noon rush time back up and yourself. .............That being said, it depends on the menu, amount of prep, and the talent of the cooks. I have worked a 100 seat fine dining restaurant with one cook and myself backing him up.....................The best................BillyB

Thanks Billy!
 
The diner we are looking to buy has a front line only, and then a large backroom for prep work. So your saying I would probably need 2 cooks for a breakfast/lunch rush plus myself helping out?
 
Thanks
 

Hi BD, I would start off being a little over than a little under staffed. I feel as owner you should not be cemented in, at any position. The feel of a diner, is you having the time to talk to people, ask how their meal is and smooze when you can. If your stuck in the kitchen, your stuck. It will be a combination of great food, great service and you caring about your customers that help you succeed...................Get your personality on the floor the customers will love it, and you will see first hand if every thing is going ok......The best...............Billyb
Lunch
Cook #1 Grill & Fryer
Cook #2 Cold sandwiches, salads, dishes general clean up
Cook #3 Special spoon ups and plate set up back up.
 
Breakfast is one sharp Cook (worth their weight in gold)
One back up cook, prep for lunch/ set ups
You/Chef  Lunch specials/ soup/ Chili and breaking as- on the front line telling the cooks how great they are or you will fire their butts if they screw up.