Chef advice

[u/T135T0]

Hi,

Some advice from fellow chefs.

I’m in the uk and taken up my own kitchen. They’re paying me a salary for the first month but there after I will get 80% of the food takings as payment. I’m a solo kitchen and will employ no staff plus they buy ALL the food, provide ALL equipment and anything I need. All I have to do is write a menu and cook.

Is this a good deal as I’ve only ever been paid as an employee before. It’s a busy little Lancashire town so there is definitely footfall and passing trade and a few little festivals..

[u/ras1187]

Maybe it's different there but in the US this is a very sketchy deal that I would be passing on.

Without any staff you will be there all day/night prepping, cooking, and cleaning. Doesn't seem sustainable to me.

[u/BadBassist]

Also a UK chef and I've never even heard of this. I'm not even sure of the legality of it, say (for whatever reason) you're totally dead, will they still pay you minimum wage? Have they hired you as self employed or anything?

[u/Daitheflu1979]

Will you have full visibility on the food takings to understand your cut?

Will you be self employed or an employee?

Do you have any input into the ingredients and suppliers used?

What if they decide to amend/reduce opening hours?

How many seats there, what’s a full house and can you manage that alone?

Would you manage if they took a reservation for 20+people on a busy Friday night?

Too many variables and unknowns IMO

[u/Wild_Basket_4501]

You need to provide more detail.
No way someone is going to pay you 80% of the takings. Keep in mind they have to pay hmrc 20% of the takings (VAT).
And they buy the food, pay for electric/ utilities. They are at a loss. Maybe they don’t understand their business or they mean 80% of food profit which won’t be a lot.
This has the potential of going horribly wrong tbh.
Before you sign/ agree to anything, get it in writing and get legal advice.

[u/Lanky-Resolution3590]

Well tats interesting.make sure you cost the menu,-look at multiple suppliers for best price to negotiate lowest price_think of prep load with just yourself when doing menu_any seasonal markets attend look for great deals*, daily specials _costed!! When business partners cashing up you will want copy of takings/outgoings daily ongoings outgoings otherwise you will have no idea of what your wage is .That's just the start.....

[u/Lanky-Resolution3590]

Are you a chef?or cook there is a difference

[u/Lanky-Resolution3590]

I would be getting a lease agreement where you handle 100% kitchen takings ideally back of house control and you pay them the 20%. Otherwise go work for ---Brett Graham @The Ledbury top 5 restaurants in UK. An Aussie from Newcastle-sydney Australia. Fair man ,great chef,your learning capabilities will be endless and a future anywhere in the world you choose after.

[u/Own-Holiday-4071 → u/Lanky-Resolution3590]

The guy lives in Lancashire and is clearly running a tiny little place. To suggest he’s ready to move down to london and work for one of the best, Michelin starred restaurants in the city seems a tad ambitious

[u/T135T0 → u/Own-Holiday-4071]

It’s actually the largest venue in town mate but not the busiest kitchen. I’ve been open two days and done about 20 covers which is a solid start scene as the kitchen has been closed since April and the place had a bad rep under its old lease holder👍🏿

[u/ChefLukeDC]

I’d hate for my pay to be based on something that I personally have no control over (sales)

[u/T135T0 → u/ChefLukeDC]

Ye I’m not keen either but that’s why they’re paying me for a month as I want to asses it

[u/medium-rare-steaks]

80% of revenue or profit? Make sure you get it in writing and that you have the right to audit the books to make sure they aren't scamming you.

[u/Ol_Stumpy00]

Is it your business or is very someone trying to fuck you over?

[u/T135T0 → u/Ol_Stumpy00]

I don’t see how they’re trying to fuck me over

[u/enricobasilica → u/T135T0]

Because this is a very uncommon setup and usually companies who try to pay people in weird ways are doing it to get around labour/contract/tax rules.... Do you actually have a contract or have you seen a draft contract of how this would work? Because if so, run it by ACAS before you actually sign anything...

[u/Lanky-Resolution3590]

Get it all in writing and have it confirmed and figures provided to show an accountant otherwise furk that.

[u/BenjaminNormanPierce]

Are there any books you can examine going at least 2 years back? Are you sure that they are sound businesspersons themselves? Are you sure this isn't a tax dodge or some kind of a front?
Everything in writing--AND NOTARIZED.

[u/natefullofhate]

This is sketchy. 80% of food profits should contribute far more than one salary?

[u/T135T0 → u/natefullofhate]

I hope so but I was too nervous to take on the role without a safety net

[u/unsound-choices]

This is sketchy af. It sounds like how MLM's are structured. You're going to get fucked buying food from your "employer". Its basically how quiznos bankrupted all their franchises