Sailing La Vegabond - Page 55 - SailNet Community
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post #541 of 597 Old 12-14-2019
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Re: Sailing La Vegabond

Much less expensive for a restaurant if it’s large enough and has resources to purchase hard dishes than disposables. However you need the room, the Personel which are added expenses to be considered.
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post #542 of 597 Old 12-14-2019
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Re: Sailing La Vegabond

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Much less expensive for a restaurant if it’s large enough and has resources to purchase hard dishes than disposables. However you need the room, the Personel which are added expenses to be considered.
I convinced the owner of Copenhagen in NPT to switch from paper plates and plastic forks, knives and spoons to glass and metal cutlery. He made the switch and loves it... customers do as well. Eating on paper w/ plastic is tacky and wasteful... and probably more expensive for the restaurant.
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Re: Sailing La Vegabond

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I'm going to guess the cruise ships find it easier or less expensive to discharge grey water from dishwashers than to store and dispose of plastic. Makes sense. Did cruise ships used to have plastic?
I seem to recall some with the ships logo on them. Have seen none so far this trip. I bought my own insulated mug. Good for walks at dawn with coffee and later for drinks. Little bouncy today with five to seven foot seas and some occasional rollers mug helps prevent spilling.
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Re: Sailing La Vegabond

First of all there is much more to the finances of most private club than appears to the average person.
Most are built on a 501c non profit Tax basis which imposed restrictions like renting slips to just anyone, making a end of the year profit.

A club of this type cannot just throw its doors open in order to break even. Even the weddings and banquets revenues must be plowed back immediately to the infrastructure of the club.

In terms of being cheaper to use hard small wares vs plastic it requires a minimum of revenue to be cost efficient.

Labor is expensive in today’s world. A utility person washing dishes 40 hrs per week will cost a restaurant close to $60,000 in labor, benefits and taxes to the restaurant. A good machine costs $35,000 to buy and $15000 to maintain yearly.

Then you get to the small wares. 3 dozen knives go for $140 and are constantly being replaced. Glasses are $48/ dozen. Plates even more. . You have to figure on 20% each year in replacement.

Deciding to go this direction has its perils and risks.

Everyone in general thinks it’s so easy to run a restaurant. Everyone views themselves as Julia Child’s.
There’s a reason 98% of restaurants fail the first year. And 95% of the remaining fail each successive year to 5 years.
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Re: Sailing La Vegabond

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There’s a reason 98% of restaurants fail the first year. And 95% of the remaining fail each successive year to 5 years.
Scale is always a factor as is market size. I have no idea of the actual economics of switching from disposable to non disposable but they worked for Copenhagen and it's win wind win.... the customers, the restaurant - employees and bottom line and the environment.

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Re: Sailing La Vegabond

Increased food Bourne illness with ware washing vrs disposables.


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Re: Sailing La Vegabond

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Increased food Bourne illness with ware washing vrs disposables.
Have to add in expense for the lawyer.

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Re: Sailing La Vegabond

Fast food is the answer! Ticks off all of Dave's concerns ;-)

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Re: Sailing La Vegabond

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Fast food is the answer! Ticks off all of Dave's concerns ;-)
Lol....no...no...NO


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Re: Sailing La Vegabond

It's the Bourne Conspiracy

https://en.wikipedia.org/wiki/Robert...rne_Conspiracy

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