To cut a long story, we respectively had
Snails and a Shrimp cocktail for starters, and we both ordered
fillet steak.
The steak was served with a portion of chips.
At an average price of R48, everything else was extra.
Onion rings, veggies, two sauces and a horrible mush dubbed
‘pan-fried mushrooms.’
Our bill came to R668 excluding tip. I had a coke and Nellie
had a glass of red wine.
We did not leave a tip because when we were done our waiter
was nowhere to be found and we had to go to reception to
get the bill. There were by now about ten or twelve more
diners in the restaurant
The following day we were invited to the
white house for a braai.
I went to Shokut’s Butchery in Belgravia and bought
a first-grade 2.3kg fillet for R220.
It was too big for the braai, so I cut off one-third and
took the rest to do on the fire.
At least ten people had a decent portion of perfectly grilled
fillet steak at the braai, and the rest of the cut was good
for another two meals each at home.
My dad was a shopkeeper and a firm believer
in the Indian-of-old policy of ‘Small profit –
Big turnover.’
Not only did the policy ensure a fairly decent profit, the
many customers got a very good deal and always came back
for more.
I understand the difference between cost
of sale and purchase price, but is it sound business practice
to depend on a handful of clients to cover your overheads?
Is this maybe the reason why hundreds of
restaurants in Cape Town have been forced to close down
over the past several months?
Come on guys.
You would do well to revisit the ‘Small profit –
Big turnover’ policy.
Just look at Dias Tavern.
