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Stiffed a few quid

The price of cost-cutting in restaurants

A major strategy in restaurant management is to save a nickel while spending a dime.* Long-term vision is not traditional in the service industry.

We'll do it again tomorrow. Well, some of us won't. We'll train somebody else.

It's the cost of doing business.

What's missing is any consideration that the awkward, ill-considered cost-cutting measures were at least partially responsible for making an employee they wanted to keep want to leave.

At least part of the money that was saved wasn't.

*A nickel is .05 USD, a dime .10.
The phrase "save a nickel, spend a dime" is an American cliché.
The practice is international.