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message posted 28-Apr-09 10:53:57
Two ways that I have experience with.
1) a set bonus (in my case £500) each month for achieving an agreed GP
2) a percentage of sales (1-5%) for achieving a set GP
Things to make sure of.
The agreed gp is the gp that you have costed all menu items at.
A clause that gives you a slight percentage leeway for increased food cost, failing that, an agreement to change menu prices at any time.
Make sure that all your items are correctly costed and staff follow strict recipe and portion control.
You mentioned monthly spend and food sales.
STAY away . As the chef you should not be held responsabile for marketing the premesis or product. You have no control over marketing budgets and front of house staff upselling, so dont get involved.
Your job is to produce quality food at an agreed gp.
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