Honestly, making Hong-style coffee and Hong-style tea is much more complicated than "simply mixing a few spoons of ready made Ovaltine or Horlick into water", if talking about labor cost. If talking about "material cost", self made coffee and tea could be cheaper than to buy the ready made Ovaltine and Horlick.
However, if just talking about labor cost, since most commonly they're counted by hourly rate or monthly rate, but not paid by each cup/glass of beverage made. That means, no matter how many cups/glasses of hot or cold beverages they can made in an hour doesn't actually affect the labor cost at all.
44#pc2426 Let's go back to the post #1,
the discussion was about adding $1.00 for substitution cold beverage in the
Lunch Special Set Not for regular price.
How come nobody ever complain about the Vietnamese iced dripped coffee?
It is $3-4 a serving even at Viet Submarine Shop.
A HK style Barrista is not cheap, many of them make $3500 or more a month,
with some under table pay. They are the key personnel at Cha Restaurant,
especially in HK.
I have trained hundreds of bar and water-fountain staffs in HK and Canada,
and taught full-time Cha Chan Tang courses at SUCCESS as well.
Both Ultraman and I agreed that HK style tea is much more complicated and
labour intensive than Canadian Tea. Is there any LYK worked in Cha restaurant
before? Ice machine cost $4000 and up plus plumbing, installation and maintainence.
How much you pay for an Iced espresso at Staxxxxxx?
And for Martini, do you think 1 shot of Gin worth $12 while the whole bottle cost
$17? you don't even get any ice in your glass Market Rate!
We are here to express our personal opinion, if you do not agree, just speak up with
your point, instead of finger-pointing without substantial.
發表於 2009-3-30 21:41
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