Jackacuda''s Seafood + Sushi 禮卡餘額

Jackacuda''s Seafood + Sushi

Service Fee & Commission ModelToday’s World looks much different than it did just a few short years ago and we have had to continuously evolve our Restaurant Brands to ensure we can continue to offer the highest quality food and service possible to our guest’s, while ensuring the Ultimate Well Being of our Staff and the Families they support. Due to increasing wages, labor challenges, rising food costs, supply chain issues and recent legislation we have had to Evolve Our Service. We have created a Commission Based Pay Model and have implemented a Service Fee on all restaurant sales to Ensure Our Team is Positioned for Success, Our Beloved Guests Receive the Highest Quality of Service and Ensure our Restaurant Brands are positioned for Success for the Future.Reasons We Have Moved on From a Conventional Tipping SystemThe Traditional Tipping Model provides very unpredictable incomes for Hospitality Professionals. Within Today’s Labor Environment these inconsistencies make it very difficult to find employees, by changing pay models will eliminate those challenges. A more consistent pay model leads to more dedicated, happy, hard working team members which ultimately leads to unforgettable dining experiences amongst our guests. Under the Old Tipping Model, all of the Service Members tipped Supporting team members a portion of their tipped incomes that was provided by the Guest, and under the new Model it is not much different. Before the Server and Bar Team Members tipped out 4.5% of their tipped income to the Support Team members based off of the sales that they produced while on a shift. With the New Commission Based Pay Model, the Server/Bartender Team Members keep 15-17% of the 20% Service Fee depending on their position within the company. The remainder 3-5% goes to Supporting Team Members, a Newly Implemented Bonus Program & To Support Team Members Health & Well Being Benefits Program.Facts About Our Commission Based Pay and Service Fee ModelServer/Bar Team Members Keep 100% of the Commission They Earn. The Commission percentage they Earn ranges from 15-17% depending on their Position within the Company. The Remaining 3-5% of the 20% Service Fee Pays the Team Members through Weekly & Monthly Bonus Programs and Helps Pay for the Employee’s Health & Benefits Program. Any “Additional Tip” left by a guest is 100% Solely Retained by the Service Team Member providing the Service.Under the New Commission Based Pay Model our staff is Well Compensated and are now looking at the Hospitality Industry as a Career and a Well Respected Profession, as any Sales Team would be perceived. This Shift in Culture will provide Longevity for Employees in Our Industry and Our Brands.Labor Cost for Restaurants Increased by 24% for all Tipped Employees on September 30th 2021, due to the Voters of Florida passing Amendment 2 during the 2020 Voting Cycle. These costs are schedule to Increase 150% within the next 5 years taking on Annual Increases every October. We chose to Adopt/Adapt to a Service Fee and Commission Based pay Model to avoid having to Drastically Raise Menu Prices to offset the Mandated Wage Increases put on Florida Restaurants.With the Adoption of the Service Fee & Commission Based Pay Model, our Company not only ensures our Team Members have Increased their Annual Wages, we have also been able to Implement a Commission Based Bonus Structure and Health & Well Being Benefits Program leading to Happy Healthier Team Members.Why a Service Fee Instead of a Gratuity?We Implemented this Service Fee Program to Ensure Our Team is Well Compensated for the Excellent Service They Provide Daily. We Monitor, Grade and Constantly check on our Guest to Ensure our Team Members are Delivering the Level of Service We Demand from our Team.What if We Don’t Meet the Guest’s Expectation Level for Service?If there is any aspect that our Team Doesn’t Meet Your Expectation, please request to Speak to a Manager During Your Dining Experience and Our Highly Trained Management Staff will Exhaust All Options to Ensure Guest Satisfaction.Who Makes Up the Service Team?

Jackacuda''s Seafood + Sushi

Service Fee & Commission ModelToday’s World looks much different than it did just a few short years ago and we have had to continuously evolve our Restaurant Brands to ensure we can continue to offer the highest quality food and service possible to our guest’s, while ensuring the Ultimate Well Being of our Staff and the Families they support. Due to increasing wages, labor challenges, rising food costs, supply chain issues and recent legislation we have had to Evolve Our Service. We have created a Commission Based Pay Model and have implemented a Service Fee on all restaurant sales to Ensure Our Team is Positioned for Success, Our Beloved Guests Receive the Highest Quality of Service and Ensure our Restaurant Brands are positioned for Success for the Future.Reasons We Have Moved on From a Conventional Tipping SystemThe Traditional Tipping Model provides very unpredictable incomes for Hospitality Professionals. Within Today’s Labor Environment these inconsistencies make it very difficult to find employees, by changing pay models will eliminate those challenges. A more consistent pay model leads to more dedicated, happy, hard working team members which ultimately leads to unforgettable dining experiences amongst our guests. Under the Old Tipping Model, all of the Service Members tipped Supporting team members a portion of their tipped incomes that was provided by the Guest, and under the new Model it is not much different. Before the Server and Bar Team Members tipped out 4.5% of their tipped income to the Support Team members based off of the sales that they produced while on a shift. With the New Commission Based Pay Model, the Server/Bartender Team Members keep 15-17% of the 20% Service Fee depending on their position within the company. The remainder 3-5% goes to Supporting Team Members, a Newly Implemented Bonus Program & To Support Team Members Health & Well Being Benefits Program.Facts About Our Commission Based Pay and Service Fee ModelServer/Bar Team Members Keep 100% of the Commission They Earn. The Commission percentage they Earn ranges from 15-17% depending on their Position within the Company. The Remaining 3-5% of the 20% Service Fee Pays the Team Members through Weekly & Monthly Bonus Programs and Helps Pay for the Employee’s Health & Benefits Program. Any “Additional Tip” left by a guest is 100% Solely Retained by the Service Team Member providing the Service.Under the New Commission Based Pay Model our staff is Well Compensated and are now looking at the Hospitality Industry as a Career and a Well Respected Profession, as any Sales Team would be perceived. This Shift in Culture will provide Longevity for Employees in Our Industry and Our Brands.Labor Cost for Restaurants Increased by 24% for all Tipped Employees on September 30th 2021, due to the Voters of Florida passing Amendment 2 during the 2020 Voting Cycle. These costs are schedule to Increase 150% within the next 5 years taking on Annual Increases every October. We chose to Adopt/Adapt to a Service Fee and Commission Based pay Model to avoid having to Drastically Raise Menu Prices to offset the Mandated Wage Increases put on Florida Restaurants.With the Adoption of the Service Fee & Commission Based Pay Model, our Company not only ensures our Team Members have Increased their Annual Wages, we have also been able to Implement a Commission Based Bonus Structure and Health & Well Being Benefits Program leading to Happy Healthier Team Members.Why a Service Fee Instead of a Gratuity?We Implemented this Service Fee Program to Ensure Our Team is Well Compensated for the Excellent Service They Provide Daily. We Monitor, Grade and Constantly check on our Guest to Ensure our Team Members are Delivering the Level of Service We Demand from our Team.What if We Don’t Meet the Guest’s Expectation Level for Service?If there is any aspect that our Team Doesn’t Meet Your Expectation, please request to Speak to a Manager During Your Dining Experience and Our Highly Trained Management Staff will Exhaust All Options to Ensure Guest Satisfaction.Who Makes Up the Service Team?