Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1301686
I N - D E P T H was installed outside, whereas in Salem at Turner's Seafood at Lyceum Hall most dining was outdoors in the patio. "While many people think that labor costs are variable, they are not," Kathi Turner says. "In order to open an on-site dining establishment, about 60 percent of the costs are fixed. A lot of those have to do with the food prep team staffing in the kitchen. Because it doesn't matter whether you do 50 people or you do 200 people, you need staff in each one of those positions. So, when your sales are down significantly as ours are, and when your fixed costs have not changed at all, it puts an awful lot of pressure on trying to get through to the other side of this." Turner's uses the QR Code on the tables for ordering. "Ours are interactive with the ingredients listed. If we're out of something, we can just take it off. New items can be entered on the fly. This allows us to maximize the guest information. We can present to them a menu in a much more efficient, cost- effective manner." Ceia Kitchen + Bar offers both takeaway and outdoor seating options.