When it comes to managing your restaurant’s cost, you absolutely can’t ignore labor. It is the second biggest expense in a restaurant – after an empty seat in the restaurant. Labor cost management is an essential topic for achieving restaurant prosperity and financial...

For those who've been following me, by now you should know that I refer to the major key performance indicator (KPI) called prime cost as the one number you must know to have any chance of making money in your restaurant. Today I'm going to talk about mastering restaurant prime cost, the key to...

If you want to control your labor cost, scheduling on budget is only half the battle. Before you start jumping into more advanced controls like dollars per labor hour worked, the second half of the battle is tracking your labor cost on a daily basis because the phrase, that which you measure...