Labor costs are a real challenge for restaurants that want to make money. Restaurant owners have to battle with a lot of variables to control their labor cost and create success from things that are out of their control. For example, there is rising minimum wage – going as high as $22/hour in some places, labor laws that require a set number of hours for staff, a fear of working people so hard they leave and don’t forget the cost of providing the best service possible. So what is a restaurant owner to do?

How can you give good service, keep your team happy and make money?

In this episode of my podcast, The Restaurant Prosperity Formula, I'm answering those questions. Plus I cover how to stay on budget in labor from week to week, how to help your managers successfully manage labor cost and how you, as the restaurant owner, can teach and lead your team to run the right ideal labor cost.

If you want to control your labor, it starts with a budget and goes into proactive scheduling, but if you don't track you're never going to control it.

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Learn the 3 principles the most successful restaurant owners follow and how you can learn to follow them, too: https://dsp.coach/principlesx3

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Sponsor

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