Labor

  Traditionally labor costs in a restaurant are just about your highest expense. The only thing higher? No customers. To help you tackle your labor costs, here are a few links to past blog [...]

By David Scott Peters Last week, in Gearing Up and Gearing Down Part 1, we talked about the importance of planning ahead and “gearing up” for your restaurant’s season. This week we will discuss [...]

By David Scott Peters The difference between making money and losing money in the restaurant business depends on how well you gear up and gear down. Proper planning truly has a major impact on [...]

By David Scott Peters Restaurant Tip of the Week Track labor daily Just as you track your sales on a daily basis to see how you are doing and to see if you are on target for your budget [...]

In this post I explained what makes up your prime cost and why it’s so important. I also revealed to you that your restaurant’s target prime cost should be 55 percent, in most styles [...]

What is prime cost? Prime cost is a key number in restaurants. It’s the grand total of your total cost of goods sold, which includes both food cost and liquor (also known as pour cost), and [...]

Restaurant labor controls are your sure-fire way around the bases FAST To make money in the restaurant business, you have to hit a home run with your restaurant labor controls. Yes, the small [...]

By David Scott Peters How many times have you asked your management team if they have enough people hired to fill the schedule and they waved you away with an impatient, “yes”? But the next thing [...]

When it comes to hiring in restaurants, your general manager should be your right-hand person. The one person you can count on to operate your restaurant the right way. After all, you can’t [...]

By David Scott Peters Restaurant Tip of the Week Know when Friday isn’t Friday anymore One of the easiest things to overlook is when planning for the BIG days is noting which day the event fell. [...]