Tips for Making Labor Cuts in Your Restaurant

Posted January 31, 2013

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 posts that address the issue. You can also search the “Labor” category to the right and find even more articles and quick tips to help you.

How to Hit a Home Run in Restaurant Labor Controls
Figure Your Restaurant’s Prime Cost
How to reach your restaurant’s target prime cost

David Scott Peters is a restaurant expert, speaker, coach and trainer for independent restaurant owners. He is the developer of SMART Systems Pro, an online restaurant management software program helping the independent restaurant owner remain competitive and profitable in an industry boxed in by the big chain restaurants. He is best known as the SMART Systems guy who can walk into any restaurant and find $10,000 in undiscovered cash before he hits the back door… Guaranteed! Learn more at www.TheRestaurantExpert.com.

Fred Langley

Fred Langley is the Owner/CEO of RestaurantSystemsPro.net. He leads the company's consulting services, systems coaching, conducting seminars and overseeing the training and technical support team for the company's management software,RestaurantSystemsPro.