Tricks for managing restaurant labor costs

Posted March 1, 2011

In 1. David Scott Peters, Labor, Tip of the Day

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 projection, you should be doing the same thing with labor. That way if business is trending higher than predicted, you can increase the number of hours used, and if you did a poor job cutting staffing levels early in the week, you can cut more aggressively to make your budget.

David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in teaching independent restaurant owners how to use systems for increased sales and increased profits. He is the nationally acclaimed restaurant coach whose unique “SMART Systems” approach to boosting profits has earned him the title of, “The man who can walk into any restaurant in America and find $10,000 in undiscovered cash before he hits the back door – Guaranteed!” Visit www.TheRestaurantExpert.com for more. Learn more tips, tricks and secrets in David’s free five-part e-course, “How to Explode Your Restaurant Profits NOW!” Simply sign up to receive the e-course at TheRestaurantExpert.com.

David Scott Peters, independent restaurant owner, independent restaurant owners, labor controls, restaurant employees, restaurant expert, restaurant systems

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.