Tricks for managing restaurant labor costs
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.