How Do You Reduce Restaurant Labour Costs...and Increase Your Profits?

This video covers the complexities of managing labour costs in a restaurant, highlighting how they are less flexible than food costs. Using a typical restaurant example, it delves into labour cost breakdowns, the impact of turnover on these costs, and seasonal fluctuations. The script discusses how different shifts and days of the week can affect labour expenses and provides various strategies for cost control. These include job analysis, supervising staff efficiency, using job descriptions, and cross-training. It emphasises the importance of reducing inefficiencies and maintaining good labour-cost ratios to enhance customer satisfaction and restaurant profitability.

Con Tastzidis
www.BestRestaurantResults.com