Labor costs are a real challenge for restaurants that want to make money. Restaurant owners have to battle with a lot of variables to control their labor cost and create success from things that are out of their control. For example, there is rising minimum wage – could be going as high as $22/hour in some places, labor laws that freeze scheduled hours for staff, a fear of working people so hard they leave and don’t forget the cost of providing the best service possible. What is a restaurant owner to do? How can you give good service, keep your team happy and make money? In this session, David Scott Peters, restaurant expert and coach, will teach restaurant owners three deadly mistakes commonly made in managing labor hours and how to correct them. Attendees will learn the formulas to properly plan for and manage these mistakes and leave with the knowledge and tools to fix it immediately. Attend this session to learn:
- How to successfully budget for labor
- How to identify shifts where you are over staffed
- How to track and control labor cost
- How to avoid overstaffing
- How to teach and lead your team to run the right ideal labor cost
