As labor costs continue to rise across the restaurant industry, operators have to deal with tighter and tighter margins. During times of tightening, operators tend to dig into the numbers even further and scrutinize every dollar spent and every dollar saved.
In this eBook, you’ll find simple yet effective ways restaurant operators and managers can cut labor costs while optimizing your people, performance and profits. all of these small changes add up to big savings.
You’ll find these cost-cutting and dollar-savings tips are broken down into ways that you can:
- Cut costs
- Manage the business to keep costs at optimal levels
- Measure performance to ensure your efforts continue to produce the right results