The question of whether labor belongs in a recipe costing card is a frequent topic at my speeches, seminars, and workshops where I teach restaurant owners the ropes of managing their costs effectively. I want to answer this burning question and explore why labor should be kept separate from your...
When it comes to managing your kitchen, what if I told you that one kitchen system can change your struggle with food cost and labor cost? I'm about to open your eyes to the power of a great prep system and the impact it can have on both your restaurant food cost and labor cost.
Let's get...
Every week I’m on calls with restaurant owners like you talking about their daily challenges, including the current staffing shortage. These calls – either discovery calls with restaurant owners looking for solutions or the members of my group coaching program –...
Things are changing quick, aren't they? It was just two months ago I was in Las Vegas to speak at the Nightclub and Bar Show, and the main concern there was the shortage of employees, the new crisis at the time. (I've talked about becoming an employer of choice to overcome this challenge now and...
Restaurant labor cost 101 is a plan for any restaurant owner who wants to solve the end-of-the-week panic when you check your labor cost on your POS system and see that it’s too high, so you whip yourself into a panic and start cutting staff on your two busiest days. The problem with this...
Are you looking for proven restaurant solutions that control your labor costs? Labor cost controls have been a challenge for restaurants forever, since the beginning of time. They're especially difficult today with COVID-19 hitting us and changing the business model for many of you....
Wages are all over the map these days. No matter where you land on the map, you are either experiencing an increase or will in the near future. A $15 minimum wage is not just a theory, it's a reality. So how do you as an operator overcome a $15 minimum wage? Click below to watch this video...
There has been a trend of adding service charges in restaurants that directly charge the guest for business operations, such as rising food prices and increasing minimum wage. Should you be using service charges in your restaurant? Watch this video, or continue reading below, to hear my opinion...
