How to Get Labor Costs Under Control Without Burning Out Your Team
Discover simple scheduling and accountability systems that make your labor costs predictable while keeping your staff motivated and productive.
Labor costs can feel like a runaway train — especially when wages climb and productivity stalls.
Most restaurant owners think labor is a fixed expense they can’t change.
The truth is: labor cost is controllable when you use the right scheduling, training and accountability systems.
With these systems, you can:
-
Schedule smarter (and eliminate wasted hours)
-
Improve efficiency without cutting staff
-
Create a culture of accountability where everyone wins
If you're serious about getting your labor cost under control, start with these three videos:
How To Calculate Restaurant Labor Cost
Calculating your restaurant costs correctly is critical to you making money or losing money. In this video I'll teach you how to calculate restaurant labor cost.
Does Restaurant Labor Cost Belong in a Recipe Costing Card?
he 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 recipe costing cards.
Restaurant Labor Cost: What You Must Know and Do to Reduce It
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. How can you give good service, keep your team happy and make money? In this episode of my podcast, "The Restaurant Prosperity Formula," I'm answering those questions.
Take control of your labor costs now.
Schedule a free call with Ryan to find out if coaching with David Scott Peters is the right fit for you. It’s a no-pressure conversation — just a chance to talk through your challenges and see if the program can help.
Yes, I Want to Book My Free Call!
Ian McCall
“I didn’t have the money. I was $10,000–$30,000 short on payroll some months. But I knew without a coach, without someone to train me on the things I didn’t know, I wouldn’t make it. We would’ve shut our doors within the first year. Joining the program didn’t just save my business, it changed my life.”
Matt Jacobs
“The biggest thing for me was getting my freedom back — and I wasn’t expecting it to happen so quickly. It’s worth every single penny — the money we’ve saved from learning the systems, and the time we’ve gained back, has made us thousands and thousands of dollars.”