A restaurant leader’s guide to maximizing labor efficiency

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Quick service restaurants are people-intensive operations, with labor averaging around one-third of total sales. And the pressure labor has on a restaurant’s bottom line is only increasing. In the past two years, minimum wage hikes were enacted in more than thirty states and municipalities.

Now, more than ever, restaurant operators need to maximize their labor cost – all while maintaining a great employee (and a great customer) experience. Download this complimentary ebook for 32 best practices on how to maximize restaurant labor efficiency in these important restaurant functions:

  • Hourly wage rates
  • Sales forecasting
  • Schedule writing
  • Team culture and employee turnover
  • Reporting and tracking performance