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Labor pains: What successful restaurant leaders are doing to better control rising labor costs
The minimum wage is on the rise.
In fact, in 2017 alone, minimum wage hikes were enacted in 19 states. With up to one-third of QSR sales attributed to labor, the pressure it has on a restaurant’s bottom line is only going to increase.
Now, more than ever, restaurant operators need to maximize their labor efficiency —all while maintaining a great employee (and a great customer) experience. You’ll learn how to:
- Monitor and control wage rates
- Sales forecast like a boss
- Schedule for success
- Improve store culture – and reduce costly turnover
- Use data to your advantage
Get to know the presenter With 40+ years of experience holding leadership roles at a variety of Top 50 QSR Brands, Ed Heskett knows how to run a successful restaurant operation. He’s helped reduce speed of service times by 2 minutes, increase operational efficiencies, create a culture of loss prevention, and build an all-star staff at his stores. He’s currently a Senior Area Coach and Loss Prevention Manager for Border Foods, a 187-unit (and growing!) Taco Bell franchise.
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