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.
Click the video player to discover 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