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.

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
 

  • View the presentation slides