Improve Your Restaurant Labor Schedule
In today's episode of The Restaurant Realty in 10 our host, Michael Carro has Greg Hazard back to discuss how you can optimize labor scheduling at your restaurant. Greg has over 30 years of experience streamlining restaurant expenses to capitalize on all opportunities to improve profit margins. Today he shares his tips for ensuring you have all hands on deck when you need it most, and how employee training time can impact a restaurant budget in unexpected ways.
Episode Highlights
4 key areas where you can control labor costs:
Sales per Labor Hour
$50/hour average daily is a sweet spot for many restaurants.
Scheduling
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Money Saving Tips During Economic Crisis
Putting money back into your pocket is more important than ever.
Here are things you can do today to reduce costs at your restaurant during this economic crisis.
There may be a lot of uncertainty around the impact that COVID-19 will have in our communities and to local businesses. However, I believe you can adapt your business and come out stronger.
While business hours are lower, and curb side or take out meals are the primary stream of income, there are a few ways to reduce the overhead costs within your restaurant to reduce the impact of these less than optimal circumstances.