There are many considerations that go into the daily running of a restaurant. You make sure that your kitchen is stocked with the best ingredients that can aid in the supplying your staff regardless of what your customers may order. You have to ensure that your menu and hours are suitable and reflective of the general needs of your client base, so that you don’t leak out precious resources with a low return on your investment. You also need to determine the appropriate amount of staff to be working at any given moment so that your profits aren’t all spent on the cost of labor. You may feel like having more staff around is necessary to ensure that you have the best customer service, but studies show that that’s not the case. Having a smaller amount of staff available can increase everyone’s work ethic while keeping your labor costs low so your restaurant turns a bigger profit. If you own a restaurant and would like to learn more about the balancing act of scheduling labor, read this article today!
Read the full article here: http://restaurant-hospitality.com/finance/3-ways-reduce-labor-costs