Labor tends to be the largest expense in a restaurant, after an empty chair. It is also one of the most important expenses because a good team delivers great customer service, appropriate ticket times, incredible food and fulfills your promises. In this session, David Scott Peters, restaurant expert and coach, will teach restaurant owners three deadly labor mistakes and how to avoid them. Attend this session to learn:
- How to successfully budget for labor
- How to identify your sales efficiency by position and quickly identify shifts where you are over staffed
- How to track to control labor cost
- How to avoid overstaffing
