Using Labor Cost to Inform Restaurant Scheduling
Many restaurateurs believe that they need to measure their labor cost numbers against industry averages in order to determine where they stand. In a recent article published by The Restaurant Expert, author David S. Peters explains that there’s no need for an external comparison. Rather, restaurant owners and managers can accurately inform their business operations using solely internal numbers.
Step one is to consult your yearly budget. You will find that labor cost varies throughout the year, trending higher during slow months and lower during busy periods. Both your month-to-month labor costs and your total labor cost should inform how you schedule restaurant labor. The article offers a video with a look at SMART Systems Pro, a restaurant scheduling software that takes into account your labor budget. Peters recommends employing such software because it is a great asset for those seeking to control labor cost.
For more information, read the article in full at The Restaurant Expert.