Ryan Williams
Jeremy Julian

Monthly Archives: July 2015

Saving Money & Cutting Costs Part 2: Labor

July 13, 2015

  If you ask most restaurant managers and owners what their top ongoing concern is, you’ll usually get the same one-word answer: labor. Food and labor present the largest opportunities for saving money and cutting costs in the restaurant business. About two-thirds of restaurant operations costs go to these two components, regardless of service or price level, according to an Operations Report by the National Restaurant Association. And while food costs have some built-in price controls, the cost of labor is set both by the government (through minimum wage laws) and the fickle laws of supply and demand. In Part 1 of this post, the Restaurant Technology Guys offered some recommendations and best practices to ensure that the food side of your business is asContinue Reading …

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