Second to food costs, labor is the second largest cost for restauranteurs. Depending on a restaurant’s concept, labor costs can run as low as 25 percent or as high as 40 percent. As a benchmark, 30 percent is considered a healthy average to aim for your food cost. The good news is that labor is a variable cost and there are steps you can take to improve it.
Scheduling is normally a dreaded task on the to-do list, and whether it’s one person’s job or a shared responsibility of the management team, it is important to use a consistent form of scheduling. Here are eight smart scheduling strategies that will not only save you money and time but eliminate the stress that comes with the task.
Creating a schedule is about more than just covering shifts. Good scheduling processes can positively affect your customers, employees and revenue. While having adequate staff on hand to accommodate your guests is your top priority, keeping your staff happy is a close second. You can find a balance between the two in which everyone wins.
As CMO of Compeat, Kristi Turner oversees product marketing strategy, competitive positioning, brand awareness, digital presence, customer retention, lead generation, inside sales, and internal and external communications. With over 27 years of domestic and international strategic business and marketing experience, Kristi has a successful track record for building scalable SaaS revenue growth, empowering employee cultures and customer centric marketing strategies. Kristi holds a bachelor’s degree in Mass Communications from University of South Florida. She resides in Atlanta with her husband and two children.