When it comes to reducing restaurant labor costs, often the focus becomes on retention. And yes, retention is huge for the restaurant industry because of the high turnover rates and how that affects your bottom line. But if you’re serious about lowering your restaurant’s labor costs, an equal focus needs to be placed on efficiency
How to Forecast Your Restaurant Labor Costs
Labor costs. It’s one of the toughest calculations a restaurant owner needs to make — and the decisions you make in the process can guarantee success… or throw your establishment into chaos. But restaurant labor cost forecasting isn’t like throwing a dart and hoping it lands. There’s a method to the madness that breaks down
7 Steps to Getting Real Employee Feedback in Your Restaurant
One of the most common phrases good managers will use in regard to employee feedback is, “My door is always open.” It’s meant as an indication that no matter what, they’re willing to hear from employees if something is challenging them, bothering them, or even if there’s a great idea they want to share up
What You Need to Know Before Setting a Restaurant Manager Salary
There are few things in life that are as difficult to talk about as money. And when the money in question is as important to someone as their salary, the discussion can get even harder. But what makes a restaurant manager salary in particular easier to establish, present, and negotiate is getting your ducks in
8 Tips for Improving Teamwork in the Restaurant Workplace
A version of this article was originally published on the Time Doctor blog. It’s obvious to see that a restaurant benefits when its employees are working together synergistically. Good teamwork helps to build morale in the workplace, which makes workers more productive and ultimately improves profits. For restaurants that have excellent teamwork, problem-solving is easier — since people
Hiring Chefs for Your Restaurant: It’s Not Just About Cooking
Hiring is stressful — not just for the applicant but for the potential employer. And it gets even more complicated when you’re a business owner hiring chefs for your restaurant. That position, particularly the head chef, is a major factor in the success of your business, and you want to hire someone who will stick
Upselling with Finesse: What Your Servers Need to Know
There are two reasons for every restaurant server to be well trained in upselling. First, it increases sales on your tickets, which is beneficial for your restaurant’s bottom line overall and good for your server’s tip at the end of service. Second, upselling correctly can actually be a benefit to the customer, offering them a
Employee Conflict Resolution in Your Restaurant Workplace
It can be a manager’s nightmare: conflict between employees growing out of control. It gets even more difficult when you have a dining room full of guests waiting to be served with a smile. How your staff behaves when confrontation arises is only part of the picture, however. Restaurants perform better and — hopefully —
How to Incentivize Back of House and Front of House Performance
One of the trickier aspects of managing restaurant staff is effectively incentivizing your workforce into bettering their performance. It can be a real struggle for managers in both the front and the back of house. Human nature leans into inertia, so trying to force an employee to change behavior will likely lead to resistance. So
Employee Turnover: How to Lower Restaurant Labor Costs
Three of the next four employees you talk to in your restaurant won’t be with you this time next year — that is, if hospitality business statistics bear out for your business. Industry turnover rates are at 73%, and it’s more than just the hassle of rehiring that restaurants have to deal with. Restaurant labor costs
