Labor is a major area from which restaurants can bleed profitability. Why? When the clock goes tick, you owe! With food, if you buy too much, as long as it’s not wasted, spoiled or stolen, you can use that food tomorrow. But if you bring in too many people, bring them in too early or underschedule, you can’t tell those employees that the hours they just worked don’t count. This makes it vital to have controls in place to manage your labor costs.
These three changes will help con