In today's episode of The Restaurant Realty in 10 our host, Michael Carro has Greg Hazard back to discuss how you can optimize labor schedule at your restaurant.
Greg has over 30 years of experience streamlining restaurant expenses to capitalize on opportunities to improve profit margins. Today Greg shares his tips for ensuring you have all hands on deck when you need it most, and how employee training time can impact a restaurant budget in unexpected ways.
Episode Highlights
4 key areas where you can control labor costs:
- Track Sales per Labor Hour
- Scheduling
- Training
- Pre-Opening and Closing Scheduling
PRO-TIP: Good training on food prepping and closing procedures can make those working more efficient and assist in controlling labor expenses.
Head over to TheRestaurantRealty.com for today's show notes and Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions.
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