The great restaurant challenge! No, this is not a competition. Yes, I am aware there are many challenges facing the industry at the moment but the one that is looming largest is the sudden disappearance of middle management. Cast your mind back fifteen to twenty years and the industry was filled with ambitious young waiters…
The restaurant industry is known for high staff turnover, particularly in those establishments where tips and gratuities represent a significant percentage of staff income. Many managers may not regard this as being significant, especially as there is often a ready supply of new staff. However, staff turnover affects businesses in many ways, and managers and…
Labour costs are one of the most important costs of running a successful restaurant. How do we determine its effect on business? An effective gauge is the labour cost percentage: divide the amount owed for payroll with the amount earned in sales. The goal of any restaurant should be to keep this percentage below twenty…