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WHY A SERVICE?
Consistent Monitoring of a Restaurant's Largest Expense
Consistent Monitoring of a Restaurant's Largest Expense
Consistent Monitoring of a Restaurant's Largest Expense
Operating a successful restaurant entails meticulous attention to various aspects of the business. Balancing quality, service, cleanliness, food and bar costs, equipment maintenance, staff management, and family time is challenging for any restaurant owner. The constant need for follow-up can be overwhelming. Allow us to oversee the varia
Operating a successful restaurant entails meticulous attention to various aspects of the business. Balancing quality, service, cleanliness, food and bar costs, equipment maintenance, staff management, and family time is challenging for any restaurant owner. The constant need for follow-up can be overwhelming. Allow us to oversee the variable with the most significant impact, your labor costs. Avoid letting burnout detract from your bottom line.
Precise Guidelines for a Well-Run Restaurant
Consistent Monitoring of a Restaurant's Largest Expense
Consistent Monitoring of a Restaurant's Largest Expense
Are you targeting a specific labor cost percentage and directing your Front of House, Back of House, and Bar Managers to allocate hours daily? Would you be able to pinpoint who is accountable for elevated labor costs on any given day? Were you understaffed in the kitchen and wondering how many additional hours were needed? Allow us to pro
Are you targeting a specific labor cost percentage and directing your Front of House, Back of House, and Bar Managers to allocate hours daily? Would you be able to pinpoint who is accountable for elevated labor costs on any given day? Were you understaffed in the kitchen and wondering how many additional hours were needed? Allow us to provide straightforward guidelines for execution. Managers schedule on an hourly basis. Just allow our service to assess the hourly requirements.
We make changes when you make changes
Raising prices can lead to higher sales from the same customer base. We work together to revise the guidelines, ensuring that the price hike translates into a reduced labor percentage due to the decreased hours required for the same sales volume. If the budget necessitates lower labor expenses, we can modify the guidelines to distribute the reductions across all areas of the restaurant. If you've implemented operational changes that reduce preparation time, we can alter the accountability benchmark as needed. Our goal is to ensure that any modifications you implement are reflected in improved labor costs.