How to Maximize Labor Productivity Without Lowering Guest Service

Every restaurant operation and every restaurateur has a different way of defining productivity. Yes, for every unique restaurant concept, there is an optimum level of sales per labor hour and number of guests served that achieves the highest level of efficiency while satisfying the greatest number of guests. The challenge for the independent operator is to establish that benchmark for his or her own unique operation. . . . (to read the remainder of this article, please log in below.)