Webinar/Podcast
Improving Labor Cost through Budgeted Scheduling
Labor cost is most often the biggest expense for restaurants. It is also one of the most difficult expenses to control as operators struggle between giving staff enough hours to keep them happy versus keeping labor cost low enough to make a profit.
Learn how to significantly improve your scheduling and labor budgeting practices using tools you may already have - such as a POS system for tracking time and attendance - but may not taking advantage of.
Receive practical, proven methods to reduce overtime, eliminate early clock-ins, schedule staff based on guest counts, create an ideal labor budget unique to your restaurant and other ways to maximize the utilization of your staffs and lower your labor cost.
What You Will Learn:
- Discover the Ideal Labor Cost for your restaurant
- Simple but effective method for forecasting sales and guest counts
- How a proper balance of full-time and part-time staff can significantly reduce overtime
- Making schedules that result in maximum productivity
- How to create an ideal labor budget - and how to meet it!
- A proven shift management technique for hitting your budget numbers
- Use the time clock features in your POS system to their full potential
- How to use the free download resources on RestaurantOwner.com to reduce labor cost
About the Presenter:
Joe Erickson
Joe Erickson is the Chief Operations Officer and a partner in RestaurantOwner.com. He has owned and/or managed several restaurant/catering operations. He started his career by developing Luther's Catering, a division of the Luther's BBQ chain, in Houston. He was also a partner and co-founder of Sunset Dinner Cruises and was the founding partner of Bobby Mac's, a casual, full service restaurant in Kerrville. He later helped to develop a southwestern bistro, Nicole's Cafe San Felipe, and was managing partner for the original Truluck's Steak and Stone Crab, which now has 11 locations throughout the U.S. Joe is focused primarily on developing easy-to-implement, yet highly effective systems and processes to help our members improve their restaurants' efficiency, product utilization and most importantly, deliver a more consistent guest experience.
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