10 ways to reduce restaurant labor costs without hurting service
Labor is the single largest controllable line item in most restaurants, typically 25–35% of revenue. When margins are tight, the reflex is to cut hours. That almost always backfire…
Category
Operations
4 articles
How to build a restaurant opening checklist that actually works
The biggest predictor of a smooth restaurant service is not the menu or the chef. It is whether the team executed the opening checklist. Most opening checklists are either too long…
Reducing no-shows: restaurant reservation best practices
Industry estimates put restaurant no-shows at 10–20% of reservations, and rising. At a 60-cover restaurant with a 15% no-show rate, that is 9 empty seats every night — and an avera…
Staff scheduling for restaurants: a manager’s playbook
Scheduling is the single most leveraged thing a restaurant manager does. It affects labor cost (your biggest line), morale (your biggest turnover driver), and service (your biggest…