Hitting labor targets does not always mean that restaurants have to reduce their staff. In many cases, that approach comes at the expense of sales. Learn another method for building labor plans that offers more flexibility and predictability.
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There’s a thin line at restaurants between understaffing and overstaffing. For most stores, though, there’s little bandwidth to spend hours scrutinizing numbers in pursuit of the perfect labor-and-sales mix. That’s why we developed a new approach.
Imagine a career where the demands of the job are largely detached from what it is you’re being graded on. That is what managing a restaurant is like for too many people. It’s time to acknowledge the problem and solve it.
The key to a high-functioning restaurant is unlocking access to data and making it available to staff in a timely manner. The most successful operators emphasize this in their restaurants.