Lower Your Restaurant Labor Cost by 15%, and Improve Employee Retention Overnight.

“The Restaurateur’s Guide to Labor Cost Management Post Pandemic

✔️ Drop Your Costs By 10-15% Without Cutting Staff or Raising Prices.

✔️8 proven steps to mastering the "new normal" of restaurant labor cost management."

What's Inside?

#1 - Concept clarity.

What do we already know?

What do we need to know?

How does concept play a part in labor cost management?

#2 - Concept clarity.

Let's look at things differently.

Let's compile information in a unique way.

Let's leverage information in order to lower costs.

#3 Strategy + Implementation.

Let's create routine so your business can benefit over and over again. Forever.

Testimonials:

The Full Curriculum

Introduction:

1. Let's take a step back.
2. Measuring productivity in a restaurant environment.

Concept Clarity:

1. What do we need to know?
2. What information do we need?
3. Why is it important?
4. What are we going to do with it?
5. How do we put the information together in a way you have never seen before?

Strategy + Implementation:

1. Leveraging data in order to drive results.
2. Measuring, and improving results.
3. Compartmentalizing information.
4. Daily and weekly reporting.

Summary:

1. What to keep in mind.
2. What to do next.
3. What type of results to expect.
4. Thank you.

Unlock your copy of the Playbook now.