"One of the key places where restaurants waste money is in overbooking employees. So take a look at your shifts: Does the number of staff members suit the amount of business?"
How to Manage Labor Costs for Your New Restaurant
Posted by PASAngelique under ManagementFrom http://articles.bplans.com 3354 days ago
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“Rachel: Great to hear! Thanks for your kind words! :)
All the Best,
Martin...”
“Thank you, Martin. That's a fantastic motto... and I couldn't agree more!...”
“Lisa: Good to hear! Thanks for your response....”
“For sure, I know I did years ago when I was working for others....”
“Lisa: I wonder if they potential employee is doing a background check on...”
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