Fail to plan? You plan to fail


restaurant-labor-disciplineLabor is tied for 1st (with cost of goods) as the most expensive category you have to manage, yet most restaurants stick to outdated scheduling philosophies and “cut-em-when-we-get-slow” strategies. We believe labor is predictable because sales should be relatively predictable. Through solid forecasting and labor planning we can help you get ahold of a leaky labor proforma and establish protocols to keep your labor costs from spiraling out of control.

If you’re opening a new business, we will set you up from the beginning with the tools you need to effectively control and manage labor.  Regardless of the time-and-attendance software you use or your management team’s capabilities, we can teach you how to get your labor under control – permanently. Whatever you spend with us will be insignificant compared to what you’ll save perpetually.