With local restrictions on restaurant dining evolving as coronavirus cases spike nationwide, inventory, food costs and labor are getting harder to manage. We’ve addressed forecasting sales to help with scheduling your staff and managing labor in this article in more depth.
Today’s restaurant diners want it all – fresher food but hold down the price. Kitchen prep of all that fresh food will always be a mainstay in your labor costs, but how to keep up that quality while holding down your costs?
Popeye nailed it in 1929 when he started telling generations of kids to eat their spinach if they wanted to be strong!
Starting a life-long habit of eating fruits and vegetables in childhood leads to healthy eating as adults.
With a strong economy and higher minimum wage laws, operators are under pressure to find new ways to control their labor costs. For some, this has led to the adoption of new technologies like self-service POS devices, even robots in hotels that deliver room service orders.