Restaurant Manager's Pocket Handbook: 25 Keys to Profitable Success. Labor cost
Reveals techniques to control labor costs through scheduling and improving productivity of employees. Providing how-to information on accumulating, analyzing and reporting labor costs.
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The traditional ratio of payroll to total sales is not an effective and accurate measure of worker productivity and scheduling efficiency
No single measure can be used to evaluate labor productivity management must employ multiple measures collectively
Sales per labor hour and average check are not good indicators of labor productivity
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additional analysis arrival and departure assigned assistant manager average check beverage business activity business volume busy night control labor cost cook cost per cover covers per labor customer counts customer service dards decrease ductivity employees scheduled False ANSWERS high turnover Hiring the best hourly wages improved layout income statement increase sales increasing productivity job category labor hours scheduled labor productivity labor-cost percentage labor-saving equipment lower manpower meal period measure ment menu prices minimum minimum wage monitor number of customers number of employees number of labor operation Parkinson's Law payroll costs payroll percentage performance Precontrol productive employees proper number qualitative and quantitative reduce the number restaurant industry sales per labor sched scheduling efficiency self-fulfilling prophecy serve servers shift short-handed skeleton crew stan station task tion tomer top management total labor hours True unit managers unused employee capacity variances week worker productivity