Labor is one of a restaurant’s biggest expenses.
And thanks to minimum wage increases, a shrinking talent pool, shifting worker demographics, and industry saturation, labor costs are only going up. In other words, it’s a perfect storm.
But it’s not all doom and gloom. With just a few simple tweaks, you can lower your labor costs and keep profits healthy.
Katie is a former Content Marketing Specialist at TouchBistro where she writes about food and restaurant experiences. She doesn’t shy away from the finer things in life, but no matter how much success she continues to acquire, she stays true to her roots and still considers imitation crab as gourmet. If she isn’t writing, you can find her on a patio with friends and a pitcher of white wine sangria.
