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What issues are you facing right now? "How to reduce labour costs without sacrificing performance"

My top priority is “Reduce labour costs while also motivating employees”

How is it possible to reduce labour costs and improve productivity?

The percentage of restaurant sales per labour hour is usually somewhere between 20-40%. Understanding these costs and optimising them as much as possible is the key to staying competitive. 

Reducing labour costs doesn’t necessarily mean having less staff. In most cases it’s possible to reduce your overall labour costs through smarter shift allocation and motivating the employees you already have. 

What’s more, with more efficient planning and streamlined procedures, you can improve your restaurant productivity.

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