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

My top priority is “Enhance the customer experience with efficient scheduling”

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 with the team you already have. 

What’s more, with more efficient planning and streamlined procedures, you can help you improve your restaurant productivity. Adequate staffing levels also means your team can provide optimum service standards, enhancing the customer experience.


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