Introduction

In a restaurant business, labor cost is often one of the highest expenses the owners have to incur irrespective of sales, profits and revenue numbers. Even if it's a lean period with only a few tables occupied each day, the servers, chefs, managers and bartenders need to be paid their salaries. So not matter how good or bad the balance sheets are looking, the payroll should be rolling because without the staff and their service.


On the other hand, with the wages for hourly workers on the rise in the U.S., labor costs for restaurants are also on the rise. At such a juncture, you would want to have better control over your labor costs and also ensure that your workforce is meeting all the important goals, all tasks are completed on time and the quality of your restaurant's service is bettering itself. So, before you start running the payroll, you might want to go through some hacks that could help you meet your labor goals, keep the wheel turning and optimize your business to get the best results. Here goes-