“Labor issues are still the number one concern of most restaurant owners and managers. Food and beverage costs are held in check through price adjustments, portion controls and through purchasing efficiencies. On the other hand, labor costs are not controlled by paying low wages.”
— David Pavesic, Restaurant Resource Group
Labor costs are a fact of life in the restaurant business. However, unlike food costs, it’s much harder to control labor costs. There are a number of factors involved in wage management, with the human factor being one of biggest challenges.
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Content guru and marketing co-conspirator at Wagepoint, Michelle is a professional writer with agency and corporate experience who is now diving into payroll. When away from the keyboard she spends time hiding chocolate from her children and attempting to escape for a morning run (to work off the chocolate).Follow on Google Plus Follow on Twitter More Content by Michelle Mire