The old restaurant labor model just doesn’t work anymore. With increasing wages and cost of doing business in general, how will you adjust your operations to stay competitive? Simply raise prices and alienate your customers? There’s a better way…
When the going gets tough, the tough get creative! Take everything you know about the standard labor hierarchy and throw it out the window! This informative session will guide you through the cautionary do’s and don’ts of changing your labor model in a thoughtful and effective manner all without exposing yourself to unnecessary risk.
We will cover best practices and considerations to help guide you through sticky subjects like:
· How to change someone’s job code and responsibilities in a legal way that works and protects you
· Eliminating positions and having those duties absorbed by others without over-taxing the system
· The pros and con’s of strategic overtime in kitchens as a staff retention tool
· Including supervisors and kitchen workers in a tip pool in light of the DOL’s changes in March 2018
· Real world advice on navigating fraudulent workers comp claims and keeping your ExMod low
· Fire your cleaning crew and bringing duties in-house with better results and lower cost
· Getting rid of your outsourced marketing team and giving that voice to your staff, with better results
· Phasing out Independent Contractors and/or requiring COI’s and other strategies to insulate yourself