7 Must-Dos to Reduce Labor Costs
(Room N252)
29 Mar 17
9:30 AM
-
11:00 AM
Labor costs are one of your restaurant’s biggest expenses. In this presentation, restaurant business expert David Scott Peters (TheRestaurantExpert.com) will show you how to avoid profit-draining labor practices and regain control of your time clock. Following the systems he teaches, you will learn how to ensure you are using your labor dollars in the right department at the right time, why employees who work more than one position in your restaurant have the greatest potential for time clock abuse, how the simple acronym PPETF is your key to a well-trained and efficient staff, and more.