Staffing a restaurant for service and efficiency is a challenge: You don't want teenagers twiddling their thumbs in the back when things are slow at the front counter. But when the rush hits, you need all hands on deck.
There are only two ways to achieve labor savings:
You can control your costs by scheduling more efficiently.
Or you can also reduce labor costs and meet customer demand by boosting productivity.
Here are eight simple tips on how to squeeze more profit out of your labor dollars.