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The Guide to Equitable Restaurant Tip Payout Methods & Systems

7 Shifts

Ensures that BOH staff receives a share of tips. Ensures that BOH staff receives a share of tips. Fast casual, cafes, breweries, Percentage of sales. Points based. There's no one-size-fits-all answer when it comes to distributing tips among restaurant staff, but there are a few different methods that are commonly used.

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Critical BOH Restaurant KPIs That Optimize Labor Costs and CoGs, Part 2

Restaurant365

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs.

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How to Show Your Staff Love for Employee Appreciation Day

7 Shifts

When staff are unhappy, you lose more than just the cost of hiring and training. When staff are unhappy, you lose more than just the cost of hiring and training. Use this in combination with your POS sales data to identify your best employees based on stats as well as intuition. People are the heart of the restaurant.

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2 Simple Ways to Boost Productivity

Lavu

Your staff is hard-working and diligent—but tensions are high, and sales are lower than expected. Update to Mobile POS System. The benefit of a mobile POS system is the freedom of mobility it gives your serving staff. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense.

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Restaurant Labor Cost Control: 11 Reports to Optimize Labor

Restaurant365

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. Use the following restaurant labor cost formula to determine your labor cost percentage: Total Labor Cost ÷Total Sales = Labor cost as a percentage of total sales.

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8 Tips to Optimize Restaurant Labor Costs Despite Higher Minimum Wages

Restaurant365

Your labor cost is one of your biggest expenses, but it can be difficult to track, since sales and labor needs may fluctuate by the day, week, and quarter. Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). How to calculate labor cost.

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Meeting Off-Premise Demand While Rebuilding In-Restaurant Sales to Boost Profitability

Restaurant365

But while off-premise demand has grown, in-person sales are coming back as more regions open up again. For restaurant owners and operators, how do you balance between maintaining off-premise business and rebuilding in-restaurant sales—at the same time? However, in the era of social distancing, these burgeoning trends took off.