How to Drastically Cut Expenses in Your Restaurant (and Stay Profitable During COVID-19)
7 Shifts
APRIL 3, 2020
Average labor cost percentages Food The food you make is the lifeblood of your operation, but given that it is mostly perishable, it’s easy to reduce costs just by paying closer attention to inventory and calculating the value of what you have on hand. Under this new paradigm you would not need FOH staff and may only need a few BOH staff.
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