labor cost
-
Why Is My Restaurant Not Making Money (2026)
Why is my restaurant not making money with great reviews? Prices are too low and labor too high. Raise prices, close losing shifts, then fix food cost.
-
Incentives for Long-Term Restaurant Managers (2026)
The best incentives for long-term restaurant managers are quarterly net-sales bonuses, paid health insurance, and wellness stipends, not messy LLC equity.
-
How to Scale a Family Restaurant Business (2026)
How to scale a family restaurant business: turn daily family checks into photo SOPs, hire an $85,000 area GM across 3 branches, and tie bonuses to audits.
-
Best Commercial Food Processor for Vegetables (2026)
The best commercial food processor for vegetables to buy once is a Robot Coupe Dice, from $2,232. A $1,149 Waring dices too, with a 5-year motor warranty.
-
How to Get More Restaurant Customers in the Slow Season (2026)
To get more restaurant customers in the slow season, win locals with stamp cards, workplace flyers and school nights. Cut staff hours first; stop BOGO.
-
Why Are My Restaurant Sales Down (2026)
Restaurant sales down with the same guest count means each order got smaller. Compare the week with last year, then raise the ticket and cut dead hours.
-
How to Deal with Restaurant Employees Who Complain (2026)
To deal with restaurant employees who complain, put a price on ideas, let venting go, and talk in private the same day to anyone who says no to you at a table.
-
Split Shifts in Restaurants (2026)
Split shifts in restaurants pay the same 40 hours as staggered shifts. They put your best staff on both rushes, but each person gives up 7.5 hours a week.
-
10 Restaurant KPIs to Check Every Monday Morning (2026)
The 10 restaurant KPIs that actually predict profit — prime cost, food cost, labor cost, average ticket, sales per labor hour and more. Formulas, 2026 benchmarks, and a 15-minute Monday routine.