Labor News and Industry Updates:
Over the years, we have written a growing number of articles on the restaurant industry, changing margins and other topics of interest to our clients and friends in the industry.
Stay informed with us.
Our other Blogs:
Wallstreet | NRCP in the News
Restaurant Finance Monitor – May 2020 Outlook
Restaurant Finance Monitor – April 2020 Outlook
Restaurant Industry – Impacts of COVID-19
In this time of crisis, Owners & Operators, as well as Lenders and Suppliers are looking at the rapidly changing economic landscape and wondering: How long will this last? How quickly will the economy recover? Can I keep my business intact for the future? Owners...
LABOR MANAGEMENT SYSTEMS: Difficult to Integrate
Historically, the industry has adopted a parallel stance between Cost Of Gold Sold (COGS) control systems and Labor Management Systems (LMS). Both systems utilized a peer-to-peer comparison and a percentage of revenue measurement. Using a percentage of revenue was...
THE LONG TERM CHALLENGES OF LABOR LAW CHANGES
This post is the fourth in a series focused on how mandated changes to labor are changing our industry. The first post looked at controlling labor through better forecasting and scheduling; the second, the limitations of productivity and pricing; the third,...
Alternative Strategies to Price & Productivity When Facing Minimum Wage Hikes
This post is the third in a series. Our initial post dealt with Labor Management and productivity, while our second post looked more closely at the tactical trade-offs between menu prices and productivity that operators must make when faced with an aggressive minimum...
MINIMUM WAGES AND LABOR COSTS
Restaurant operators are faced with margin pressures unlike any ever experienced. Food costs and Labor costs constitute a majority of the restaurant cost structure usually in excess of 60% of revenues. Experienced operators have weathered commodity challenges from...
LABOR: Managing, Measuring and Scheduling for Profitability
Labor is a key driver to guest satisfaction and is the largest single cost in the restaurant industry. These two factors appear to put guests and owners in opposite corners and create challenges that unit-level managers experience day in and day out. Standing between...
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