Watch out for this mistake when it comes to restaurant labor cost. This tip covers the one trick that stretches your restaurant labor dollar.

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About David Scott Peters: a restaurant management expert and founder of TheRestaurantExpert.com. He offers independent restaurant owners restaurant management tips, coaching and a software that will revolutionize their business operations and their profits.

About the one trick to control your restaurant labor cost...

Use this tip to make sure you're not getting ripped off at the time clock and make sure you're making money instead of everyone else.


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These videos cover ways to take action in the restaurant today to be more efficient and profitable. Whether you’re looking for ways to cut and control food costs, trying to stabilize your labor costs, or you’re interested in building a management team that actually manages, these tips will help you.

David teaches real solutions to the biggest – and smallest – challenges in independent restaurants. Watch this video and then take action!

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Video Notes on One Trick for Stretching Your Restaurant Labor Dollar:

First thing you should do is grab a piece of scrap paper, go to your schedule and write down which employees are coming in at what time and in what position.

Why?

Because you should see two things:
1. Make sure no one is punching in too early, or early enough to bump someone into overtime if managers aren't paying attention.
2. Make sure each employee is clocking in under the right position.

In many restaurants, employees hold multiple positions and get paid different pay rates. For example, one employee could be a server and a server trainer. Or a server and a supervisor. A line cook, a prep cook and a dishwasher. It does not matter if you have multiple positions with multiple of pay rates. What matters is that you can lose thousands if people are punching in at the wrong pay rate. If no one pays attention to this, you are screwed shift by shift and labor dollar by labor dollar.

Teach your managers to write down who's coming in and then go to the POS system and see who is punching in at what job code. Confirm they are using the right codes for the job they are doing that shift.

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The one trick to controlling your labor dollars requires putting your managers in charge and paying attention!

Don't let your employees get away with manipulating their job codes at the time clock. You can save thousands by keeping your honest employees honest.

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