Controlling Labor In Restaurants-Strategies For Efficiency

I ran across this article in Forbes, by Gary Occhiogrosso, a while back and have had it earmarked to share with you.

For those of you who don’t know, Gary Occhiogrosso is the Founder of Franchise Growth Solutions, which is a co-operative based franchise development and sales firm. Their “Coach, Mentor & Grow Program” focuses on helping Franchisors with their franchise development, strategic planning, advertising, selling franchises and guiding franchisors in raising growth capital. Gary started his career in franchising as a franchisee of Dunkin Donuts before launching the Ranch *1 Franchise program with it’s founders. He is the former President of TRUFOODS, LLC a multi brand franchisor and former COO of Desert Moon Fresh Mexican Grille. He advises several emerging and growth brands in the franchise industry. Gary was selected as “Top 25 Fast Casual Restaurant Executive in the USA” by Fast Casual Magazine and named “Top 50 CXO’s” by SmartCEO Magazine.

In the fast-paced and ever-changing environment of the restaurant industry, efficient labor management is crucial for success. Ensuring optimal utilization of human resources while maintaining productivity and minimizing costs is a challenging yet essential task for restaurant owners and managers. Undoubtedly, labor cost is one of the most significant expenses for restaurants, accounting for a substantial portion of their overall budget. Properly managing labor can enhance operational efficiency, reduce waste, and ultimately improve the bottom line. To achieve these goals, restaurant owners and managers must adopt effective labor control strategies. This article explores techniques and best practices for controlling restaurant labor, drawing on research and industry insights to provide actionable solutions.