The cost of labor can be managed very effectively when restaurateurs are equipped with the right training/education, tools and processes. Traditional methods for capturing critical forecasting data and formulating labor plans and budgets are incomplete and often inaccurate, rarely accounting for menu pricing changes or current economic conditions. Even when the best practices of forecasting are employed, the information isn’t always available to the store managers who are attempting to manage the cost of labor.
They say that what you focus on expands. And the same is true for advanced labor forecasting. For an operation with the time and the people focused on finding bottom line savings through advanced labor tools, activity based forecasting can be one of the smartest labor tools you’ll ever use.
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