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Principles of Food, Beverage and Labour Cost Controls
Ranvijay Singh
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Beschreibung
Labour is an operational expense in just about any restaurant, predominantly including hourly wages for staff members. Make sure you have constructed a budget to help keep track of your annual sales and expenses like labour. Through your budget, allow a percentage of your sales to cover labour expenses. Then, create a staffing schedule to reflect your budgeted allowance for labour expenses. It is often tempting to schedule more people than necessary in order to ensure that the business runs without any kinks. The reality is, however, that there will always be a few kinks in the restaurant business. Scheduling too many employees will increase your labour costs and reduce your overall profit, hurting your business overall. If you find that you have over-scheduled, you can send staff members home early. The book has been preparing students and trainee to enter the work force by helping them to develop these crucial financial management skills.
