Mark Shuda

I appreciate that Tony Smith and his team at Restaurant365 take the time to ask what operators think and want. This is a great survey. Check out his post. Very informative. #restaurateur #restaurantcoach #restaurantowmer #restaurantceo, #restaurantsuccess

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🍔 🍕 The National Restaurant Association has released their 2024 State of the Restaurant Industry report, and business is BOOMING! 🚀 Sales are set to hit a historic $1 trillion(!), and 200k jobs are being added, bringing total employment to 15.7M. But this will be an uphill battle; there are several challenges impacting the restaurant industry as a whole. ⚙ Staffing Needs: 45% of operators need more staff to meet demand; 27% say recruitment and retention are top challenges. 📈 💰 Rising Costs: 98% face higher food & labor costs; 60% are seeking new suppliers. 💪 Competition: 45% expect tougher competition in 2024; 76% say technology gives them an advantage. ...what I don't think many restaurant leaders realize is how MUCH of an advantage technology could give them. Standard WFM systems are designed for full-time, salaried workers that follow a traditional employment model. They weren't created to support industries with flexible, contingent, temp, hourly or shift-based workforces. So we built one. 💡 Looking to simplify, streamline, and centralize your shift-based workforce operations? Let's connect. #Restaurants #RestaurantIndustry #WorkforceTrends #FutureOfWork #HRTech #WorkforceTransformation #WorkforceInnovation #WorkforceManagement #ContingentLabor #ShiftLabor #HourlyLabor

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The restaurant industry is in serious trouble. Especially if it keeps chasing % as success measures. Check it out. 1) Chasing labor cost % often forces management to cut harder than they should. Causing a decline in guest spend and increased turnover. 2) Chasing food cost % often forces management to design menus that aren’t profitable. Causing lower guest spend, less dollars to the bottom line, and reduced food quality. Rather than labor % -> Look at productivity scores in order to get the % to where you want it. Rather than food cost % -> Look at variance to theoretical to accomplish the cost % that is right. Because the business is difficult enough. So let’s simplify it for the people running it everyday. 👊🏻 #restaurantindustry #profit #management #hospitalityindustry

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Good morning restaurant friends. It's that time again. Time to check your linen rental contracts and invoices. The CPI was just released, and as expected, inflation has cooled quite a bit. If your contract allows your linen rental company to raise your prices by the CPI, you should know what that number is, particularly on your renewal date. #restaurants #restaurantoperator #linenrental #priceincrease #costs #management #restaurantmanagement

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Controlling costs are essential to the success any restaurant. Labor being one of the most important and hardest. Here are a few strategies to help control labor costs while maintaining profitability and ensuring quality service. 1) Optimize Scheduling: Use historical data and sales forecasts to properly schedule staff efficiently. Ensure you have proper coverage during peak times and are not overstaffed during slow periods. 2) Cross-Train Staff: Cross-training staff to perform multiple duties can help you adjust staffing levels based on demand. 3) Implement Time Tracking Systems: Use time tracking systems to monitor employee hours accurately. This helps prevent unauthorized overtime and ensures that you are working within the labor laws. 4) Set a Labor Budget: Establish labor cost targets as a percentage of sales and regularly audit against your targets. 5) Monitor and Reduce Turnover: High turnover can increase recruitment and training costs. Focus on employee satisfaction. 6) Control Overtime: Overtime hours need to be approved and monitored daily so adjustments can be made to limit it. That's why cross-training is so valuable. 7) Invest in Training: Properly trained staff are more efficient and less likely to make costly mistakes. 8) Monitor Food and Beverage Costs: Efficient inventory control and portion control can help reduce both food and beverage costs, indirectly impacting labor costs by optimizing operations. By implementing these strategies and maintaining a proactive approach to controlling labor costs, you can optimize your restaurant's profitability without sacrificing quality or service. #RestaurantManagement #LaborCostControl #StaffScheduling #EmployeeTraining #LaborBudgeting [email protected]

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