CHAPTER FOUR: THE EMPLOYEE EQUATION
The employee equation is an especially challenging one for restaurateurs who must run leaner and more productive operations without negatively impacting the customer experience. It’s important to:
• Strengthen training programs while reducing training expenses.
• Be aware of what to consider and the steps to take to do the right thing for your people and your business if you must trim your workforce.
• Cut labor costs in ways that are invisible to guests.
• Keep staff motivated when business is down – which has an indisputable impact on customer service and sales.