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The Food Service Professional Guide to Controlling Restaurant & Food Service Labor Costs (The Food Service Professional Guide to, 7) (The Food Service Professionals Guide To)

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I worked in restaurants where I felt unappreciated. I pledged to not cut corners in making my staff feel valued in my own establishment. That seemed impossible once I looked at my bottom line. This book reminded me that cutting labor costs could lead to costlier recruiting expenses once my staff flees looking for other work. A simple improvement, such as outsourcing payroll to an online service, is convenient and saves money. I also learned that making my restaurant a safe and enjoyable environment is an act of employee retention. Encouraging my staff, or playing their favorite music in the kitchen, goes a long way in reducing turnover. Even the worst bosses start off with the best intentions. They eventually become so focused on the bottom line that they do not notice their staff's morale. This book shows you how to keep both in sight.