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Restaurant Owner Labor Cost Tip: DO THIS, and you can be in Hawaii next year... - YouTube
Channel: The Restaurant Boss
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hey everybody Ryan granny with the
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restaurant boss calm and today we're
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gonna talk about labor cost the last few
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posts I've put up have been a little
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fluffy less hard skill more kind of
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theory cool and in restaurant management
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and all that mumbo-jumbo and actually if
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you get to know me a little bit as much
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as I love that style and and I think
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those are so important I am very very
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much
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a numbers guy you can't operate a
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profitable restaurant unless you know
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where your dollars are going unless you
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know where your pennies are going you
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cannot operate a profitable restaurant
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however I also know that in order to
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move your needle I mean in to move it
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quick and fast there are some other
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things that we need to talk about in
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your restaurant which are really why the
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chains are are kicking our butts out
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there sometimes
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so today's different though today is
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going to be numbers today is going to be
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labor cost if you're not already
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familiar with my thoughts on prime cost
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and how important prime cost is for your
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restaurant please go ahead and have a
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look around my website somewhere on here
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I have it featured I have a three-part
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series that's titled
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why food cost isn't the most important
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number in your restaurants something
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like that I change the title once in a
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while but basically it's a prime cost
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program and I talked about why I only
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care about prime costs in your
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restaurant however labor cost is one of
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those components so we're going to just
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quickly today talk about labor in your
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restaurant and a management theory that
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you can't expect what you don't inspect
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you can't expect what it is that you
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don't inspect so today we're going to
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talk about a very very quick way to
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inspect your labor if you're not
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currently using any kind of daily labor
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tracking system program spreadsheet
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whatever it is this is where I want you
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to start it's extraordinarily simple
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there is a lot missing from here but if
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you're not even tracking labor on a
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daily basis
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start with this build a very simple
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Excel spreadsheet Monday through Sunday
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total front of the house back of the
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house you might have
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another category maybe you want bar here
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maybe a bar and catering you know your
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restaurant better than I do but just for
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simplicity front of the house back of
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the house now let's assume that on
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Monday you ran five hundred dollars in
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front of the house labor and five
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hundred and back of the house labor for
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a thousand dollars okay
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now depending on what your labor cost
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goals are and you may not even have
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labor cost goals at this point and
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that's fine if you don't go ahead and
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shoot me an email let's talk about that
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a little bit or do a little bit more
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research again look at my prime cost
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video because it's going to be really
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important but here's what's here's the
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thing to keep in mind now you know you
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did a thousand dollars in labor today
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and you'd probably put a sales category
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or something here but let's assume you
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did three thousand in sales that day
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quick math means you're running a 33%
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labor cost that may be great I don't
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know that may be horrible for you I
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don't know I get so many questions is
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this a good labor cost is this a good
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labor cost is a good food cost watch
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that training series all talk about all
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that I don't know but that's the reality
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and that's not actually including your
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um um your taxes and your insurance and
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your benefits and all that and we'll get
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to all that later again I told you this
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is very simple I just want you to start
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tracking it we can get into more details
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later the point is though let's assume
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33% is high for you if you wait till
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your month is over if you wait til your
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week is over but if you wait till your
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month is over there's nothing you can do
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now you're in reaction mode you're not
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proactively running your business you're
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reacting to it so here's what you could
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do maybe that's a bit high for you well
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you better call someone off tomorrow
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unless you're scheduled to do more
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business tomorrow but this way if you're
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tracking labor on a daily basis when you
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start coming into your busy Friday
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Saturday Sunday then you can start
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making adjustments throughout the week
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to make sure that you hit whatever your
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goal is I don't know what your goal is
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but make sure that you are inspecting
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labor daily and make sure that you're
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active that you're calling people off
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you're calling people in that you're
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you're running where you need to be you
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can't do anything about it later and it
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may not seem like a lot but let me tell
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you 50 60 100 bucks a day and lay
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twenty or thirty bucks a day in labor
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let's take $10 a day in labor if you
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could shave $10 a day in labor that's
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three thousand six hundred and fifty
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dollars at the end of the year that's a
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trip to Hawaii that is a trip to Hawaii
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is it worth the ten minutes a day so
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that way you can go to Hawaii next year
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save twenty dollars a day on labor
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that's a trip for you and your spouse to
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Hawaii save 50 you're taking the whole
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family to Hawaii and all you had to do
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was save fifty dollars a day I can't
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tell you guys how important this is
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track your numbers on a daily basis know
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where you're at even if you don't know
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what to do with them yet contact me we
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can figure that out but start tracking
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them simple simple simple that's fine I
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know there's stuff missing here sorry I
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know this went a little long just wanted
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to stress you how important it is again
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this is Ryan Groth one with the
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restaurant boss if you're watching this
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video somewhere other than on my website
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head on over to the restaurant boss comm
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give me your first name and a good email
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address so we can keep sending you out
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this awesome information as soon as it's
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available as well as other offers and
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great training and things that I only do
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for my members so as always comment
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below send me an email like us on
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Facebook follow me on Twitter or
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Instagram look forward to hearing from
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you soon I want to hear about your
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restaurant how can I help what's going
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on in your world this is Ryan Groth with
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the restaurant boss saying thanks and
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have a wonderful day
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