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Restaurant Labor Cost Tip: Should You Cut Your Restaurant Staff Early? - YouTube
Channel: The Restaurant Boss
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hey restaurant owners operators managers
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and highly motivated team members one of
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the first videos i ever put on youtube
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about nine years ago now was about how
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you as the owner could be sitting on a
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beach in hawaii one year from now
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that video is recently getting a lot of
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negative comments and you know what i
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deserve them
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so i'm making a new version of the video
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coming up right now stick around
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[Music]
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hey everybody ryan gromfin here author
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speaker chef restaurateur founder of
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therestaurantboss.com
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clickbacon.com scalemyrestaurant.com and
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of course author of make it happen it's
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somewhere behind me i don't know where i
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always get confused when the camera is
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going but anyways
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i made a video we're gonna link to it
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you can watch it you can put the
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negative comments below it that's cool
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i'm not pulling it down because it was a
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good video
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nine years ago the world was different
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basically in that video i talk about
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cutting staff and i talk about how
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when a team member is cut make sure they
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go home and then i talk about how to cut
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team members and how to make sure that
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people aren't staying on the clock an
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extra 15 or 30 minutes and saving that
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money i did some math you could take
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your family on a vacation in hawaii and
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it's factual it's true
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and nine years ago that's how the
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restaurant industry operated that's how
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i grew up in it at that time restaurants
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were not struggling with staff
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we were
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over employed we had
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tons of applications we had lots of
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people who wanted to work in restaurants
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and so
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in an effort to try to give people
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opportunities in an effort to try to get
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as many good people on our team
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sometimes we were overstaffed sometimes
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we over hired and it was always this
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balancing act but back in those days
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some people wanted to go home early some
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people wanted to just work a four hour
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shift or a five hour shift when i was
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operating restaurants i had cooks all
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the time wanting to go home early and i
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would send them a home early and they
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would tell me that they clocked out but
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then i'd look at their timesheet and
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they didn't clock out and so there was a
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lot of wasted money there and so again i
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stand behind that video
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nine or ten years ago today let's be
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real times are different
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not as many people want to work in
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restaurants people deserve they
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absolutely deserve to be treated better
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than they were treated then i've always
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said that
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but people want to make a living now
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they want a more consistent income they
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don't necessarily want to go home early
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so
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the methods have changed a little bit i
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still believe that if someone is cut
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whether they're cut because there's no
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business and you just have to do it or
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they're cut because they raised their
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hand and said hey when you're cutting i
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want to be the first one to go home
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early tonight
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great when they get cut
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cut them make sure they clock out don't
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pay them for time they're not working
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but what i want to touch on on this
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follow-up video is that
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we deserve to get or we
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have a obligation to give people an
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honest living a good living a consistent
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living
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don't over hire
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don't
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over hire part-time employees because
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you want to have this big pool of people
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if you have people who want to work
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part-time great allow them to work
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part-time allow them to be cut early set
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up their schedule in a way but you have
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people on your team who might only be
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getting 30 hours who want 40 you people
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on your team who might want 40 hours but
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because we're cutting them early or
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because we're pulling back shifts
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they're not getting their hours and
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therefore they're not able to provide
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for their family so
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i just wanted to quickly follow up on
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that and talk about how hey i want you
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to watch that video i want you to share
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your opinion i want you to tell me what
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you agree and what you disagree with in
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that but then i also want you to come
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back here and talk about
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how have things changed in your
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restaurant what are you doing
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differently now
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are you still cutting people i'm curious
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some of the clients that i talk to
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they still cut because people want to go
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home early but
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they don't cut the people who want to
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stay
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but
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they don't cut the people who want to
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stay they've got their full-time
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employees they give their full-time
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employees those hours
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so again i'm more curious kind of what
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your opinions are on that video on this
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video share below let's have a great
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conversation let's be real here times
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are changing fast
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we've needed to treat people better in
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the restaurant industry for a long time
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you can watch all my videos going back
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nine ten years and it's always about the
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team
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it's about the team it's about treating
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people better it's about training them
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better it's about creating more
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opportunity for them it's about creating
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opportunities for them to earn more
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so
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i don't ever want anyone to think that
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i'm like anti-team that i don't want to
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pay people a lot of money that's not at
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all where i'm coming from
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but on the other hand it's still the
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restaurant business it's still a
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transient industry it's still an
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industry where people
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like the flexibility like the part-time
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atmosphere so i think what's most
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important right now is recognizing who
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are your full-timers and who are your
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part-timers and being honest and giving
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your full-timers the full-time work they
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want
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and then relying on the part-timers for
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a little bit more of that
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busyness or less busy work schedule so
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again comment below
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uh i love every single one of you crazy
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restaurant people even the ones who give
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me those terrible comments and tell me
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that i'm nuts and i don't know what i'm
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talking about and i've never spent a day
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working in a restaurant the reality is i
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have but i don't care go ahead and say
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it whatever you want i can take it i'm a
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grown up
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um
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my name is ryan gromfin i help
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restaurant owners make more money and
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scale their businesses remember systems
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create freedom freedom creates value
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value create scale have an absolutely
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amazing day and i look forward to
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bringing you another great video just
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like this next week by the way catch a
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copy of the book if you want for free at
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therestaurantboss.com
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books we'll see you there have a great
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day bye-bye
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i hope you enjoyed this week's training
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video if you haven't subscribed to our
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channel yet would you go ahead and smash
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the like button right up there so you
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can get notified every week when we
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release a new
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free training video i've also gone ahead
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and put a couple of videos for you here
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and here
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that i think you're going to enjoy
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remember systems create freedom freedom
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creates value and value creates
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scale manage systems develop people and
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be
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awesome
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