scheduling Tag

https://www.flickr.com/photos/audiolucistore/13712347603   According to the National Restaurant Association, restaurant turnover was 62.6% in 2013. Losing staff is an expensive and irritating fact of life in the restaurant industry. You can gripe about it, resist it, and/or be a victim of it. Or, you can embrace the fact...

https://www.flickr.com/photos/denniswong/5271324737   With margins as tight as those found in the restaurant industry; owners and managers must be constantly vigilant when it comes to controllable costs. Labor is the highest controllable cost in most restaurants. Kitchen labor is the most expensive of all restaurant departments. So being...