My community; I’m talking to you. 👀 "Change the way the entire industry looks at, measures and manages labor cost in order to protect both employee experience AND profit" That’s my goal. And it might sound crazy, but we will get there.
So I launched a playbook a while back...
To provide a different perspective to restaurant operators in terms of how to look at, measure, and manage labor costs.
It's called “The Restaurant Manager’s Guide to Mastering Labor Cost”
Because in order to survive in restaurants these days, you have to accomplish these 5 things:
👉 Stop wasting thousands of dollars on training
👉 Stop getting crushed by inflation
👉 Stop trying to hit targets that you can't even trust are accurate anymore
👉 Immediately improve employee retention
Do those things, and you will see an overnight improvement in team productivity... And profit.
So lets get you going.
Jump in and subscribe HERE ✔️
Or get lifetime access HERE 😎
If you're wondering what people are saying? Check it out...
HAPPY CLIENT #1
HAPPY CLIENT #2
WHAT TO EXPECT.
See you inside the playbook.
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