When it comes to managing your restaurant’s cost, you absolutely can’t ignore labor. It is the second biggest expense in a restaurant – after an empty seat in the restaurant. Labor cost management is an essential topic for achieving restaurant prosperity and financial freedom. The last few episodes of The Restaurant Prosperity Formula podcast have been a collection of some of my best and most popular tips on three very popular categories for restaurant owners: food cost (Episode 101), systems (Episode 102) and leadership (Episode 103). In this episode of my podcast, The Restaurant Prosperity Formula, I’m serving up a collection of some of my best and most effective labor cost lessons and tips. You’ll learn how to calculate labor cost, how to manage them and how to avoid common pitfalls.

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