How to Control Labour Costs in Your Cafe, Restaurant or Hotel Without Cutting Staff
Labour is one of the biggest costs in hospitality. And when the numbers aren’t working, the first solution many owners reach for is simple: Cut the roster. Sometimes that is necessary. But cutting staff isn’t always the answer. If you take one person off the floor during a busy service and suddenly customers are waiting […]
How to Reduce Labour Costs Without Cutting Staff
Labour is one of the biggest costs in most hospitality businesses. And when profits are under pressure, the first instinct is often: “We need to cut staff.” Sometimes reducing hours is necessary. But cutting staff isn’t always the best solution. If you remove the wrong person at the wrong time, you can create longer wait […]
How to Build a Hospitality Roster That Actually Works
A hospitality roster can make or break your week. Get it right and your team is ready when customers arrive, the kitchen has enough people to keep up, the bar isn’t overloaded and staff know what they’re doing. Get it wrong and you can end up with: A good hospitality roster isn’t simply a list […]
