How the term "efficiency" is killing the restaurant industry, and how to stay ahead of it.

Read time - a quick 2 minutes

The restaurant industry is notorious for always trying to be as efficient as possible.

It's go to strategies to try to keep things profitable.

• Work hard
• Cut hard
• Stay late
• Miss holidays
• Overtime
• Split shifts
• Clo-pen

And just generally cut as hard as you can in every area in order to hopefully achieve the desired % at the end of the day, week or month.

Find a far easier way to get those results here.

However the industry is starting to open it's eyes, and realize that this may not be sustainable considering the amount of change it has faced over the last 3 years.

It is as though our industry has been forced to grow up more quickly than it ever wanted to, and if you ask me it kind of looks a bit like Bambi on ice right now. ??

Consider for a minute the key factors of the business model that are drastically different today, than pre-pandemic.

Average wage

Average spend

Staffing levels

Cost of goods

Menu pricing

Cover count

Sales mix

And based on all of those differences, trying to run the business the same way we always had is an impossible task.

Even harder than it was before.

Check out this easier strategy.

If you are wondering how I compartmentalize this information in 90 seconds with clients so that decision making becomes infinitely easier, email or text me and I would be happy to show you.

• [email protected]
• 6047898991

The first step to simplifying today's restaurant business model is to break everything down.

Here are the first 4 things I always do...

-> Look at YTD average wage vs QTD average wage

-> Inspect YTD guest spend vs QTD guest spend

-> Understand cover count trends

-> Study employee tenureship

And when you are ready to move the needle, ask me how we use measurements of productivity and employee workload to dramatically lower cost, and improve employee retention.

Because it amazes me how everyone knows that the game has changed.

But it amazes me more to see how our industry continues to approach finding the solution the same way it always has.

I am on a personal mission, to think different, protect people and change restaurants.

Who's with me?

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Ps, whenever you are ready here are a few other ways I help restaurateurs every day.

1. If you are looking for ways to negate rising labor costs, because wages are climbing and turnover is expensive, then I would recommend starting with something simple ->?This is definitely for you
2. If you are a restaurant operator or owner who realizes that increased productivity, and lower turnover are the only responsible ways to succeed in our industry these days... I've got you covered. Let's connect for a discussion?Jim Taylor
3. If you are a service provider to the restaurant industry and you are looking to partner, or build your business in 2023, there is a spot for you right?here.