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have you heard that you need to use an industry average to measure your labour cost by in the restaurant business or how about you use the same labor target every single day yet every single month how about I tell you those are myths that need to be busted because theyre killing your profitability how about I tell you how you fix it hold on two seconds and Ill tell you how hello this Dave Scott Peters of the restaurant expert calm and I feel your pain man I as a manager being brought up in this industry was taught heres the national average from the Restaurant Association is a thirty two point two percent labor cost twenty nine point eight percent without taxes benefits insurance and then I was told to run my shifts at twenty eight point eight who said that was the number right its an average is your restaurant average do you have the same style of service same price point and you know same street corner same city same same no so what our average is good for nothing so I learned t
