Insights
Insights to optimize labor costs.
Expert strategies for efficient restaurant operations: real cases from real restaurants, what we changed, and what it was worth.
Case study
How labor productivity increased net profit margin by 39%, before any menu or pricing changes
A full-service restaurant generating $3.7M in annualized revenue. Solid sales. Inconsistent profit. No pricing changes, no menu engineering, no staff cuts. Just a better labor model.
39%
Cost of labor
Labor from 22% to 16.7% in four weeks, without slashing the schedule
A full-service restaurant doing $40,000+ a week was losing $2,000 of it every week to inefficient scheduling.
−5.3
labor points
Cost of labor
How one restaurant added 4.3 profit points without cutting a single shift
Harbor & Hearth cut labor by 4.7 points, more than quadrupled profit, and got the owner off the floor in 90 days.
+4.3
profit points
Menu engineering
Your servers aren’t salespeople, and that’s costing you more than you think
Profit comes from systems that make higher spend happen naturally, not from reminding staff to upsell.
30→21%
labor, same dollars
Want results like these in your restaurant.
Tell us about your restaurant and we’ll show you how we lower prime costs 2–4%, guaranteed.