Suggest how to cut labour costs within the food and beverage department without compromising on service.......

Question

Suggest how to cut labour costs within the food and beverage department without compromising on service through better staff management practices.

Answer 1

Cut waste!! Pay serious attention to what you will need or use. Order accordingly.
If you need 4 cases of pickles, is there a price break if you buy 5. ??Maybe, but there is extra labor involves in receiving and storing it.

Watch pilferage. Do hi-value items, such as steaks "vanish.?" You have a security problem. How trustworthy i syour labor??

Labor-- are the tools they need within reach? Walking 3 steps to get something sounds like "n big deal" but 3 steps add up quick.
Are tasks delegated to the lowest possible level??? Does your top chef have to do things that anybody could do. Peel onions?
Hire somebody age18 who wants to learn to do the time-consuming stuff so your chef can concentrate on cooking.

Would you want me to save you $50,000.00. I might be able to, but at the rate of 5 cents at a time,

AND, give your staff a hand in it. Emphasize, it's not to eliminate anybody's job, but if they save you money, a littleof that might end up in their pay. Everybody wins.

Answer 2

Cross-training is the big one....

Have your key employees cross-trained so that when there are slower times, they can manage several specialized tasks. One of the largest expenses in overhead is salary.