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As the debate about increasing the minimum wage rages on, foodservice operators are dealing with the realities of cutting costs. While the need to maintain a successful business is still the first priority, addressing minimum wage changes is just one more issue business owners face to keep labor costs under control.

Foodservice operators have options to shoulder a higher payroll – not all of them pleasant.
1.    Cut staff and subsequently focus on a higher efficiency/ productivity of the remaining workers
2.    Hire more part-time employees and assign fewer hours
3.    Retain staffing levels and find other ways to cut costs within the business

So how can you cut costs without dropping service? Check out this piece on the Huffington Post for answers.