Learn the 7 must-dos to controlling labor costs

Labor costs are one of your restaurant’s biggest expenses. In this presentation, David Scott Peters, restaurant expert and session speaker, will show you how to avoid profit draining labor practices and take back control of your time clock. Following the systems he teaches, you will learn how to ensure you are using your labor dollars in the right department at the right time, why employees who work more than one position in your restaurant have the greatest potential for time clock abuse, how to avoid cutting labor too soon and how this simple acronym, PPETF, is your key to a well trained and efficient staff.