How does your restaurant control labor costs?
In an enviroment that is fluid it is challenging to make sure that individuals adhere to their schedules. At our company we have different views on the best way to achieve control over labor hours/cost. So, I would like to hear from you out there what you do and why you think it works. ThanksSee More
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Thank you for your note back. Do you have an e-mail I can send you all kinds of info and this will be best for you to look at, and review. Thank you for your time in this matter.
Sincerely,
Godfrey
I have a heater that is being used in NYC for alot of extended outdoor dining in NYC for the sidewalk cafe's. You might be interested in this and utilize it in any applications you have in NYC.
Sincerely,
Godfrey
where in NY are you from and what do you do in the food business ? Lets wrap
Looking forward to talking to you!
I recommend you join the Local Store Marketing (LSM) Group for inexpensive ways to help market your business and increase sales, the Coffee Lovers Group because, just about everyone working in a restaurant or restaurant-related profession drinks coffee, and the Leading Generation Y Group because the young people working in restaurants today are part of Generation Y and they have unique desires, needs, and an outlook on work, and finally the Ambitions Group because we all have ambitions and dreams, and this is the place to articulate them, find other kindred spirits, and receive positive support from a great bunch of people.
If you have any questions about the site or how to navigate, I'll be happy to help.
Cheers!
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