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labor costs

Technology

Increase employee satisfaction, reduce turnover and save labor with one easy strategy

  Over the past two years, the restaurant industry has had to deal with challenge after challenge after challenge—often with barely any time in between to recover. From dining room closures to...

Financing

How operators can overcome thinning profit margins

A Deeper Dive: Jim Balis, managing director with CapitalSpring and CEO of the operator Sizzling Platter, joins the podcast to talk about the best strategies for dealing with rising labor and food costs.

The Bottom Line: Margins were fine last fall as sales recovered. But high food costs on top of high labor costs have done them in. And some concepts are already feeling the pain.

The Bottom Line: Operators continue to say they’re getting more applications and filling positions. But they should not lose the lessons of the past two years.

The quality of potential hires is more of an issue than the quantity, the report from the International Franchise Association shows.

Employers are also finding that more hours are needed because new hires aren't as efficient.

Sales at its huge high-end restaurants are still only a fraction of what they were pre-pandemic, while galloping costs shrink the bottom line.

The emergency requirement was technically downgraded into a proposed rule, meaning it still could be adopted, but only through the usual prolonged process.

As the omicron variant continues to spread, everyone from small independent restaurants to McDonald’s either cut hours or reduced their services.

The year’s biggest story was an unprecedented lack of workers that left operators closing services, reducing hours and dramatically increasing pay.

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