Cut labor costs without sacrificing quality!

4 Aug 2023 · 1 min

Watch on YouTube

0:34

This YouTube video (uploaded August 4, 2023) by Donald Burns explains how restaurants can cut labor costs without sacrificing quality. The speaker states that labor typically accounts for about 30–35% of restaurant revenue but has seen cases as high as 60%, 75%, and 80% — levels he calls a "recipe for failure." Burns cites coaching over 2,500 restaurants across 14 years and promises proven strategies to reduce labor while maintaining guest quality.

Questions this video answers

About 30–35%.

He has seen labor at 60%, 75%, and 80%.

Over 2,500 restaurants.

14 years.

Chapters

How to cut labor without sacrificing quality. Labor costs are one of the biggest challenges facing restaurants today, with an average of anywhere from 30 to 35% of your restaurant revenue going towards labor. I've seen some restaurants that have labor up to 60, 75, even 80% of their budget, and that is a recipe for failure. Don't worry. I have some proven strategies inspired from coaching over 2,500 restaurants over the last 14 years. So I know these things work that are going to help you bring down these costs while still maintaining the quality that your guests expect.