dishing it out
By Laura Price |
Food and labor are the two largest general cost categories for a typical restaurant. The cost of food and beverage is about one-third of the sales dollar. Salaries and wages account for another third.
Keeping those costs at a level that actually yields a profit is a constant challenge. Successful operations combat the issue with a combination of smart budgeting and historical data, which help t... Continue Reading
ACA got your tongue?
Don’t worry if you’re feeling a little overwhelmed about the Affordable Care Act. We’ve gathered some important terms you need as you navigate the new law.
The requirement for businesses with over 50 full-time equivalent employees to provide health coverage to full-time employees is often refereed to as the "employer mandate" and is officially part of the... Continue Reading
As we inch closer to January 2015, many large food service operators are moving fast to figure out how the Affordable Care Act will impact business.
Just last week, during the Fast Casual Executive Summit in Denver Firehouse Subs CEO Don Fox came out and said that the Affordable Care Act is the single most impactful government action in his time with the restaurant industry.
"In this, a busine... Continue Reading
Usually when you read news stories about hourly workers, the topic of conversation is wages. In August, The New York Times brought another issue to the surface – erratic schedules. If you haven’t read it, the article, titled “Working Anything but 9 to 5,” followed Jannette Navarro a part-time employee for Starbucks and single mother who was dealing with the effects of an erratic and unpredictabl... Continue Reading