Three Ways To REDUCE Your RESTAURANT LABOR Cost

Too many restaurant owners are getting crushed by rising labor costs. 

And if your restaurant has painfully low margins, then you already know that small changes to staffing costs can erase all your profits.

Thankfully, the solution can be simple - though it might not be what you expect.

In this episode of Restaurant Growth Accelerator, Andrew Scott (4-location owner & founder of OnwerShift Training) and Nathan Voulgaris (former regional manager of 8 restaurants generating $60M annually) share 3 counterintuitive ways to cut labor costs.

Including their unusual findings that paying employees MORE can actually LOWER your overall restaurant labor costs (in the right situation).

It’s true!

Through practical examples and data-driven insights, discover:

• How Andrew slashed labor costs from 24% to 18% by doing the OPPOSITE of his competitors
• Why 90% of management time gets wasted on the bottom 10% of performers
• The hidden staffing cost that's bleeding most restaurants dry
• How to build a 12-week people plan that prevents staffing emergencies
• Why most restaurant schedules are built on habits instead of actual data

Ready to optimize your labor costs while improving employee satisfaction and customer service? 

Listen now to transform your approach to restaurant staffing and cut labor costs. This applies to small restaurants, all the way to large multi-unit restaurants.

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These proven strategies could transform your restaurant's bottom line.

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✅ About Us ✅

The Restaurant Growth Accelerator Podcast is hosted by Andrew Scott - founder of OwnerShift Training.

Andrew successfully scaled his restaurant business to 4 locations while working a handful of hours each week. He’s since helped over 1000 restaurant owners increase their sales, profits, and free time - and he’d love to help you too.