I recently went to see a restaurateur who couldn’t understand why his wage costs were so high. I looked at his systems and procedures and went through how he was recording his wages. I suggested to him that he should make improvements in the way he sets out his rotas and make sure that he separates these between both his full time and his part time staff, and also for the kitchen and for the front of the house.

He implemented the changes. Once he had changed his rotas and his staffing, he found that he was able to reduce both the number of his staff and his wage costs.

If you’re a restaurateur and would like to see how you can reduce your wage costs, call Green and Peter on 020 8446 8100.