The intense competition and consolidation in the dining industry has forced businesses to continually seek out greater efficiencies and improved yield. As such, effective labor management has become more important than ever for the food and beverage industry.
Management is faced with the daily challenges of increasing guest satisfaction while minimizing employee turnover, and improving the business’ bottom line. Labor management issues such as optimal employee scheduling, wage and hour compliance, and the administration of new legislation such as the Affordable Care Act has forced many organizations to seek out more comprehensive technology beyond the features of existing Point-of-Sale (POS) systems.
Additionally, with labor costs being the largest, variable operational expense for food and beverage organizations (as high as 40% - 50% of costs), management is challenged with ways to reduce labor cost spending while decreasing employee turnover and not jeopardizing customer satisfaction. A comprehensive workforce management solution equips management with tools to monitor real-time staffing information, analyze budget performance and control labor costs, all while continuing to focus on increasing customer satisfaction and profit margins.
Within this session we will highlight the importance of managing labor, increasing labor effectiveness, ways to ensure labor compliance and how to motivate employees in a food and beverage setting. We will discuss strategies for operating your workforce more efficiently and ways to increase overall productivity and profitability.
The goal of this session is also to outline the labor management challenges facing the food and beverage industry and the emerging need for organizations to adopt more sophisticated workforce management solutions in order to stay competitive and to operate more profitability.
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