Labor costs are a real challenge for operators who want to make money. For breweries serving food, there are a lot of variables to battle to control their labor cost. Take for instance an increasing minimum wage, labor laws that freeze scheduled hours for staff, or a fear of working people so hard they leave. Don’t forget the cost of providing the best service possible. What is a brewer supposed to do? How can you give good service, keep your team happy and make money?

David Scott Peters is a restaurant industry veteran and the original restaurant coach. He’s spent decades perfecting the systems that have helped thousands of independent restaurants, breweries, and pizzerias reclaim their profits and freedom. In this session designed for taproom leaders who want practical, immediately usable tools to stop bleeding labor dollars and regain control of their business, David breaks down the three deadly mistakes operators make when managing labor cost.

Learning Objectives:

• Discuss how to properly budget labor by month, week, and day
• Learn how to identify shifts and departments where labor is overstaffed
• Understand how to track and control labor cost and labor hours proactively
• Gain knowledge to teach and lead your team to consistently hit ideal labor targets