Controlling Restaurant and Food Service Labor Costs: 365 Insider Secrets Revealed (The Food Service Professional Guide To Series 7)

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Overview

The books in this series from the editors of the "Food Service Professional" are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Every paragraph in each of the books is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas.

Product Details

ISBN-13: 9780910627177
Publisher: Atlantic Publishing Company FL
Publication date: 3/2/2003
Pages: 144
Sales rank: 429,412
Series: The Food Service Professionals Guide to Series: 365 Secrets Revealed! , #7
Product dimensions: 5.30 (w) x 8.00 (h) x 0.50 (d)

	Introduction
1.	The Foundation of Success
	Service is Paramount	9
	People are Assets	10
	Reducing Your People Costs	11
	Profits are Everyone's Business	12
	Management Commitment	13
2.	Building Your Team
	Hiring Team Members	15
	Your Challenge	15
	Restaurant Employee Classifications	15
	The Right Person for the Job	16
	Clarifying Your Needs	17
	Tasks	17
	Skills and Responsibilities	18
	Skill and Experience Training Expectations	18
	Your Budget	19
	Writing Job Descriptions	19
	Job Description Tips and Resources	20
	Your Employee Package	21
	Wages	21
	Gratuities	22
	Employee Benefits	23
	Costly (But Valuable) Benefits	24
	Where to Find Your Next Employees	25
	Advertising for People	26
	Tips for Writing Powerful Ads	27
	More Places to Find Help	28
	Trainees for Hire	29
	Outsourcing, Temps & Leasing	31
	A Diverse Workforce	32
	Employee Search Resources	34
	Selecting the Right Candidate	36
	Getting Ready to Interview	37
	The Interview Process	39
	Asking Probing Questions	40
	Listening Intently	41
	Judging Attitudes and Appearances	41
	Pre-Employment Reviews	42
	Hiring the Best Person for the Job	43
3.	Saving Payroll Dollars
	Saving Payroll Dollars	45
	Offer the Right Benefit Package	46
	Tax Deductions & Credits	47
	Take Advantage of Benefits and Subsidies	49
	Government Employment Programs	50
	Disabled Worker Programs	52
	Other Helpful Tax-Savers	53
	Hidden Payroll Expense Savings	54
	Other Payroll Resources	55
4.	Training
	Teaching Success	57
	Invest in Training	57
	Reasons for Training	57
	Train the Trainer	58
	Your Training Needs	58
	Specific Training Areas	59
	Setting Goals and Expectations	60
	Establishing Quality, Productivity & Performance Standards	61
	Productivity Standards	62
	Training Plans	64
	Starting Off Right	65
	Meetings	66
	Culinary and Hospitality Programs	67
	In-House Training Programs	68
	Adult Education	69
5.	Employee Supervision
	Leadership	71
	Leading by Example	71
	Empowering People	73
	Employee Motivation	73
	Interesting Work	74
	Employee Attitudes	75
	Challenge Your Employees	76
	Leadership Tips	77
	Employee Policies	78
	Gone, But Not Forgotten	80
	Drug and Alcohol Problems	81
	Employee Problems	81
	Disciplinary Actions	83
	Terminate Wisely	84
	Employee Turnover	85
	Why They Leave	85
	The Cost of Turnover	86
6.	Scheduling Your Staff
	The 8 Basic Scheduling Steps	87
	Scheduling Truisms	88
	Schedule Types and Patterns	89
	Other Possible Scheduling Methods	91
	The Negative Impacts of Understaffing	92
	The Negative Impacts of Overstaffing	93
	Scheduling Tips and Hints	94
	Computerized Scheduling	95
7.	Productivity
	Productivity	97
	Productivity is Also a Quality Goal	97
	Productive People	98
	Streamlined Tasks	102
	Work Smarter, Not Harder	103
	Adopt Technology	104
	Other Ways to Save Labor	105
8.	Productive Buildings
	Building in Efficiency	107
	Site Selection	107
	Select Materials That Do the Work	108
	Healthy Environments	109
	Ergonomics	110
	The Air We Breathe	111
	Productive Environments	112
	Beautiful and Carefree	113
	Traffic and Workflow	114
	Front-of-the-House Support Stations	115
	Back-of-the-House--Your "Factory"	116
	Employee Energy Boosters	117
	Kitchen Design	118
	Labor-Saving Equipment	119
	Front-of-the-House Labor Savers	120
	Communication Systems	121
	Point-of-Sale Systems	121
	Front-of-the-House Tools	122
	Back-of-the-House Equipment	123
	Purchasing Inventory-Control and Kitchen Equipment	124
	Prep Equipment	124
	Cleaning Equipment	126
	Waste and Recycling Equipment	126
	Storage Fixtures	127
	Cooking Equipment	127
	More Cooking-Equipment Tips	129
	Beverage Tips	130
	Other Cooking Innovations	130
	Labor-Saving Equipment Resources	131
	Manufacturer Lists, Articles, Reviews and Other Sources	132
9.	Financial Decisions
	Accounting Assistance	133
	Cost Analysis Terms	134
	What Are My Payroll Costs?	134
	Labor Cost Calculations	135
	Return on Investment	138
	Soft Cost Savings	140
	Simple ROI	140
	Man vs. Machine	140
	Helpful Labor Facts and Resources	142
	Productivity Resources	142

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Anonymous

Posted January 26, 2006

You Can't Afford to Pass It Up

I worked in restaurants where I felt unappreciated. I pledged to not cut corners in making my staff feel valued in my own establishment. That seemed impossible once I looked at my bottom line. This book reminded me that cutting labor costs could lead to costlier recruiting expenses once my staff flees looking for other work. A simple improvement, such as outsourcing payroll to an online service, is convenient and saves money. I also learned that making my restaurant a safe and enjoyable environment is an act of employee retention. Encouraging my staff, or playing their favorite music in the kitchen, goes a long way in reducing turnover. Even the worst bosses start off with the best intentions. They eventually become so focused on the bottom line that they do not notice their staff¿s morale. This book shows you how to keep both in sight.
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Anonymous

Posted October 3, 2002

Great Book!

I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.
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Controlling Restaurant and Food Service Labor Costs: 365 Insider Secrets Revealed (The Food Service Professional Guide To Series 7)

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You Can't Afford to Pass It Up

Great Book!