Under pressure. If you’re a restaurant operator, David Bowie has summed up in two words the way you’re feeling about your pro t margins.

In this industry, that kind of pressure is not an unfamiliar sensation—we know our margins are slim—but right now, you’re feeling the squeeze more than ever. That’s thanks in large part to rising wages and the fact that traffic has been static or slowing. You can’t help but sweat a little.

During times of tightening, operators tend to dig into the numbers even further and scrutinize every dollar spent and every dollar saved.

Our goal with this short guide is to show you the simple yet effective ways restaurant operators and managers can cut labor costs while optimizing your people, performance and profits. Some ideas you could literally start doing the minute you’re done reading. Others may take a little more time, thought, planning and accountability. Either way, the return on investment is totally worth your time because all of these small changes add up to big savings.

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