A movement to discontinue tipping has been gaining traction among high-end restaurants in large metropolitan areas. Proponents of the shift have defended the move as a way to stabilize wages and benefits for employees, build teamwork among staff, and deliver a more enjoyable dining experience for customers. Other restaurateurs have pushed back citing that servers, bartenders, and other staff members who rely on tips would fail to put forth their best effort. They also argue that subsequent increases in menu prices will deter guests from visiting their establishments.
Restaurant margins are slim. To maximize profitability in today’s economy, you need an accounting service that acts as a true business partner -- one that is as concerned about your restaurant's success as you are in each stage of growth for your business.
Creating a weekly schedule in the restaurant business is an arduous task -- you have to consider employee availability, peak hours and days, upcoming local events, potential employee training, and even elements outside of your control, such as severe weather.
Many operators will use a POS system or scheduling software to help them in the process. Others may still be using a hand-drawn matrix to complete the task. Regardless of the system you have in place, if you are not using sales projections as part of the criteria for scheduling employees, you may be leaving money on the table in terms of labor cost as a percentage of sales.
In the recently released 2016 Restaurant Industry Forecast, the National Restaurant Association projects that restaurants will post sales of $783 billion in 2016, a gain of 5% over last year's figures.