You’re achieving the optimal results for this metric. Your business processes in this area are highly efficient and stand out against competitors. Keep investing in this area to maintain these results.
Labor as a % of Revenue
With some restaurants reporting record levels of hourly staff turnover, it’s clear that loyal employees are a scarce commodity. In 2020, U.S. unemployment is at 3.5%, and minimum wages higher than the federally required $7.25 per hour have been legislated in 30 states. For restaurants, quality workers are more difficult to find and retain and are more expensive. Add in the high cost of turnover, and it’s clear why restaurants must reduce costs across the employee lifecycle. Read more.
of restaurant meals are now consumed off premises
Operational efficiency is key to reduce prime cost. What are some ways to be more economical?
Net Promoter Score
Your Net Promoter Score comes down to a simple question: “How likely are you to recommend this restaurant to a friend or colleague?” By surveying guests and tracking NPS scores on a monthly and rolling basis you can spot problems quickly while tracking growth and improvements over time. Using NPS versus tracking social media, review sites or other sources of guest feedback allows for a standardized, industry-recognized metric.
Cost of Goods
Labor as a % of
Free Cash Flow