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Staffing & Labor Costing

Whether you are starting a new business or buying an existing business, at some point you will need employees.  In the beginning, it may just be you, and there's nothing wrong with that.  But, there will come a time that you need to expand and that includes getting others on the team while maintaining profitability.

Before you make the crucial decision to hire someone, there should be several questions you ask yourself:

1. Is the position justified - do I have a specific set of job functions that can be justified through either increased sales or increased efficiencies?  Would I need help in determining whether I can afford the new hire?

2. Labor costs - can I keep my variable labor costs at or below 20 percent of revenues?  Would you be interested in real-time labor costing software to help ensure goals are met?

3. Training - how long and how much will it cost to get the new hire to a satisfactory level?  Would it make more sense to hire a temporary or temporary-to-hire?

Staffing your business is extremely challenging, and having resources on who and when to hire will be influential in your bottom line.  Labor costs are one of the biggest ways to ensure you maintain a profitable foodservice business.

Contact Us

140 West 9000 South, Suite 11, Sandy Utah 84070

801-518-1696

© 2020 by the United Food Trade Association

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