Category: Control Labor Costs


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Early Clock-ins Can Cost You Thousands of Dollars

Clock-In

Having your employees arrive a few minutes early for their shift can give managers peace of mind, but it also can really eat away at a restaurant’s profits.  While most employees clock-in when they arrive without giving much thought to … Continued

DON’T LEAVE IT TO CHANCE

By Robert Irvine Inventory, accounting, and scheduling demand precision. Here’s why these aspects of the restaurant business need a 21stcentury approach. I filmed 13 seasons of Restaurant: Impossible, and of all the recurring issues I encountered at the hundreds of failing … Continued