7 Must DO's to Controlling Labor Costs

When a restaurant purchases too much food or liquor, they at least have the opportunity to sell that product at a future date. When a restaurant's employees work too many minutes and/or hours, that money is gone forever!

Labor Costs are one of your restaurants biggest expenses. Discover how you can avoid profit draining labor practices and take back control of your time clock. Following these systems you will be in a position to not only identify which employees may be cheating you at the time clock, you will be able to stop it altogether.

David Scott Peters, founder of Smile Button Enterprises, a hospitality systems consulting firm conducts a 60 Minute seminar entitled:

"7 Must DO's to Controlling Labor Costs"

During the Seminar you'll learn:

• What to do to ensure you are using your labor dollars in the right department at the right time
• Why employees who work more than one position in your restaurant have the greatest potential for time clock abuse
• How this simply acronym, "PPETF", is your key to a well trained and efficient staff
• How this valuable report can save you thousands in over-time pay
• How to avoid cutting too soon
• And much, much more

Format: MP3 audio recording -- can be downloaded and played directly on your computer or further transferred to an MP3 player such as an iPod

Price: $29