Episode Details

Labor costs can quietly drain your bar’s profit if you are not watching the right numbers.

In this episode, I’m breaking down how to analyze and control your labor costs without cutting service quality or making your team miserable.

We’ll talk about labor cost percentage, sales per labor hour, front-of-house versus back-of-house costs, overtime, cross-training, and how to schedule based on real volume instead of guessing.

The goal is not to run short-staffed.

The goal is to put the right people in the right shifts, protect your margins, and still give guests the service they expect.

If your bar is busy but the profit is not showing up, labor may be the leak.

📌Start Here
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📌Additional resources
🔴Grab the books “How to Make Top-Shelf Profits in the Bar Business!” and “Menus that Sell” here:
→ https://barbusinesscoach.com/book/