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Rising Labor Costs: How Are You Managing Your Greatest Expense?


Originally Aired: Tuesday, August 28, 2018 at 02:00 PM Eastern

Regardless of theme, size, geographic location, or target clientele, all restaurants have one major concern in common: labor costs. Balancing between enough staff to cover the dinner rush and keeping your budget in check is not an easy task.
Labor costs account for the highest controllable percentage of operating expenses for many restaurants. That’s why owners care so much about them– in fact nearly half of organizations we surveyed said their owner’s number one concern involves managing labor costs. However, 62% of the CEO and owners we surveyed rated their organization’s ability to control labor costs and affect the bottom line as a 3 or lower on a scale of 1-5.

We all know that profit margins are razor thin and every penny counts. Join this webinar to understand:
  • Metrics that highly efficient organizations use to track, predict and manage labor costs.
  • Strategies to evaluate your current labor costs practices and improve efficiencies.
  • How to effectively use your HR and payroll technology to track, predict and improve your labor costs to increase the bottom line.


Presenters

Tim Ruge, Director of Product Marketing, Paycor
Tim Ruge is Paycor’s Director of Product Marketing, focusing on the HR Center of Excellence and various compliance topics. Since joining Paycor in 2012, Tim has led their efforts in getting customer feedback and deliver solutions that helps Paycor’s customer make a difference in their organization. Tim has led in the planning, development and launching of Paycor’s Perform Payroll, Onboarding, Time, HR and Analytics solutions over the last six years.

Tim received his MBA from Xavier University in Cincinnati, Ohio and currently sits on their Marketing’s Advisory Board.



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