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Single
Units
Case
9. Labor Cost & Management System
Client
Issues
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BOH labor could not meet service times
or product quality levels
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Ticket fulfillment times ran over an
hour
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BOH work force was transient; turnover
reached 30% per week
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BOH crew lacked culinary and business
leadership
Approach
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Implemented a par production system
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Retrained BOH personnel
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Recruited new key staff members
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Revised all recipe and production
plans
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Implemented a Labor Budgeting System
Results
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Cut ticket fulfillment times to 15
minutes for first course
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Improved and stabilized food quality
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Cut BOH labor turnover in half
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Cut BOH labor costs by 6 points
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Labor Cost
Management
Fine Dine,
Catering Complex
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