Best way to control or manage labor cost
So there are suggestions that labor cost should be kept at 25-30%. Are these considered the right range for pho restaurants? And in any case, are there ways to lower labor costs? Why are these so hard to control?
@dishes209 I'm not an expert in trademark issues but ...
By chuynh, 1 week ago
@vungtaukid6092 I've worked with a lot of restaurant op...
By chuynh, 2 weeks ago
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