Rising minimum wage has restaurant owners across asking themselves, “How do I deal with higher labor costs?”
While the increase to minimum wage is unavoidable, it doesn’t have to mean cutting staff, raising prices, and driving away customers. Your restaurant can remain profitable with some strategic management choices.
Learn how to keep these costs low and keep your bottom line, staff, and diners happy.
Dana is the former Content Marketing Manager at TouchBistro, sharing tips for and stories of restaurateurs turning their passion into success. She loves homemade hot sauce, deep fried pickles and finding excuses to consume real maple syrup.
