I'm simply curious what the targeted labor cost in your kitchens is, not counting salaried employees. I am required to run 10% and nothing more (if I want to keep my job). My targeted food cost is 24.5%. Where are you guys at? I generally staff heavy and then cut as the shift progresses; people are always anxious to go home early. Do you guys do the same?
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6/5/99 at 10:45pm