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Almost every operator watches their labour percentage. Almost none ask the right question about it. Guy Leggatt on why labour is a symptom of misalignment — not the root cause.
Covers per labour hour (CPLH) tells you whether your restaurant is running well before the financial damage shows up. Guy Leggatt explains how to use it.
The restaurant industry's challenges aren't a failure of effort — they're a failure of structure. Jim Taylor explains why restaurants were never intentionally designed, and what operators can do about it.