Bruh if he got labor to less than 10% he can afford food to be like 40% lmao if he can do 60k a day, his on hand inventory can be like 100k+ depending on delivery frequency. If I ever had labor this low and numbers this big my district manager woulda sucked me and the whole kitchen crew off like a sloppy thot
I used to work for a five guys and around Christmas we would get so busy our labor dipped down to like 6-7% for a few weeks. It was a......but much. Never before or since have I fried myself out of breath
42
u/nelrond18 May 21 '25
Most places I've been keep their ideal labour between 10-15%.
I could not imagine how frequent the turns, and how intense that volume, was.
Your team has my respect. I'm curious what your food cost is like lol