Full-service labor reached a median 36.5% of sales in 2024. Labor cost is a distribution problem, not a wage problem: schedule against a forecast, find the leaks, and cut work instead of people.
What a restaurant operations consultant actually does, when an operation genuinely needs one, and how to tell a structural engagement from expensive advice.
A 64% prime cost built on 30% food and 34% labor is a different business from one built on 38% and 26%. How to calculate it properly, what a good number is by concept, and where food cost actually goes.
The guides ranking for "how to hire a restaurant consultant" are written by HR sites and staffing platforms, not operators. Five questions that actually separate a consultant from a slide deck.
