Leveraging technology to manage restaurant labor costs WHITE PAPER SPONSORED BY: By Richard Slawsky | Contributing writer, Fast Casual DEVELOPED AND PUBLISHED BY© 2020 Networld Media Group | Sponsored by SynergySuite 2 Labor represents one of the largest expenditures for a restaurant, second only to food. You are going to potentially lose thousands in labor dollars this year. Labor can make or break a restaurant, being the one variable that exists in all facets of a restaurant’s core functionality and a top concern among managers and owners, according to Restaurant Resource Group. You are going to invest most of this labor in the kitchen—the most labor-intensive aspect of your restaurant. This will impact everything from customer satisfaction to food cost, food quality, menu flex

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