As a result, the space may be awkward and inefficiently laid out. Restaurant kitchens are often designed last, after all of the seating area has been designed. Facility Layout and Design and Production Equipment As well, different menus will usually mean a larger number of menu items, also affecting labour.
The number of meal periods can affect the productivity of the restaurant if different menus for each period require set-up and tear-down time. If it serves fewer people than this minimum staffing level can handle, the labour costs will be very high. Each restaurant will have a minimum staffing level without which it cannot operate. The volume of business will affect the amount of labour required. Quantity of Meals and Number of Meal Periods
Also, a restaurant that requires a higher level of skill to prepare complex dishes will require more experienced staff, which in turn means higher wages. Type of ServiceĪ restaurant featuring complex dishes with multiple components will require more labour than a cafeteria-style operation or a fast-food restaurant. Convenience foods made with high-quality ingredients and prepared exactly as recommended by the manufacturer can provide uniform portions of very good quality. The second factor – affecting the quality of the product – is not always evident. However, you must consider two other factors: convenience foods can increase your food costs and may affect the quality of your product. You can reduce your labour costs by using convenience foods. Use of Convenience Foodsįoods prepared on site require more preparation than similar menu items made with convenience foods, such as pre-portioned meats or desserts. If your menu consists of a limited number of items requiring minimal preparation, you will require less time. If you have a menu with many items requiring difficult production techniques, you will require more preparation time per item. The number and complexity of menu items affects the production hours needed.
Labour Costing 18 Factors Affecting Working Performance