Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Dinner Rush Staffing Ratios Drive Restaurant Profit
In this episode, Lucas and Luna break down why the number of back-of-house staff per front-of-house employee during dinner rush is one of the most overlooked profit levers in restaurants. They use real data from a 150-seat independent Italian spot in Chicago that increased its kitchen staff by one person per shift and saw a 12% revenue lift in eight weeks—without raising prices. The hosts explain the 'BOH-to-FOH ratio,' how understaffed kitchens create ticket-time bottlenecks that kill table turns, and why adding a single line cook at the right hour can pay for itself in a single…
The skinny
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