Jim Taylor, Founder + CEO at Benchmark Sixty Restaurant Services and partner at Le Crocodile restaurant in Vancouver, discusses the importance of understanding labor models and managing workload in restaurants. He explains how measuring workload, similar to professional sports, can help prevent burnout and improve performance. Jim also emphasizes the need to focus on dollar contribution rather than just percentage cost when managing food costs. Overall, Jim shares insights on how restaurant owners and operators can optimize their business models for profitability and employee satisfaction.
