| For a small to medium sized restaurant, family | | | | employees are going to find a way to steal food; |
| health insurance will cost you $13,375* per year | | | | this simply writes the cost of theft off. |
| per employee. Many restaurants are offering | | | | - Increase Restaurant Sales Revenue: Employees |
| dental and even 401k's. | | | | will talk friends and family into coming in and trying |
| Why Not Offer Free or Discounted Food? | | | | the food if they believe in it. |
| The purpose of any employee benefit is 2 things: | | | | Don't think of employee meals as 100% of the |
| employee effectiveness at work -which increases | | | | menu cost, it should really be 25%. For example, |
| restaurant sales- and employee retention -which | | | | if your restaurant menu price is $22.00 then the |
| decreases turnover and reduces restaurant labor | | | | real cost for the employee meal would be $5.50. |
| cost from training new employees-. | | | | Some tips for implementing an employee meal |
| By offering employee meals as a benefit you will: | | | | program: |
| - Increase Restaurant Product Knowledge: which | | | | - Conduct Tastings for specials, wine, your most |
| increases passion for selling your food! I've seen | | | | profitable items that you want to push. |
| so many restaurants where the employees know | | | | - Set a Restriction on ordering high restaurant |
| nothing about the food they are selling and are | | | | food cost items. |
| unable to give accurate, 5-star descriptions simply | | | | - Keep a Restaurant Employee Dining Area in |
| because they have not tasted it. | | | | order to maintain professionalism and respect of |
| - Reduce Theft: Part of the cost of giving away | | | | the chefs' line. |
| food can be offset because, let's face it, some | | | | |