Do you need a more reliable way to forecast, manage, and measure your restaurant labor cost?  Is your team having a difficult time articulating to you what, why, or how the results are what they are?  Do you need to optimize your profit model to recover or grow post COVID-19?  After over 20 years in hospitality management, Jim Taylor realized that there is a gap in the development of management understanding and business optimization strategy and it became clear to him that now more than ever, the F&B industry needs better systems to dig its way out of the hole that it finds itself in. Through working side by side with executives, analysts, and on-premises management, Jim has created a system that works called “The Benchmark 60” and today he is working with restaurateurs, owners, and management teams to educate them from the top down on how to optimize productivity in their businesses, make results more predictable, and results easier to understand. This episode of the GIG Podcast is for you if you are a senior leader, and you are: Tired of getting the same result you have always been getting.Wishing there was a way to ensure your team was more productive and able to produce more consistent results.Searching for a way to predict, train, and measure productivity in your restaurants.Highlights from this episode of the GIG Podcast that you don’t want to miss: 6:35 – Hear about how one of Canada’s most successful restaurant groups has recreated the way of looking at restaurant and F&B profitability.8:40 – What some of the core fundamentals are relating to profitability that every club manager needs to focus on and be aware of.11:10 – What some of the steps are that F&B operators can take to make their operation more productive.14:13 – The standards that clubs can follow to improve the productivity of their F&B business.16:34 – What the factors and influences are that identify when your F&B business is the least and the most productive.20:51 – Find out if these concepts can be applied to small F&B operations at a golf club or if they are only appropriate for large, multi-million-dollar F&B businesses.22:03 – Jim’s thoughts on the pressures that the F&B industry continues to face relating to the upward pressure of rising wage costs and how some businesses have used them to improve their operations overall.This GIG Podcast episode is all about learning how to make your F&B business more predictable, making it easier to forecast than it has been in the past, and ultimately positioning you to see better results on the bottom line. If you want to learn more about ‘The Benchmark 60’ system and ways to add to your restaurant bottom line in as little as 60 days…sometimes even less, please contact [email protected] and speak to an advisor. This could change your profit model forever. www.benchmarksixty.com