Your labor percentage came in at 20% last week, and everybody's celebrating. But what if your managers had nothing to do with it? In Episode 161 of “The Restaurant Prosperity Formula” podcast, I explain why labor percentage is a scoreboard, not a steering wheel, and why restaurant owners who manage by that single number end up coaching the wrong things. You'll learn why a great labor percentage can hide sloppy management and a bad one can hide a manager who did everything right. I also cover how to turn a percentage target into a daily labor budget your managers can actually use, which numbers to review every day, how small time clock habits quietly drain your profits and how to build managers who can control labor without calling you for permission.

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