Variables can be many different things to a hotel or restaurant, but the most decisive variable is labor cost. Labor cost can make or break your bottom line profit for the week, month or even the year. Don’t leave your operation vulnerable because you scheduled wrong, cross train and hold your employee’s accountable for the actions. Maybe you need to be creative and have incentive programs for your staff, this will ensure that they come to work and perform the way they should. It is less expensive to have incentives than to run ads in the paper constantly hiring and spending money training it also will ensure quality of the product and the service you provide for your customers.

1. Food – Tied to commodities market report, transportation/shipping costs, Acts of God
2. Beverage – Vintages, ABC Control, Monopoly on Distributions, Availability
3. Labor – Based on volume & sales, Efficiency & skill, Food Cost & Quality, Wages & Hours compared to sales, Yield – Benefits, industry standard average labor costs – 24%
4. Utilities – Phone/Answering/Voicemail/Internet, Cable, Trash & Sewage, Gas, Electricity and Water
5. Marketing/Advertising – printing, yellow pages, radio, TV, coupons & mailers, Gift cards, donations, signs & banners, In store gift shop
6. Hiring & Training – cost of hiring, cost of classifieds, interviewing & reference checks, background checks
7. Tax & Licensing – Property taxes, local tax, sales tax, employee taxes, food tax
8. Repairs & Maintenance
9. Fees – credit card processing, Franchise fee’s when applicable

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