Gary Van Gundy Jr.
Labor Control Without Killing Morale
Lower labor costs without burning out your team or yourself.
Labor is the largest controllable expense in a restaurant—and one of the most emotional. Too often, labor control turns into last-minute cuts, frustrated managers, and disengaged employees. The result? Short-term savings and long-term damage.
This guide shows a better way.
Labor Control Without Killing Morale teaches restaurant owners and managers how to control labor through planning, leadership, and smarter decisions—not panic cuts and constant pressure.
This isn’t about working people harder.
It’s about running the business smarter.
What you’ll learn:
Why labor problems are usually caused by habits and systems, not wage rates
The three labor traps managers fall into that quietly drive costs up
How to schedule smarter without overstaffing or undercutting service
How to coach productivity instead of cutting hours
A simple weekly labor reset to prevent surprises
Early warning signs that labor is drifting off track—before it becomes a crisis
Who this is for:
Owners who want better labor control without high turnover
General managers responsible for labor performance
Multi-unit operators looking for consistency
Leaders who want accountability without resentment
Why this works:
Strong labor control doesn’t come from fear or micromanagement. It comes from clarity, planning, and leadership. This guide is built from real operating experience and focuses on what actually works in the day-to-day reality of running a restaurant.
If labor feels like a constant battle, this guide helps you regain control—without losing your people.
Format: Downloadable PDF
Price: $9
