@owner_dot_com: Paying your staff more doesn't mean sacrificing your margins. It can mean designing better incentives👇 A strong compensation system has three parts: 🟢 Base pay for doing the job well. 🟢 Upside when someone creates measurable value. 🟢 Clear targets that protect both profitability and the guest experience. The mistake is creating bonuses around one metric. ❌ Profit-only bonuses can encourage cutting labour or food costs at the expense of the guest. ❌ Sales-only bonuses can encourage chasing revenue without protecting margins. ✅ Better incentives balance sales, labour, food cost and guest experience. When the team helps the restaurant become more profitable without cutting corners, everyone has a reason to win. The goal isn't just to divide the pie differently. It's to make the pie bigger for everyone.

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2026-09-25 20:31:14

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