BSP392: Jim Taylor of Benchmark Sixty on Restaurant Employee Retention with Labor Management

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Best Served

Jensen Cummings

265 episodes

1 week ago

Acknowledging and celebrating our Unsung Hospitality Heroes. We value WHY and WHO before what and how in the industry. It's too easy to get caught up in the minutia of what we do and how we do it. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. From childhood guides to ass kicking mentors to the team members in the trenches making it all happen. Help us celebrate these rockstars!

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BSP392: Jim Taylor of Benchmark Sixty on Restaurant Employee Retention with Labor Management

Best Served

16 minutes 56 seconds

3 years ago

BSP392: Jim Taylor of Benchmark Sixty on Restaurant Employee Retention with Labor Management

Jim Taylor is the creator of Benchmark Sixty, a Canadian restaurant financial optimization agency that uses data, benchmarks, and metrics to increase profit margins and improve productivity.

Before starting Benchmark Sixty, he worked for Cactus Club Cafe and helped them grow into the household name they are today in Canada.

6 Questions with Jim Taylor of Benchmark Sixty on Why Restaurant Employees Quit, Labor Management, Investing In People