{"id":4948,"date":"2018-10-02T04:00:42","date_gmt":"2018-10-02T09:00:42","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=4948"},"modified":"2020-01-13T20:07:42","modified_gmt":"2020-01-13T20:07:42","slug":"como-optimizar-los-costos-laborales-en-su-restaurante","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/es\/blog\/food-safety\/how-to-streamline-labour-costs-in-your-restaurant\/","title":{"rendered":"C\u00f3mo optimizar los costos de mano de obra en su restaurante"},"content":{"rendered":"<p>Independientemente del tema, el tama\u00f1o, la ubicaci\u00f3n geogr\u00e1fica o la clientela objetivo, todos los restaurantes tienen una preocupaci\u00f3n importante en com\u00fan: los costos laborales. Encontrar un equilibrio entre tener suficiente personal para cubrir la hora punta de la cena y mantener su presupuesto bajo control no es una tarea f\u00e1cil. Adem\u00e1s, las empresas tienen que aumentar los ingresos en un mercado competitivo, mientras que el costo de la mano de obra sigue aumentando. Entonces, \u00bfc\u00f3mo se asegura un personal de calidad sin dejar de tener en cuenta el margen de beneficio? Hay algunas maneras principales de reducir los costos laborales en los restaurantes sin sacrificar la calidad, el talento y el servicio al cliente.<\/p>\n<p><a href=\"https:\/\/pixabay.com\/en\/restaurant-cooking-chef-kitchen-1284351\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4949 size-full\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen.jpg\" alt=\"\" width=\"960\" height=\"640\" srcset=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen.jpg 960w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-320x213.jpg 320w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-760x507.jpg 760w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-560x373.jpg 560w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-900x600.jpg 900w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-600x400.jpg 600w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2018\/10\/restaurant-cooking-chef-kitchen-300x200.jpg 300w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><\/p>\n<p>Primero, es fundamental hacer lo que puedas para\u00a0<strong>prevenir la rotaci\u00f3n<\/strong>. La industria de la restauraci\u00f3n experimenta una de las tasas de rotaci\u00f3n de personal m\u00e1s altas para empleados por horas y de nivel de supervisi\u00f3n. De hecho, las tasas de rotaci\u00f3n son actualmente las m\u00e1s altas en d\u00e9cadas. Se invierte tiempo, dinero y recursos en capacitar a nuevos empleados y, cuando se van, ese gasto se desperdicia. Una forma de prevenir las tasas de rotaci\u00f3n es contratar inteligentemente, buscando candidatos de calidad con un historial laboral leal y dedicado. Intente contratar a personas con experiencia, requerir\u00e1n menos capacitaci\u00f3n y se adaptar\u00e1n m\u00e1s r\u00e1pido a sus procedimientos.<\/p>\n<p>Aseg\u00farate de programar de manera justa y de tener una buena combinaci\u00f3n de empleados a tiempo parcial y completo. Evita el exceso de personal, ya que los salarios adicionales se acumulan y ya sabes lo que dicen de demasiados cocineros en la cocina; se vuelve bastante abarrotado.<\/p>\n<p><a href=\"https:\/\/pixabay.com\/en\/board-business-company-creative-2449726\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-4950\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/board-business.jpg\" alt=\"\" width=\"960\" height=\"640\" \/><\/a><\/p>\n<p>Tanto los empleados experimentados como los nuevos les costar\u00e1n dinero si no cumplen con ciertos est\u00e1ndares de calidad y eficiencia. Cuando t\u00fa\u00a0<strong>mejorar la capacitaci\u00f3n,<\/strong>\u00a0Puedes contratar a menos personas porque las que ya tienes est\u00e1n bien capacitadas y son h\u00e1biles. Capacita al personal en varias \u00e1reas para que todos puedan colaborar cuando ciertas estaciones est\u00e9n lentas o alguien est\u00e9 enfermo. Realiza reuniones regulares con el personal y mantenlo al d\u00eda sobre los procedimientos y m\u00e9todos actuales. Una comunicaci\u00f3n abierta entre todos garantizar\u00e1 que todos est\u00e9n al tanto.<\/p>\n<p>Un buen m\u00e9todo para controlar los costos laborales es aplicar la f\u00f3rmula del costo de alimentos a cada elemento del men\u00fa. Saquen las calculadoras para este paso. S\u00ed, consume tiempo. Pero s\u00ed, es esencial para reducir los costos de los restaurantes. Aqu\u00ed est\u00e1 la f\u00f3rmula:<\/p>\n<p><strong>Porcentaje de costo de alimentos = Costo total de los ingredientes \/ Precio del \u00edtem del men\u00fa<\/strong><\/p>\n<p>El porcentaje del coste de los alimentos te indicar\u00e1 cu\u00e1nto est\u00e1s gastando en ingredientes en comparaci\u00f3n con el precio de cada plato del men\u00fa. Un coste de los alimentos ideal deber\u00eda situarse entre el 15 % y el 30 % (lo que significa que tus ingresos brutos por plato son del 70 % al 85 %). Si reduces el porcentaje del coste de los alimentos, podr\u00e1s destinar un poco m\u00e1s de presupuesto a la mano de obra.<\/p>\n<p>Otra forma de reducir los costos laborales es\u00a0<strong>optimiza la eficiencia de tu cocina.<\/strong> Puedes hacer eso de varias maneras. La soluci\u00f3n m\u00e1s f\u00e1cil y r\u00e1pida es ajustar c\u00f3mo preparas tu comida. Usar un sistema de etiquetado de alimentos acelerar\u00e1 tu preparaci\u00f3n de alimentos. Las etiquetas de alimentos est\u00e1n codificadas por colores y son f\u00e1ciles de quitar y colocar en los recipientes. Los sistemas de rotaci\u00f3n de alimentos te ayudan a mejorar la gesti\u00f3n de inventario, controlar las fechas de caducidad, evitar la contaminaci\u00f3n cruzada, garantizar la seguridad del cliente, asegurar a los inspectores de salud que la cocina cumple con el c\u00f3digo, reducir el desperdicio y ahorrarte tiempo y dinero.<\/p>","protected":false},"excerpt":{"rendered":"<p>[:en]Regardless of theme, size, geographic location or target clientele, all restaurants have one major concern in common: labour costs. Finding a balance between enough staff to cover the dinner rush&#8230;[:]<\/p>\n","protected":false},"author":5,"featured_media":9152,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[73,72],"tags":[],"class_list":["post-4948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety","category-industry-resources"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>NCCO Blog | Food Safety | How to Streamline Labour Costs in your Restaurant<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ncco.eu\/es\/blog\/seguridad-alimentaria\/como-optimizar-los-costos-laborales-en-su-restaurante\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NCCO Blog | Food Safety | How to Streamline Labour Costs in your Restaurant\" \/>\n<meta property=\"og:description\" content=\"[:en]Regardless of theme, size, geographic location or target clientele, all restaurants have one major concern in common: labour costs. 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