Private equity can be a tough business. So is the restaurant industry. Imagine combining the two. A private equity firm first and foremost must have wealth. And it must be adept at conserving and building that wealth. Those are the main criteria for success. As for running a restaurant, the margins can be thin. This is why, for any restaurant, among the most time-consuming activities (and greatest operational costs) are those associated with employing people effectively and compliantly. Scheduling is a big one here. Putting together employees’ hours is another. With non-exempt staff’s fluctuating hours and toggling between workweeks considered part-time and full-time under the law, benefits administration can be a big challenge, too. At a restaurant, these operational costs have a way of easily […]
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