As 2012 draws to a close and we begin looking toward 2013, there’s one theme already bubbling to the surface: limited-service restaurants (LSR) will be evaluating their workforce structures next year.

Every healthy business looks at their staffing approach from time to time, but with a myriad of outside forces at play in 2013, restaurant owners and operators are focused, perhaps more now than ever, on the workforce composition — i.e., part time vs. full time — that will deliver the best results for their business.

So what forces are triggering this evaluation trend and how can you determine what approach will work best for your restaurant?

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