The thing about labour saving in the food industry is that it’s...

The thing about labour saving in the food industry is that it’s an extremely fine line between saving a few dollars and completely ruining the customer experience by not having staff in place when you need them,
The best way to keep your wages in check is by growing turnover, I have never seen a good business shrink in size to greatness, grow the revenue line and everything else falls into place.
By the way does anybody know how many shops they have open at the moment, trying to get my head around what each store is valued at.