You Do The Math, For Your Customers

Published Monday, July 14, 2008

Sure, full-service restaurateurs suffer financially in a lousy economy like the one we’ve got now. So do their wait staffers, for whom the combination of fewer customers with less to spend translates to shorter shifts, fewer tables, a drastic reduction in tip income and, often, an immediate search for a better-paying job. Is there anything you can do to help them earn enough to stick around until the restaurant market rebounds? Three professors say there is—and their solution won’t cost you a dime. There isn’t a single set of numbers that will tell you ...

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