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Restaurant Cost Efficiency with Realtion to Labor Costs

by Keagan Anderson


Submitted : Fall 2016

In my project I compared hourly sales and labor costs over a two week period at an undisclosed Crispers restaurant location in order to determine how efficiently the labor is being distributed based on level of business over time. This is done by first determining the average cost of labor for every hour in order to create an average model of a day using multiple days of data. Then, the average inflow of revenue per hour has the average cost of labor per hour subtracted from it and plotted against time and an equation will be produced. This equation can then be scaled to be used to represent the ideal distribution of labor costs over an average day.



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Advisors :
Arcadii Grinshpan, Mathematics and Statistics
Shane Anderson, Crispers
Suggested By :
Keagan Anderson