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  "documentTitle": "Darden Restaurants, Inc. (DRI)",
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  "authorName": "Jeffrey C. Smith",
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      "text": "Proved successful for Brinker",
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      "text": "One of the biggest drivers of increasing margins is labor. Focus on consistent food and faster service, while eliminating some kitchen positions and reduce labor costs. Engineer efficient kitchens to bring down labor costs. Change the front-of-the-house service to rely more on tipped servers, less on higher-salaried or higher-wage bussers and food runners. Delivering a better guest experience through enhanced labor will satisfy customers and reduce costs. Effectively manage schedules so that cooks can do less prep work and delegate that to part-timers. Optimize scheduling to account for peak periods and slow times. Increase performance-based incentive pay. Connect important financial metrics and guest satisfaction measures to labor efficiencies. Heightened importance on restaurant general managers with a keen focus on superior training strategies.",
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      "text": "High labor costs\n\nWith its very high AUV and average check, Olive Garden should be among the lowest in terms of labor costs. Surprisingly, Olive Garden has some of the highest labor costs.",
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