With labor costs rising along with energy and food costs, restaurant operators may think layoffs are a quick solution to protect the bottom line, but workplace consultant Mark Wilbur advises clients to slow down and do a thorough analysis of their entire operation before cutting jobs.Layoffs can create a fearful environment in a business and cause star performers to head for the door, says Wilbur, president and chief executive of the Employer Group, a 111-year-old human resources firm in Los ...

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