Christin Marvin is a distinguished restaurant coach, author, speaker and host of the restaurant leadership podcast, No Hesitations. With over twenty years of experience, Christin has established herself as a preeminent authority in the field, having spent time in both fine dining and high-volume growth concepts. 

As the founder of Solutions by Christin, she partners with independent restaurant owners to address their most pressing leadership and business challenges, enabling them to focus their time and energy where it matters most. Christin excels in personalized one-on-one coaching and facilitating impactful leadership workshops. 

When you embark on a coaching journey with Christin, it's not merely about coaching; it becomes a transformative adventure, breaking down barriers and propelling you to levels of success you may have never imagined possible.

Christin Marvin

At Benchmark Sixty, we know that you want to be a great restaurant operator. An operator who wants to have long-term success regardless of inflation, labor shortages, or other common challenges. In order to operate that way, it’s important to understand how data and information can improve your business.

Unfortunately, most restaurant owners don’t have time to sift through information or study data because they’re too busy running their restaurants! This can be frustrating, and it leaves so many owners feeling stuck in the mindset that, “this is the way we’ve always done it.”

Benchmark Sixty is a consulting firm that believes no restaurant owner should feel stuck or like external problems are controlling their business. You shouldn’t have to feel like you have no choice but to hope that the old ways will work. That’s why we use a holistic method of analyzing data in a way that immediately pinpoints opportunities and provides a gateway to solving your problems.

Our three-step process allows us to better understand your:

Concept. Every business is different and should be operated as such.

Productivity. We measure this using a proprietary strategy.

Data. In minutes, we’ll have answers to help us better understand your business as a whole.

With Benchmark Sixty on your side, we can work to change the way the entire restaurant industry looks at labor costs in an attempt to better protect people and profit. Reach out to us to learn more about our hospitality consulting services or to get started today.

Benchmark Sixty Restaurant Services

Everything you've been taught about restaurant labor management is wrong.


After hundreds of restaurants, I'm sure of it.


The ones struggling with labor rarely have a labor problem.

They have a productivity problem.
They have a business model problem. 
They have a data interpretation problem. 


Here's what I mean:

Two restaurants. Same concept. Same market. Same menu complexity.

One runs 28% labor and prints money.
The other runs 28% labor and bleeds cash.

Same percentage. Completely different outcomes.


Because labor percentage doesn't tell you anything useful.


It tells you what you spent vs sales. 
It doesn't tell you what you got for it.


𝗧𝗵𝗲 𝗿𝗲𝗮𝗹 𝗾𝘂𝗲𝘀𝘁𝗶𝗼𝗻 𝗶𝘀𝗻'𝘁 "𝗵𝗼𝘄 𝗺𝘂𝗰𝗵 𝗹𝗮𝗯𝗼𝗿?"

It's "how much output per labor hour?"


When you don't know that number, you're flying blind.


So you do what everyone does:

Cut hours when things get tight.
Add hours when things feel busy.
React instead of design.


And the result?

→ Burnout when you're understaffed
→ Waste when you're overstaffed
→ Chaos either way
→ Good people walking out the door


This is why I talk about the concept of “Optimal Productivity Zone.”


It's not a magic number. It's a range.


The sweet spot where your team can deliver great service, protect the guest experience, and generate profit, without running themselves into the ground.


Every restaurant has one.


Almost nobody knows theirs.


The restaurants that feel calm? 

The ones where the team isn't drowning?

They didn't get there by cutting harder.

They got there by measuring what actually matters.


Clarity beats cutting. Every time.


If you've ever felt like you're doing everything right on labor and still losing… this is probably why.



👊🏻



If this hit home, comment "OPZ" below.

I'll send you the framework I use with every restaurant I work with to find their zone.

Ps. OPZ is often the difference between profit and no profit. So please repost this so others battling the same challenges can see it. ♻️



#restaurantindustry #restaurants #leadership

Jim Taylor

Business model & labor optimization for restaurant owners & operators | Recover $60K–$2M+ without raising prices | Advisor | 2× Author | Restaurateur

Stop trying to "price your way" out of a productivity problem.

If you pass labor costs to the guest without fixing your internal systems, you aren't solving the issue - you’re just driving customers away.


#restaurants #profitability #minimumwage

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