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HOW TO BRING YOUR RESTAURANT’S EMPLOYEE SCHEDULE TO THE NEXT LEVEL

Restaurants that thrive are the result of many small, but important things being done right.

It all comes down to consistency.

Every visit to a diner should be a memorable one. You can be sure that they will bring along their friends and family next time they enjoy a delicious meal.

Guess what?

They will expect the same delicious food, great service, and wonderful ambiance every time. It all comes down to routines, routines, checklists and habits. It is essential to have a stocked pantry, freezer, and fridge. It is essential to have clean dishes, clean napkins, and a tidy dining area. Friendly service is essential at the table, at the phone and at the door.

Optimizing human capital is the only way to make it all happen. You need a clear schedule so that your staff is well-trained and ready to take on any challenge.

Inconsistency in scheduling, working during breaks, and understaffing can quickly add up and leave your team feeling exhausted and spread thin. This mentality can lead to poor service, mistakes, and cut corners.

You’ll also see happier servers, better retention and satisfied customers if your restaurant takes employee scheduling seriously. Let’s show you how.

The right software can make your life easier

When you add up all variables such as personal preferences, vacation requests, shift cover requests, random holidays and attrition, employee scheduling can be a tedious task. Modern software solutions have made employee scheduling much easier.

ZoomShift is a scheduling tool that cuts down on time and effort. It uses drag-and-drop scheduling tools and has scheduling templates. You don’t need to spend hours calling or emailing to find replacements for your staff.

ZoomShift notifies everyone when the schedule changes and reminds them when there is a shift. This means that there is more team accountability , and less no-shows and late arrivals . Everyone wins.

MAKE PEAK TIMEES YOUR PRIORITY

Maximizing your shift staffing ratio won’t happen overnight. It takes time to find the right balance between overstaffing to save money, and understaffing in order to provide a great customer experience. You can follow the Pareto Principle, or as some refer to it, the 80/20 Rule. The 80/20 rule is at the core of . It means to determine which efforts yield the best results.

You should ensure that peak times are considered when scheduling employee restaurants. You make more money Fridays and Saturdays, as you would with most restaurants.

Pareto says that you can earn approximately 80% of your profits within two days (or 28% of the weeks). You’ll need to keep track of your numbers on the busiest days so that you have enough staff and the best people available when you need them.

You can be flexible and plan ahead for these shifts. You’ll be less likely to receive last-minute changes requests if you have more notice.

CARVE YOUR TIME FOR SIDE WORK

Peak is the priority. There’s no doubt about that. The day shift is where magic happens. This is when everything gets put in its place.

You can find some housekeeping tasks that people can perform during slower shifts to help you balance your staffing ratios. I can think of chopping vegetables, making stock, or creating desserts. You also need to clean, stock, order, and train. You can probably get started on anything that is usually reserved for the end before the crowd arrives.

Side work has the advantage of keeping your staff awake at night and ensuring that you have enough people available to respond to any emergency.

RELIEVERLY CRUNCH THE NUMBERS

To ensure that your staffing is efficient, take a few minutes every 2-3 months to review your labor costs and revenue. Even the smallest changes to your schedule can make a big difference in the long-term.

Perhaps you don’t have to hire your highest-paid employees for a shift that’s already losing you money. Or maybe you can save on overtime costs by having a part-time server work a few nights per week. These are the insights that you will get if you take a moment to reflect on your labor costs and revenue.

Engage your staff while you’re at the task. You’ll get their opinions on ways to improve the posting process, optimize shifts, and enhance the schedule.

SURE THAT EVERYONE GETS A FAIR DEAL

Your staff want to work high-paying shifts but they also want to be able to work day shifts. They seek balance. Yes, it is important to have your best people work longer shifts. This improves customer service and strengthens your dinner group.

You could also burn them out by working too hard. While stacking the deck is fine, it’s important to make sure your top performers are getting what they need.

Even younger employees should be given the chance to work on the busier shifts. It’s the best way for them to learn and take responsibility when they are most needed. It’s important to review the breaks schedule, even if you are considering everyone’s needs.

Two days off in succession can keep morale high and make sure your staff are fully rested before their next shift. You don’t need to take weekends off, as peak times are not always available. However, two days off during the week is sufficient.

THE BOTTOM LINE

If you are looking for ways to increase revenue, reduce costs and improve customer service, your employee schedule may be the solution.

You should give your weekends and dinner rush priority and make time for side work. To ensure everyone is getting fair compensation, you should run the numbers every now and again. Do yourself a favor by investing in ZoomShift, a premium restaurant scheduling software. You will be appreciated by your managers, staff, customers, and employees.

Guest Author Bio – Sam Molony works in the marketing department at ZoomShift. This is the most popular employee scheduling software. Sam can be found playing sports or cooking up a storm at the kitchen when he’s not writing new content.

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