The end of summer and start of fall are challenging times for any operator when it comes to scheduling for a variety of reasons, including losing your seasonal staff, school schedule changes availability, and of course, the new hires need to be incorporated into the remaining slots in your schedule. The goal is to make these necessary changes and still maintain profitability while creating a high-quality guest experience.

Changing Labor Costs

The restaurant industry is one of the most difficult industries in which to succeed because prime costs for labor can amount to as much as 35% of sales for full‐service restaurants, necessitating the need for tight labor controls to maximize day‐to‐day profits. Some of the factors that influence labor costs are increasing minimum-wage, break, and meal period regulations, the number of guests that frequent your restaurant, and the availability of the actual labor itself.

Theoretical labor cost is also an important aspect of opening and operating a restaurant. To calculate it you must consider, for each job category in your operation, how many customers can be handled with each hour of labor? Then, convert this theoretical labor dollar to a percentage of sales and manage this against the actual labor cost.

The timely collection of relevant, detailed and accurate sales and labor information is critical to understanding and controlling labor costs. Do you have all the tools you need to efficiently review your labor data, analyze sales data, set-theoretical labor costs and adjust your employee schedules to maximize your profits?

All these tools are available with Ctuit’s Labor Scheduling modules. Contact us if you have any questions or want to schedule a demonstration.