More efficiency and revenue with optimized shift planning
Posted: Tue Jan 07, 2025 6:11 am
In this article, catering consultant Jens Ertel explains what you can achieve by optimizing your roster and what you should pay particular attention to.
Things are finally kazakhstan phone data starting again. Everyone is back: your guests and employees. But are your worries too? If you take the opportunity now and make the right adjustments in your business, you will be less worried about an uncertain future. Since personnel costs are now the biggest cost factor in the catering industry, improved deployment planning offers many opportunities for increasing profits.
Two key figures are important for planning the deployment of your employees: the number of employee hours worked and employee productivity.
How to optimize the “employee hours used”
After the lockdown, many of your colleagues will open at the tried and tested times. But is that sensible and lucrative? Are the sales throughout the day enough to pay your team? You can find out by analyzing the sales throughout the day from your cash register system . However, you should evaluate the weekends differently, because your guests' consumption behavior is usually different during the week than during the week. Sales at the beginning and end times are particularly interesting: Because in these "off-peak times", i.e. the hour before the first sale and one hour before the last employee leaves, most of the time only preparatory and follow-up work is done. During these times, you have very little or no sales. Of course, these working hours are important. After all, you need a good "mise en place" and sensible documentation of your HACCP requirements ( your hygiene management ). But from a business perspective, so many employee hours are created before the first euro of sales lands in the till. To get a better overview of the number of hours employees work during off-peak times, add up all the hours you work during off-peak times each week or month - and of course your own time. You will notice that there are a number of hours that are reducing your profit.
When planning, always observe the legal regulations regarding working and rest times in the catering industry as well as the legally stipulated minimum requirements regarding
Things are finally kazakhstan phone data starting again. Everyone is back: your guests and employees. But are your worries too? If you take the opportunity now and make the right adjustments in your business, you will be less worried about an uncertain future. Since personnel costs are now the biggest cost factor in the catering industry, improved deployment planning offers many opportunities for increasing profits.
Two key figures are important for planning the deployment of your employees: the number of employee hours worked and employee productivity.
How to optimize the “employee hours used”
After the lockdown, many of your colleagues will open at the tried and tested times. But is that sensible and lucrative? Are the sales throughout the day enough to pay your team? You can find out by analyzing the sales throughout the day from your cash register system . However, you should evaluate the weekends differently, because your guests' consumption behavior is usually different during the week than during the week. Sales at the beginning and end times are particularly interesting: Because in these "off-peak times", i.e. the hour before the first sale and one hour before the last employee leaves, most of the time only preparatory and follow-up work is done. During these times, you have very little or no sales. Of course, these working hours are important. After all, you need a good "mise en place" and sensible documentation of your HACCP requirements ( your hygiene management ). But from a business perspective, so many employee hours are created before the first euro of sales lands in the till. To get a better overview of the number of hours employees work during off-peak times, add up all the hours you work during off-peak times each week or month - and of course your own time. You will notice that there are a number of hours that are reducing your profit.
When planning, always observe the legal regulations regarding working and rest times in the catering industry as well as the legally stipulated minimum requirements regarding