Tag: workforce-management

Labor is your single largest controllable expense — the right scheduling approach and tools can cut costs while improving service quality and employee retention.

Labor costs run 25-35% of total restaurant sales — your second-largest expense after cost of goods. This guide walks you through a six-step budget framework, data-driven scheduling, technology that pays for itself, and the employee-centered practices that reduce turnover and overtime simultaneously.

Labor is your largest controllable cost, and most restaurants are both overstaffed at the wrong times and understaffed at the wrong times — fixing that gap is where the savings are.

7shifts and Homebase are the two most common scheduling and payroll choices for restaurants — here is what separates them and how to pick the right one for your operation.