PROTECTING THE BOTTOM LINE

Understanding staffing needs is a vital aspect of running a profitable restaurant. Unlike traditional office roles where employees might work a standard 40-hour week, the restaurant industry demands flexibility to meet fluctuating customer demands, avoid overtime costs, and cope with inevitable turnover. For example, if you have eight employees working in the restaurant at once, you might need to have a total of twenty-two staff members on your payroll. This difference accounts for varying shift schedules, part-time employees, and the continuous need to replace team members who move on.

Constantly hiring and ensuring you have the right amount of staff not only helps maintain service quality but also keeps labor costs under control. Having too few staff members can lead to overworked employees and potential overtime expenses, while having too many can lead to unnecessary labor costs. Striking the right balance is key to maximizing profit in the restaurant, requiring continuous attention to hiring practices, scheduling, and ongoing training to ensure a smooth, cost-effective operation.