Use tech to remove the hunches from your scheduling

​Even in more normal times, there is often waste lurking in a restaurant’s labor structure. You might have too many or too few employees on hand to serve customers or close for the night, or simply have too many occasions when your staff have idle minutes between tasks. Using tech to manage your labor isn’t about replacing your people with machines, but about accumulating evidence to demonstrate what labor is required to complete various tasks and then ensuring you deploy the ideal number of people to execute those tasks. You may feel that after many years running a restaurant, you have a good gut feel for how many people you need and when – but you might be surprised by the hidden waste that tech can reveal to you. (Noodles & Company learned recently via the use of HotSchedules, for example, that having five or six employees handle closing-shift duties was taking one hour, while the same duties took just 45 minutes when they scaled the number of closing-shift staff down to four people.)