Effective scheduling tip

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A Scheduling Insight Even a Seasoned Restaurant Pro May Have Overlooked

Restaurant consultant David Scott Peters shared with us a simple and smart insight on creating an employee schedule. He referred to it as, the backward scheduling priority.

He explained that a common mistake many managers make is to prepare a schedule in date order, that is, start with Monday and end on Sunday.

Instead, number your days of the week 1 to 7 with 1 being the busiest and 7 the slowest. Then prepare your schedule from 1 to 7, busiest first, slowest last.

This makes it easier to give scheduling priority to your busiest nights when you need your best people the most. Slower, lower priority days don’t require the same degree of skills and offer more flexibility when assigning staff. It also gives managers more control over potential overtime situations too.

originally published at Restaurantowner.com