Restaurant Schedules

Labor cost in a restaurant is extremely important to control. The schedule should start with the numbers budgeted. This is called “schedule to budget”. The ending dollar amount of the schedule needs to be under the budgeted amount. If a special banquet was scheduled after the budget was written, the percent of sales should still be lower than the budget. Labor $ divided by sales equals your labor %. If sales are lower than budgeted then labor needs to be reduced. That is why it is important to monitor with the use of a labor sheet daily and even during each shift. Send people home when sales are not what you expected. Below is a link to a labor sheet that provides a lot of information that will be useful for the managers in their monitoring of labor cost.

Labor Worksheet Example

If you would like Social Media Connected to help set up your labor schedule sheet Email: Social Media Connected


About Social Media Connected

A social driven Maine based company serving the needs of businesses and promoting Maine as the destination state.
This entry was posted in Restaurant Management Tools and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s