As seen Aug 6, 2014 | FsVoice inside Nation’s Restaurant News
IT TAKES BACK OF HOUSE GUTS TO POWER FRONT OF HOUSE GLORY. LET US HELP.
This blog supplements our Resource Center content. We hope you visit often to learn more about how back office software can help your restaurant optimize food and labor costs and minimize waste.
Management coverage is a major consideration when piecing together a labor schedule for a restaurant.
Every restaurant has two kinds of back offices. There's the physical one - you know, the prototypical restaurant back office that's so uncomfortable and small it barely fits the manager and his or her computer inside. And, there's the virtual back office - that's the software that literally creates the 'playbook' and task lists for your manager on a daily basis.
As mentioned earlier, labor scheduling is a balancing act, ensuring that customers receive the services they expect within a cost model that allows the restaurant to operate profitably.
Assuming that management has a sound methodology for establishing expected sales and traffic, local general managers in the restaurant space should think seriously about managing the two largest controllable items of their profit and loss statements: cost of goods and direct and supervisory labor. I will speak later about theory and practice around purchasing, but here I want to focus on staffing and labor.