Keys to Effective and Financially Healthy Schedules.

Before we dive into creating hours for our restaurant, it is crucial to understand the specific demands of our business, peak sales hours. Each establishment is unique, and knowing its particularities will guide us towards effective management of time and resources. Observing demand patterns over the weeks is the next step.

Identifying times of high influx will allow us to adjust schedules to guarantee optimal service without compromising our percentage of payroll. It is important to observe weekly demand patterns to adjust schedules and optimize care without compromising payroll. When choosing a sales system for restaurants, consider integrable and intelligent options with back office tools, which provide key information for profitability.

  • An equitable distribution of shifts among staff promotes a fair and motivated work environment. Considering employee preferences and necessary coverage fosters an engaged team. Leadership in generating schedules is crucial for the effectiveness and motivation of the team in a restaurant.
  • Training everyone under the same process is ideal, but assigning roles based on skills can maximize efficiency even though everyone must know the work processes and master them, there will be resources with skills that stand out and can help and encourage learning.
  • Clear schedule communication is crucial, and digital tools like those provided by Athoz can improve it and eliminate communication problems in restaurant businesses.
  • Creating a work environment that values ​​the contribution of each employee and promoting their professional development is essential.
  • The importance of working with efficient structure and processes in restaurants and companies will be discussed in a podcast. It is recommended to create schedules that respect the needs of staff for a balance between work and personal life.
  • Continuous training and competency-based shift assignment ensure professional growth and preparation for workplace challenges.

Adjusting schedules according to demand and performance is key to efficiency and team satisfaction in gastronomic businesses. It is vital to know the percentage of viable payroll and use technology for transformation and sustainable success. Distributing schedules according to hour allocation and monitoring their usage in real time is essential to maintaining healthy payroll margins. Training the team is essential for the efficient execution of tasks. Back office technology facilitates these tasks efficiently and accurately.

Example: Suppose the total wages and benefits of employees at a restaurant during a given month are $15,000. Additionally, during the same month, the restaurant generated $50,000 in gross revenue.

To calculate the percentage of payroll in relation to gross income, follow these steps:

  • Calculate the payroll percentage:
    • Payroll percentage = (Total salaries and benefits / Gross income) x 100
    • Payroll percentage = ($15,000 / $50,000) x 100
    • Payroll percentage = 30%

Then, the restaurant’s payroll percentage for that month would be 30%.

Remember that the payroll percentage depends on the type of restaurant, but defining what average your restaurant can sustain is one of the main steps and keys to a healthy payroll.

Once you identify the type of restaurant and the percentage you must have to maintain profitability, you already know how to obtain the payroll percentage and it is also key to obtain the maximum number of hours per employee that you can assign.


Divide the maximum payroll amount by the total number of employees to obtain the maximum amount assignable per employee:

Maximum allocable amount per employee = Maximum payroll amount / Total number of employees Maximum allocable amount per employee = $15,000 / 20 employees Maximum allocable amount per employee = $750 So, the maximum allocable amount per employee would be $750 / Employee wages = hours by employees.

This means that in total, the restaurant could allocate up to $750 in salary and benefits per employee to maintain a 30% payroll percentage.

Again, this is the theory, remember that technology already does it for you, just contact ATHOZ and simplify your business. In the end, simplifying tasks and saving time, which is money, is the winning objective.

Financial PainDescriptionSolution
High Labor CostsHigh payroll costs can place a significant burden on restaurants, especially during times of slow business or seasonality.Implement efficient personnel management systems that optimize schedules, control overtime and help maintain a balance between demand and the number of employees. Additionally, offer training programs to improve staff productivity and consider automating certain tasks to reduce dependence on labor.
Lack of Visibility in the PayrollLack of visibility into labor costs can make it difficult to make informed financial decisions and lead to unpleasant surprises at the end of the month.Use financial management systems that offer detailed, real-time information on payroll, including breakdowns by employee, department or branch. Establish clear budgets and regularly track financial performance to identify areas for improvement and proactively take corrective action.
Compliance with Labor RegulationsComplying with labor regulations can be complex and costly for restaurants, especially in an ever-changing legal environment.Stay up to date on current labor laws and regulations, as well as implement internal policies and procedures that ensure regulatory compliance. Employ legal counsel or outside resources specialized in employment law to ensure that all employment practices are ethical and legal.

Finances in a restaurant are key to avoiding regulatory problems such as not paying salaries on time or having more staff than necessary. It’s important to work proactively to avoid stress and financial risks, such as bad checks. Reviewing time worked, writing appropriate checks, and considering direct bank transfers can be more efficient and economical in the long run.

It is important then, once you know key tips to promote effective work, with a healthy environment and you know the percentage of payroll that your company can maintain, the next most important thing is to save your team’s operational time by using technology in favor of your company, tools that allow you to project how much you are going to invest.

Athoz with our innovative platform, you can project and control your labor costs before you even submit the schedule, ensuring you’re always on budget. The best? Our system allows you to view assignment history per employee, connect directly to the punch clock for time tracking, and easily compare projected versus assigned, all in real time. Worried about overtime? Athoz offers you a brilliant solution: it automatically detects and prevents the creation of unwanted overtime, while allowing you to view the percentage of payroll by area or branch. Don’t be left behind in the race towards operational efficiency! Join Athoz and take your food business to the next level.

Sometimes investing can cost you less and bring more efficiency.

It is estimated that a restaurant that uses technology for schedule management and time tracking can save 10% to 20% in labor costs compared to a restaurant that does not. Without the use of technology, a restaurant is likely to experience higher labor costs due to a lack of efficiency in schedule management and time tracking.

We conclude each post with heartfelt appreciation for the dynamic realm of gastronomy. We hold great admiration for the individuals who breathe life into each culinary creation, crafting unforgettable experiences. At ATHOZ – Back-Office Technology for Restaurants, our commitment to your success is unwavering, driven by our profound understanding, respect, and love for the fervor inherent in every restaurant venture. Together, let us weave gastronomic wonders! With warm regards, Team ATHOZ / /