Improving productivity: employee scheduling and task planning

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One of the restaurant industry's major costs is for payroll and benefits; the industry average is more than 30 per cent of sales. The control of this cost should be of obvious concern to management.

Improved scheduling of employees and planning of their tasks can help significantly. Industry consultants have indicated that potential savings of 10 to 20 per cent of labor costs can be expected through employee scheduling. This could represent savings of 3 to 6 per cent of sales.