Schedule restaurant staff around demand, not habit

Weekly sales totals are too blunt for scheduling. Break demand into 30-minute intervals, then add the work that happens before opening and after the last order.

Plan by station workload

Forecast covers, order mix, delivery volume, and reservations. Translate that into station needs, not just a headcount. A grill-heavy evening and a delivery-heavy lunch can generate the same revenue with completely different labour.

Publish schedules early and measure actual labour cost, overtime, ticket time, and missed breaks. Change the template only when several comparable weeks show the same pattern.