| | Oct 31 | food
Scheduling is a tough, time-consuming job for restaurant managers which nevertheless often results in disgruntled employees who start thinking another job would be a good move. Nate DaPore, president and CEO at PeopleMatter, offers some tips for better, more efficient scheduling.
Putting out fires isn’t just a job for firefighters. In the restaurant world, a typical day is full of pop-up fires, in the figurative sense, of course. A salty customer, a no-show team member, a busier-than-usual late lunch crowd on a Tuesday, or the day someone dropped the ball and forgot to order more [insert most important menu item here]. Most of those everyday problems could be helped – or straight up avoided – with one thing: a better schedule.
Your people are real people. They get sick....