8h • Staff and Hiring
Stop Over Staffing Early
I walked into a mid-volume venue that couldn’t understand why their labour was sitting above 38%. On paper, everything looked fine—good team, steady trade—but when service started, the problem was obvious.
The full kitchen and floor team were rostered on from opening, yet for the first 60–90 minutes, there was barely any business. Staff weren’t doing anything wrong—they were just there too early, waiting for customers that hadn’t arrived yet.
The roster had been built around “what might happen” instead of what actually happens. We stripped it back to a lean open, keeping only the essential staff to get through the first part of the day, then staggered the rest of the team to come in closer to peak periods.
Within two weeks, labour dropped to around 30–32% without cutting anyone or hurting service.
In fact, service improved because the team was sharper when it mattered. The fix wasn’t hiring better staff or working harder—it was simply putting the right people in at the right time.
And it all started by following the labour cost control in this link below.
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Stop Over Staffing Early
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