Forecast by daypart
A weekly sales total hides the peaks. Use historical sales and transactions by day and hour, then adjust for known events, holidays, and changes in opening hours.
- Keep prep, opening, closing, and training time in the plan.
- Identify minimum safe coverage by station and skill.
- Document adjustments so the forecast can be reviewed later.
Use more than one measure
Labor percentage compares cost with revenue. Sales per labor hour compares revenue with hours. Both can improve when sales rise, even if the schedule does not change.
- Calculate sales per labor hour as net sales ÷ worked hours.
- Review service time, overtime, and missed breaks alongside efficiency.
- Use fully loaded labor cost when comparing financial scenarios.
Review before changing coverage
Ask whether a variance reflects a demand forecast error, a scheduling issue, or time spent on necessary work. Check local scheduling and employment requirements with your HR adviser.
- Compare scheduled hours with worked hours.
- Look at the busiest and quietest dayparts separately.
- Test a small change and watch guest experience.
Give the next step an owner and a review date.
Use this guide to structure a team conversation. Document the assumptions, choose a focused action, and revisit the result.
Explore restaurant calculatorsEducational operating guidance. Adapt the process to your restaurant and review professional matters with the relevant qualified advisers.