For most restaurants, hotels and warehouses, staff is the biggest cost. At the same time, it is hard to see in advance whether a schedule is too heavy or too thin. Here are five ways to take control.
1. Track staff cost as a share of revenue
Compare what the schedule costs with what you sell on the same day or week. One key figure makes it easy to spot the days that stand out.
2. Plan for real demand
Use past sales or bookings when building the schedule. Hotels using Stayo, for example, see revenue directly in ShiftCore while planning.
3. Avoid unplanned overtime
Overtime and last-minute changes are often expensive. Schedule warnings show when someone is approaching the limit before it is too late.
4. Match time to the schedule
When clocked time is automatically compared with the schedule, differences show up immediately instead of after payroll has been paid.
5. Review every month
Compare planned and actual cost and adjust the next schedule.
Get started
In ShiftCore you see what the schedule costs while you plan. Read more about scheduling or see our pricing.