As 2017 wraps up, there is no slowing down for Canadian restaurateurs. The holiday season is already in full swing, and if the latest Canadian spending research is accurate restaurants should be packed with patrons. Before you head off on a long-deserved holiday, however, you should start thinking about how to schedule 2018s staff and what you’ll need to do differently next year to continue to be successful.

One of the most important areas to focus in on is labour costs. Aside from being one of the largest expenses in any restaurant operation, the dual pressures of rising labour costs thanks to increases in minimum wages and a shrinking labour pool mean your conventional scheduling practices might not cut it next year.

In order to arm Canadian restaurateurs with what they need to know about scheduling and labour, 7shifts – a leading restaurant employee scheduling app – has crunched the numbers around restaurant scheduling and how you can use it to become more successful. As scheduling and workforce management are universal topics, they decided to dig into the data for 2017 and share the results of scheduling practices across the country. This research is based on the scheduling practices of 150,000+ restaurant pros across North America.

You can use this research to benchmark how well your operation is performing or as a basis to update your scheduling practices in 2018.

All You Need To Know Before Starting To Schedule 2018's Staff

Author

Chris de Jong is the Director of Marketing at 7shifts, an employee-scheduling app designed for restaurants. 7shifts is based in beautiful Saskatoon, Saskatchewan. Chris works with the rest of the 7shifts team to help their customers all over the world save time scheduling, reduce labour costs, and improve communication in their businesses. Get started for free today at: www.7shifts.com