Restaurant Labor & Staffing Consulting
You need enough people to deliver service while keeping staffing decisions within your restaurant's budget. Reviewing the schedule alongside demand gives you a basis for discussing the trade-offs with your managers.
A decision worth examining
A staffing review can help you investigate repeated overtime, uneven coverage, or a schedule that no longer matches your busiest periods. Michael starts with your service model, opening hours, and team constraints. You explain the work that takes place outside guest service, including preparation, closing, and training.
The review
Within the agreed scope, Michael can compare aggregated labor hours and costs with sales by day or daypart. He checks how you classify roles, accounts for changes in operating hours, and asks about service requirements that a sales total cannot capture. You can review possible scheduling changes against those requirements before choosing a trial.
Questions to bring
- Do you schedule preparation and closing work as well as service coverage?
- Which periods have repeated coverage gaps or unused capacity?
- How would you judge a scheduling trial through cost and service measures?
The work you can agree on
A scoped review can include a staffing pattern analysis, questions for your managers, and a proposed trial with measures to revisit. You and Michael agree on the output before work begins. You make employment decisions and obtain qualified advice on wage, hour, and other employment requirements.
Start with the context
The Pass is Michael Park’s consulting practice, based in Southern California and open to working with independent operators beyond it. For the first conversation, share a short description of your restaurant and the decision you face. Keep financial records, employee details, and guest information out of the inquiry form. Michael will discuss scope and data handling with you before requesting records.
Discuss your restaurant