Butcombe Pubs & Inns
Cross-training and smarter deployment lifted the guest experience.
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Customer story
How Everards reduced
staffing waste by 14%
Everards’ Beer Hall in Leicestershire is a high-footfall site with a broad crowd — dog walkers, quiz nights and live music. For Operations Manager Tom Flynn, delivering consistently comes down to deploying the right team, the right way, every day.
“Back of house was the biggest impact — around 14%.”
The challenge
Before S4labour, labour was managed reactively — a budget handed down with little day-to-day insight. Quiet afternoons were over-staffed, with four or five team members on between 3 and 5pm when far fewer were needed.
What they did
Through the Operational Excellence Programme, S4labour ran detailed on-site observations, challenged existing assumptions and showed the team how to work smarter. The gains came from clearer deployment, not from cutting rotas or hours.
The results
Back-of-house efficiency improved by around 14%. Rotas now feel fair, stress is down, and peak trading is properly staffed to drive sales — with the flexibility to lean up when sales dip. Accountability is now shared across ops, HR and the kitchen.
