Practical guides for hospitality operators on labour costs, rotas, payroll and building great teams, from people who’ve worked the floor.
Building a rota
Sunday is the day hospitality operators most reliably overstaff. Learn why it happens and how to staff Sundays with better staggering and the right people on later shifts.
Read the guide →Labour optimisation
Most UK pubs and restaurants run labour at 32–38% of sales; the best run at 28–32%. See how to calculate yours, what’s good for your venue, and how to bring it down.
Read the guide →Building a rota
Most rotas have built-in overstaffing because everyone starts and finishes together. Learn how to stagger shifts, cut wasted hours and keep peaks covered.
Read the guide →Labour optimisation
Is your pub or restaurant overstaffed? Spot the five warning signs, see what extra hours really cost, and learn how to fix your rota without cutting service.
Read the guide →Labour optimisation
Learn how to calculate SPLH for your pub or restaurant, with worked examples, what a good SPLH looks like and how to improve it.
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