How to roster a restaurant against your trading pattern
Last Thursday at 4:15pm a Perth chef and a floor manager argued over a piece of paper.
The owner had written the roster on Sunday from memory. Friday they were three down on $14,000. Saturday lunch two over on $2,800.
That is how most Australian independents still roster: names on a guess.
How to roster a restaurant properly is boring. It is also the fastest labour fix I know.
The method
- Last four weeks of revenue by day and session. Not last year.
- Hours against those sessions, including prep and close.
- Money nights first. Fill Tuesday from what is left, or close it.
- If a session cannot cover labour after food, cut hours, cut the session, or write the loss-leader reason in one sentence.
"Building the vibe" is not a reason. Regulars who never came on Monday will not miss it.
Prep is not a personality trait
BOH in at 8am for a 12pm first reservation, scrolling by 10:15, is a hotel habit. Time when the section is actually ready. Move starts 30 minutes later where the list allows. Over-prep hits food cost and labour together.
Coverage vs shortage
"You cannot get staff" is often a Tuesday hole with a full Saturday. Roster the trade you have. Do not use a tight WA market as a blanket over a bad grid.
FAQ
Should I roster two weeks out?
Yes, with enough lead that people can live a life. Duty managers saying "we'll see" on Friday afternoon is how juniors leave on Tuesday.
Do I roster headcount or hours?
Hours against revenue. Headcount is how arguments start.
What if Saturday still feels short?
Check whether you burned labour on Monday. Then add Saturday. Not the other way around.
Look at roster redesign on a call. Appointments.
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