For industry professionals, restaurant employee scheduling is like doing your taxes. You can put it off, procrastinate or have someone else do it, but at the end of the day, it has to get done!
Given that every restaurant needs to schedule staff in order to serve their customers, scheduling practices vary wildly. Some restaurants schedule staff weeks in advance, while others do it only hours in advance. Some schedule their staff for long shifts, and others swear by short shifts.
At 7shifts, we are always looking at the data surrounding restaurant scheduling and how use it to make restaurateurs more successful. As scheduling and workforce management are universal topics, we decided to dig into the data for 2017 and share the results of scheduling practices across the country. We analyzed data from 150,000+ restaurant pros to provide meaningful metrics to benchmark your own performance against and learn something new. Warning: the results may surprise you!
Spend 80% less time on scheduling. Start using 7shifts for free!
Share this graphic on your own site:
<strong>Please include attribution to http://7shifts.com/blog with this graphic.</strong>
<br /><br />
<a href=’https://www.7shifts.com/blog/restaurant-scheduling-stats-of-2017/’><img src=’https://blogassets.7shifts.com/wp/2017/12/restaurant-scheduling-stats-of-2017-1.png’ alt=’Restaurants Scheduling Stats of 2017′ width=’770px’ border=’0′ /></a>
Key findings of this report include:
- The average weekly labor cost target across all restaurants was 24.38%
- The average number of days in advance a restaurant publishes the next schedule is 2.44 days
- The average job tenure of a restaurant employee is 1 month and 26 days
- The average shift length of a restaurant worker is 6.4 hours
- The most common day of the week for restaurant workers to be no-shows was Saturday
Simple to set up, easy to use. Give your restaurant the team management tools they need to be successful. Start your free trial today.
Start free trial
No credit card required
Chris de Jong
Hi! I'm Chris. I was the Director of Demand Generation at 7shifts. I worked with our talented team to help restaurateurs save time and money on team management.