High labor costs in the back of house cut into your profits. Inefficient scheduling drains your budget. You need a reliable team, not a bigger payroll. Smart scheduling for dishwashers and support staff saves money. It keeps your kitchen running smoothly. Lavu helps you take control. Our tools make it possible. Visit https://lavu.com/demo.
Understand Your BOH Labor Needs
Review your past sales data. Find your busiest service hours. Decide how many dishwashing and prep hours you need then. Your POS system has this key information.
Marty AI predicts future demand. It uses historical trends. For example, a restaurant with $10,000 in Saturday sales might need 12-14 hours of dishwashing labor. It may also need 8-10 hours of prep work. Keep your BOH labor costs between 10-15% of gross sales.
Calculate Labor Costs and Budget
Set a clear labor budget for your back-of-house team. Dishwashers often earn $15-18 per hour. Prep cooks might earn $17-22 per hour. A $5,000 weekly labor budget for BOH staff needs careful planning.
Every extra hour quickly adds up. Overspending by just 5 hours a week can cost your business $75-$100 in lost profit. Track these costs with your Lavu POS reports.
Create a Core Schedule Template
Build a base schedule for most weeks. Find your busiest shifts first. Assign your core staff to cover these essential times. This template gives employees consistency.
Only adjust the core template for special events, holidays, or big changes in business volume. This avoids last-minute scrambling. It ensures enough coverage.
Factor in Prep and Closing Duties
Dishwashers do more than wash dishes. They may help with deliveries, sweeping, or taking out trash. Prep staff also close down stations and stock items.
Include these extra tasks in their scheduled hours. A 30-minute buffer at shift end ensures proper cleanup. It prevents rushing. This avoids operational headaches the next day.
Cross-Train for Flexibility
Train dishwashers on basic food prep tasks. Teach prep cooks how to run the dish pit. This builds a flexible staff pool.
Flexible staff can move between roles during busy rushes. Cross-training also lessens the impact of unexpected call-outs. It keeps your kitchen flowing.
Use Technology for Smarter Scheduling
Stop using paper schedules and spreadsheets. A POS system, like Lavu, works directly with strong scheduling tools. These tools track employee hours, manage time-off requests, and calculate labor costs in real time.
Marty AI suggests optimal staffing levels. It uses forecasted sales data. This helps you avoid overstaffing. It saves managers many hours each week.
Review and Adjust Regularly
Your schedules are not permanent. Review your labor reports weekly. Compare actual labor costs against your set budget.
If your BOH labor percentage consistently sits above 18%, you are likely overstaffed. Make changes based on performance and sales figures. Lavu provides the reports you need to make smart decisions.
FAQ
How do I know if I’m overstaffing my BOH?
Check your BOH labor percentage. If it consistently exceeds 15-18% of gross sales, you likely have too many staff.
Can one person handle dishwashing during a busy dinner rush?
No. A single dishwasher during peak hours often causes service delays. Consider a second person for a 3-4 hour overlap during your busiest period.
How does Marty AI help with scheduling?
Marty AI predicts sales patterns using your Lavu POS data. It suggests optimal staffing levels, ensuring enough staff without overspending.
Should I schedule specific breaks for dishwashers?
Yes. Legal requirements often mandate breaks. Schedule 30-minute unpaid breaks for shifts over 5-6 hours.
Is it okay for dishwashers to help with food prep?
Yes. Dishwashers can help if properly trained and certified. Cross-training improves kitchen flexibility.
What is a reasonable BOH labor cost percentage?
Most full-service restaurants aim for 10-15%. Fine dining might be lower, while quick service can be higher due to more prep.
