The ScheduleSizzle Blog
Restaurant labor and scheduling, from someone who's actually run the line — 19 years operating Chef Tony's Fresh Seafood.
Restaurant Labor Cost: The Complete Guide
What labor cost is, the formula, what a good percentage looks like, how to include payroll burden, and how to control it — the plain-English guide for operators.
How to Reduce Restaurant Employee Turnover
Turnover is brutally expensive and mostly fixable. What really drives people out — and the practical fixes, most of which start with the schedule.
How to Write a Restaurant Schedule Your Staff Actually Like
A fair, predictable schedule is one of the cheapest retention tools you have. Availability, consistency, fairness, rest, and communication.
The Real Cost of Restaurant Overtime
Time-and-a-half is the leak you don't see until payroll. What overtime really costs, why it sneaks up on you, and the scheduling habits that stop it before it hits.
How to Reduce Restaurant Staff No-Shows
Most no-shows aren't laziness — they're people who forgot, never saw the schedule, or didn't think it mattered. Six from-the-floor fixes that actually work.
How I Keep Restaurant Labor Under 30%
The handful of weekly habits — forecast-based scheduling, watching labor live, cutting the slow hours, cross-training — that keep labor cost in line without gutting service.
More posts coming. In the meantime, try the free Labor Cost Calculator or Schedule Maker.