Restaurants · Hotels · Caterers
Service runs. Split shifts, extras and payroll keep up.
Two services a day, teams that change every weekend, extras called in the night before. The schedule is rebuilt constantly, and nobody knows what the floor actually cost this month.
Lunch and dinner: the split shift is the rule, not the exception
Weekend headcount compared to a Tuesday
Real cost: kitchen, floor, housekeeping
What is stuck today
The schedule is rebuilt three times a week
Split shifts counted wrong
A lunch service and a dinner service do not make one continuous day. Payroll does not always know that.
Weekend extras
Called the night before, paid separately, never in the area’s cost.
The opening nobody did
Opening and closing tasks rest on the memory of whoever is on shift.
The service schedule
Two services, the same day
Lunch then dinner: each service is its own shift, and the break in between is not part of the planned hours. The weekend’s need for extras is announced the day before, and their cost joins the area’s.
WeplanifySCThe service schedule
Lunch and dinner, day by day
Two services on the same day for the same person are scheduled day by day. The typical week holds only one per person per day: the second is added to the week, or carried over by copying a previous week. Extras are declared as day workers and enter the area’s cost.
WeplanifySC| Employee | Fri | Sat | Sun |
|---|---|---|---|
| A. Sène | 11:30–15:00 | 11:30–15:00 | Off |
| A. Sène (evening) | 19:00–23:30 | 19:00–00:30 | – |
| B. Diouf | Off | 19:00–00:30 | 11:30–15:00 |
| Weekend extra | – | 18:00–00:30 | to confirm |
The dinner service is a second shift added to the week; A. Sène’s typical week only carries the lunch one.
WeplanifySC| Task | Area | Time | State |
|---|---|---|---|
| Cold room temperatures | Kitchen | 07:12 | done |
| Floor set-up | Floor | 10:48 | done |
| Bar stock check | Bar | – | not done |
| Till close | Floor | 00:41 | done |
Every task is timestamped and named: opening is no longer a matter of memory.
Payroll and cost per area
What the kitchen, the floor and housekeeping really cost
Clocked hours become payroll. Extras, paid by the day outside payslips, join the same cost, which is then spread across areas.
WeplanifySC| Employee | Days | Overtime | Net |
|---|---|---|---|
| A. Sène | 25 / 30 | 32 h | 218 400 |
| B. Diouf | 24 / 30 | 18 h | 196 250 |
| Extras (7 people, by the day) | – | – | 341 000 |
| Net total, extras included | 3 284 700 |
Extras are paid by the day, with a trail, without going through a contract.
WeplanifySC| Area | Headcount | Overtime | Real cost |
|---|---|---|---|
| Kitchen | 11 | 64 h | 1 486 000 |
| Floor | 14 | 96 h | 1 712 000 |
| Housekeeping | 8 | 22 h | 906 000 |
| Total | 33 | 182 h | 4 104 000 |
96 overtime hours on the floor in one month: either the team is too thin, or the services are badly cut.
Getting started
One service, one week
Week 1: your areas and services
Kitchen, floor, housekeeping; your lunch and evening hours. The typical week holds one service a day, the second is added to the week.
Week 2: the team clocks in
A QR code in the kitchen and at reception. Extras are registered in fifteen seconds.
Month end: payroll and extras
Everyone in one total, with no off-books envelope.
Then: cost per area
You finally see what the floor costs against what it brings in.
« I used to rebuild the schedule three times a week. Now I only touch the replacements. »
The modules involved
Try it on one service.
Build the schedule for your busiest weekend and look at what it costs.