On today's episode of The QSR guru Podcast, the podcast dedicated to helping you become the quick service restaurant leader you were meant to be. Matt and Tricia are going to talk about a topic that they were very shocked to realize that they hadn't talked about in nearly 100 episodes. And that is scheduling.

Labor is normally your second biggest cost in any restaurant, you have your cost of goods sold, and then you have your labor.

And right now Tricia is in a brand new location where they're struggling to make labor, which is normal, that happens in new locations, while you try and figure it out. So throughout this episode, Matt and Tricia are going to discuss the different tools that you can use, as well as just the old school pen and paper method and some math that you can use for some quick calculations to really help you kind of break things down and budget it.

They also go over budgeting. And when you're in a new location, budgeting is so tough to do, because you don't know what to expect from one day to the next. And that's really where they're struggling right now, as they don't have trends. Because they've only been around for a few months. And even then, they don't know what to expect from one day to the next. They could have a very busy Monday, and then a very slow Tuesday. There's no consistency yet because they are so new. So we talk about how to battle that issue and how to work through those problems. And really figure out how to budget and how to do your best to make labor when you don't have enough data to be able to do it the right way.

Now, if you've been in a location for a good amount of time, and we'll say the restaurants been open at least a year, you have a multitude of different ways that you can do it, your trends are pretty much set. And there is a lot that you can do to make labor and really get that down.

And Matt shares a few tips on how to budget your daily sales, as well as your hourly to figure out what you need. Now it's very rough math doesn't work for everyone. But it is a general guideline that you can use in the quick service industry that will help you get your labor in the low 20s which is where most places want their labor to be.

So for that and so much more. Listen to today's episode of The QSR guru Podcast, the podcast dedicated to helping you become the quick service restaurant leader you were meant to be.

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