Restaurant Time Management
Avisors have created a labour productivity model for the restaurant industry which delivers an improvement in labour margin by increasing sales and reducing wage costs. Using the Avisors labour productivity model, restaurant wage costs can be reduced from 30% to 23% as a percentage of net sales .
The Avisors labour productivity model switches the restaurant manager’s focus from the “top down” approach of labour budgeting to the “bottom up” principles of “what do I need in order to maximise my sales and delight each and every guest?.” This is done by applying and focusing on the Avisor’s labour productivity metric – the Balanced Service Score™.
The Balanced Service Score™(BSS™) is a single metric that matches staff supply to customer demand. The BSS measures the variance in the number of labour hours from the actual hours needed for a specific hour, day, or week. In addition the BSS™ measures the appropriate use of management hours, variable and fixed hours. The BSS™ is a measure sensitive to the demands of the business and provides real time sales optimisation.
The Avisor’s labour productivity model and BSS™ have been created using the combined expertise of three businesses; Trinity Leisure Ltd who own and operate restaurants in the UK and Ireland, Business Blueprints who have evaluated and established performance benchmarks for the hospitality industry for over 25 years and Amovada, specialists in the delivery of effective web-based management solutions.