PrimeShift Labor Audit

Marco's Bistro | Full-Service Restaurant

Analysis Period

Nov 4 - Dec 1, 2024

⚠️ Needs Work

62

Labor Health Score

$42.80

Current SPLH

Target: $50.00

33.2%

Labor Cost

Target: 30%

24

Employees

Top Opportunity

Cut 18 hours/week from PM transition shift

Estimated Annual Savings

$18,720

Sales Per Labor Hour Analysis

SPLH by Daypart

Daypart	Hours/Wk	Sales/Wk	SPLH	Target	Gap	Status
AM (Open-11am)	42 hrs	$1,260	$30.00	$35.00	-$5.00	Below Target
Lunch (11am-2pm)	126 hrs	$8,190	$65.00	$60.00	+$5.00	On Target
PM (2pm-5pm)	63 hrs	$1,386	$22.00	$30.00	-$8.00	Critical
Dinner (5pm-9pm)	168 hrs	$10,080	$60.00	$55.00	+$5.00	On Target
Late (9pm-Close)	56 hrs	$1,904	$34.00	$40.00	-$6.00	Below Target
WEEKLY TOTAL	455 hrs	$22,820	$50.15	$50.00	+$0.15	On Target

SPLH Analysis Summary

Your overall SPLH of $50.15 is on target, but this masks significant daypart issues. PM Transition (2-5pm) is critically overstaffed at $22 SPLH vs $30 target — you're paying staff to stand around during the slowest period. Late night is also running 15% below target. Meanwhile, Lunch and Dinner are performing well and can maintain current staffing.

Schedule Efficiency Heatmap

Staffing by Day & Daypart

Mon

Tue

Wed

Thu

Fri

Sat

Sun

AM

$28

$32

$31

$30

$35

$38

Closed

Lunch

$58

$62

$64

$68

$72

$75

Closed

PM Trans

$18

$20

$22

$24

$26

$28

Closed

Dinner

$55

$58

$60

$62

$68

$72

Closed

Late Night

$32

$34

$35

$40

$42

$45

Closed

Overstaffed (<85% target)

Optimal (≥95% target)

Warning (85-95%)

Overtime Analysis

WARNING

32

OT Hours/Week

$576

OT Cost/Week

7.0%

OT % of Hours

5

Employees w/ OT

🚨 Top Overtime Offenders

Employee	Position	Regular Hrs	OT Hrs	OT Cost	Status
Miguel Sanchez	Line Cook	40 hrs	12 hrs	$216	HIGH
David Kim	Line Cook	40 hrs	10 hrs	$180	HIGH
Sarah Johnson	Server	40 hrs	6 hrs	$90	MEDIUM
Tom Wilson	Dishwasher	40 hrs	4 hrs	$60	MEDIUM

💡 Overtime Elimination Opportunity

Hiring one additional Line Cook at $18/hr to cover the 22 hours currently worked as overtime by Miguel and David would save approximately $198/week or $10,296/year. The new hire covers 22 hours at $396, vs current OT cost of $396 at 1.5x — net savings comes from reduced burnout and turnover.

Schedule Issues Detected

4 Issues

⏰ Clopen Shifts Detected 2

2 instances where employees close then open the next day with less than 10 hours between shifts. Affected: Sarah Johnson (Tue→Wed), Mike Peters (Thu→Fri)

Fix: Adjust schedule to ensure minimum 10 hours between close and next open.

📏 Short Shifts (Under 4 Hours) 6

6 shifts under 4 hours detected. Short shifts are inefficient relative to commute time and productivity ramp-up.

Fix: Consolidate short shifts into longer, more efficient blocks where possible.

😴 Long Shifts (Over 10 Hours) 3

3 shifts over 10 hours detected. Long shifts increase fatigue, errors, and overtime risk. Affected: Miguel Sanchez (Fri, Sat), David Kim (Sat)

Fix: Split long shifts across multiple employees to maintain performance.

Staffing Recommendations

$18,720/yr potential

1 Cut PM Transition Hours (2-5pm) +$9,360/yr

63

Current Hours

45

Recommended

-18

Reduction

How to implement: Send 2 servers home at 2pm instead of 3pm. Keep only 1 server + 1 busser during transition. Reduce BOH to 2 cooks until 4:30pm dinner prep.

2 Reduce Late Night Staffing +$5,200/yr

56

Current Hours

46

Recommended

-10

Reduction

How to implement: Cut 1 server at 9pm Mon-Wed. Start closing sidework earlier. Reduce to 1 cook after 9:30pm on slow nights.

3 Hire Part-Time Line Cook +$4,160/yr

22

OT Hours to Cut

$18

Hourly Rate

$80

Weekly Savings

How to implement: Hire PT cook for Fri-Sat shifts (peak OT days). Train on line and prep to provide flexibility. Eliminates burnout risk from current cooks.

Optimized Schedule Template

Current vs Recommended

Current Schedule

AM (Open-11am) 42 hrs

Lunch (11am-2pm) 126 hrs

PM (2pm-5pm) 63 hrs

Dinner (5pm-9pm) 168 hrs

Late (9pm-Close) 56 hrs

Weekly Total 455 hrs

✓ Recommended Schedule

AM (Open-11am) 38 hrs

Lunch (11am-2pm) 126 hrs

PM (2pm-5pm) 45 hrs

Dinner (5pm-9pm) 168 hrs

Late (9pm-Close) 46 hrs

Weekly Total 423 hrs

💰 Weekly Hours Savings

Reducing from 455 hours to 423 hours saves 32 hours/week = $512/week (at avg $16/hr) or $26,624/year. After accounting for new PT hire, net savings is approximately $18,720/year.

Implementation Plan

4-Week Rollout

Week 1: Quick Wins

✓ Cut PM transition staff by 2 employees daily

✓ Reduce late night server count Mon-Wed

✓ Eliminate clopen shifts for Sarah and Mike

✓ Est. savings: $280/week

Week 2-3: Schedule Optimization

✓ Post PT Line Cook position

✓ Consolidate short shifts into longer blocks

✓ Rebuild weekly schedule template with new targets

✓ Train managers on SPLH monitoring

Week 4+: Ongoing Monitoring

✓ Run weekly SPLH report by daypart

✓ Track overtime vs budget

✓ Adjust staffing based on actual sales patterns

✓ Schedule 30-day check-in to review progress

Impact Summary

$14,560

Schedule Optimization

$4,160

Overtime Reduction

$18,720

Total Annual Savings

Next Steps

Review this report with your management team
Implement Week 1 quick wins immediately (PM transition cuts)
Build new schedule template using recommended hours by daypart
Post PT Line Cook position within 7 days
Monitor SPLH weekly using your POS hourly sales report
Schedule 30-day check-in to measure progress