What's called a "raw labor market" gives a good picture of the dollar actually spent, and sales per person gives a better picture of how effective its scheduling is.
In fast-serving restaurants, Sales Per Man Hour is a valuable asset to use in any segment of our industry as we need to build weapon analysts as owner-managers and executives to fight rising costs.
can simply measure your daily sales per person (SPMH) and achieve it by dividing the total number of hours with gross sales. The higher SPMH results in lower labor ratios taking into account individual payment ratios. idea to calculate the SPMH for each department and the total number of hours.
- The front of the house (dining room) = 35 hours
- Bar = 24 hours
- House background (set / bowl) = 26 hours
- Total = 85 hours
- (food and drink) = 1800 $
- Bar (bev bev.) = $ 1,000
- Back to home (food sale) = $ 1500
Sales per hour
Total Gross Sales = $ 2,500
Full SPMH = $ 29.41
productivity. Fast-food operations may be able to reach a much higher SPMH than a restaurant offering a restaurant service.
It's as specific as you want it to be. Each subclass (bussers, diswashers, bar-backs, etc.) can calculate SPMH. After you begin to see it for a few weeks, the pattern appears in each section. Going a step further and daily partings (bfst, lunch, etc.) Calculating your numbers will give you very accurate information. For most operations, a simple general SPMH is sufficient.
SPMH is a great tool to help you make more efficient schedules. A written schedule is the most effective way to control workforce. Stable evaluation of productivity is key to an effective written agenda.
Source by sbobet