Case Study Chapter 13

Your friend has recently inherited a restaurant from a distant relative. Knowing that you are successfully managing the Model Restaurant, she is seeking some advice from you in the area of labor staffing and sched-uling. Her restaurant is a 100-seat midscale casual dining establishment situated in the downtown business district; therefore, most of the clients are employees in office and bank buildings. Operating hours for lunch are 11:00 a.m. to 2:00 p.m., with the majority of business between 12:00 p.m. and 1:00 p.m. Most people only have one hour for lunch; therefore, quick and efficient service is of the utmost importance. Using the four steps of labor needs analysis: List ten factors that can affect your friends business demand. If 200 guests are expected, how many front of the house personnel would you recommend to your friend? Please specify the number in each category such as host/hostess, waitstaff, buspersons, and so on. Explain the rationale of your recommendation. Using a spreadsheet program, formulate a spreadsheet file for a payroll budget for the front of the house. Use Figure 133 as an example for the format. Explain to your friend methods to measure labor efficiency. Use Figure 134 as an example. Recommend to your friend five strategies to combat poor morale.