Don’t Let Restaurant Staff Ride the Clock After Shift Ends Part 2

How to Solve Your Restaurant's Cost and Management Challenges: dsp.coach/tran...
Don’t Let Restaurant Staff Ride the Clock After Their Shift Ends Part 2
Are your labor costs spiraling out of control and eating into your profits? Do you feel overwhelmed trying to keep these expenses in check? Welcome to the second installment of our special seven-part series where I teach you why you don’t let restaurant staff staff riding the clock. Do you have team members sticking around long after they should have clocked out, essentially riding the clock? This is a common issue, but there are steps you can take to address it.
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Welcome to my UA-cam Channel. I am David Scott Peters, a restaurant coach and speaker who teaches restaurant operators how to cut costs and increase profits with my trademark Restaurant Prosperity Formula. Known as THE expert in the restaurant industry, I apply my no-BS style to teach and motivate restaurant owners to take control of their businesses and finally realize their full potential. Thousands of restaurants have used my formula to transform their businesses. To learn more about me and my coaching program, visit www.davidscottp....
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Ensure staff aren’t taking extra minutes from the time clock
It's crucial to make sure your staff aren’t clocking in early, eating before their shift starts, or socializing after their shift while still on the clock. Your management team needs to be vigilant and monitor this closely. Here’s how you can manage it:
1. Identify lagging employees: Look for employees who are dragging their feet at the end of their shifts. For instance, a cook who says they want to go home but then takes forever to complete their side work. Instead of working efficiently, they start socializing and dragging out their tasks, milking the clock for extra pay.
2. Know your side work times: Understand how long it should take to complete side work for each position. Even if you’re a front-of-house manager unfamiliar with kitchen tasks, you should know that, generally, side work for a grill station might take 30 to 45 minutes. This knowledge allows you to check in and ensure tasks are being completed in a timely manner.
3. Monitor and enforce efficiency: If you notice that tasks are taking too long, intervene. Tell your employees to keep moving and stay on task. Allowing your team to stay on the clock too long robs your business of money, leading to unnecessary overtime and budget overruns. Ultimately, it affects your take-home pay as a restaurant owner.
It’s much easier for employees to steal time than it is for them to steal products or cash. Being diligent in monitoring this can save significant amounts of money.
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