How to increase employee productivity

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If you don't want to change your opening hours, you can try various tricks to reduce work during off-peak hours or make it more productive:

5 kitchen tips:
Postpone pre-production to days or periods of the day with lower sales
Consider the condition of your raw products to save time in preparation: Are they already prepared or portioned in a similar quality?
Optimize the implementation of HACCP standards.
Based on the POS india phone data evaluations, move the ordering times for guests a little forward in the evening and back at lunchtime.
Use kitchen techniques, such as fully automated cooking techniques, during the night hours.
5 service tips:
Gradually shift preparation and follow-up activities into core times.
Create target status lists in which you define in which state, in what quantity, in what time, what, how and where preparation and follow-up should take place.
Adjust the opening hours exactly according to the sales curve. Don't worry, after 2 weeks everything will be back to normal.
Redirect your phone to digital tools such as a digital answering machine or a reservation system .
Check whether the suppliers' delivery times fall within off-peak times and whether someone has to be on site.


Imagine if you saved just a few hours per employee per day. What would that mean financially? For the example calculation, you first need the value of an employee hour:

The gross minimum wage limit is €9.35/hour.
The average surcharge for social benefits is around 21%, depending on the location.
We then add 20 percent to the calculated €11.31, because then you have included the public holidays (including surcharges), vacation and sick days (6 days is the national average) that every employee could actually take.
For our following calculation, we assume an employee hourly rate of €13.57 per hour (gross).
To reduce 2 employee hours per day, we now calculate the following formula:

Employee hours x opening days per year x gross salary
In our example: 2 hours x 360 x 13.57€ = 9,770.40€

This means that if you save just one hour of kitchen time and one hour of service preparation or follow-up per day, you would save almost €10,000 per year!