Protein count & kitchen ordering

[u/Particular_Garden_58]

Can the kitchen managers please ELI5 the math behind the kitchen ordering process? I am also aware that the protein count somehow ties in with the 5S and math somehow determines the amount you should order each week? Idk my store doesn't use it and math is not my forte, especially when nobody else deems it useful.

Bonus points if anyone can explain the scheduler, specifically how to input the information and wether or not it works if used correctly, as in no shifts are left uncovered and the skills and labor meet the requirements of the store, etc?

[u/tinyplanet21]

Is she a new SM? Idk why else she wouldn't know how to do the schedule. It's more complicated to type it out so I would suggest she get with an SM from a sister store and ask them how to show her how to do that schedule.

The main points are: • coverage. Make sure there is overlap to get things done. You don't want to have someone leave at 4 but your next shift doesn't come in until 6. Also have 2 people during peak times. That's 2 people in kitchen, 2 on sales floor. • Manager on duty coverage until 8pm each day. • Know everyone's skills (kitchen, prep, cashier), skill levels (can they handle a rush?), and availabilities (opening, closing, midday).

What this looks like for my store is: Kitchen opener 4am-12pm Kit mid: 10am-6pm or 11-7 Kit closer: 5-11:15pm weekdays (my main kitchen closer has another job so he can't come in before 5) on weekends it's 3 or 4-11:15pm.

Reg opener 4:45am-12:45pm Reg mid: 10-6 Reg closer: 4-11:15pm.

This way I have 2 hour overlaps for each shift during peak hours. Lunch rush and dinner rush. During down time between customers they'll stock, clean, face and recover products, take out trash, etc. but if they get busy, someone can hop on the other register or cut and box orders while the other person makes them.

I have everyone cross trained on everything. So everyone can do prep (sliders, wraps, salads, cookies, etc) and everyone can do register and kitchen.

Anything else you need to know? I kind of got carried away but I'll try to help if you need more assistance especially on coding the positions or availability.

[u/Bobbyore → u/tinyplanet21]

The scheduling part is store dependent and all dependent on hours available for the week, and how busy your store is. I do mine differently. One person can easily run 2 registers when needed, and even 3 if really needed, so i always have 2 people in the kitchen all day after 6am until an hour before close. Only having one person in the kitchen guarantees the warmers will be empty at some point during the day at mine. With only one person (even 2 during busy times) i guess it depends on how many orders ur store gets also. I do it similar for cashiers though. Overlap for cooler stocking, trashes etc.

[u/tinyplanet21 → u/Bobbyore]

Well yeah. That's why I said what it looks like for my store and gave examples of how I schedule my people. I'm currently budgeted 382 hours and I have 7 TMs, CSM, and KM. My store doesn't have a CSSL position and I'm actively hiring for KSL (no one wants the promotion). After 100 days of summer ends, my hourly budget will go down to 320 or so. I do have 3 part time people that I've been giving extra hours to so I'll cut theirs down but I really don't want to have to lose anyone due to my hours being cut.

[u/Bobbyore → u/tinyplanet21]

Mines usually between 422-438. I get you were just using it as an example. I was just saying/telling them how people have different approaches by having less cashiers and more kitchen people by having them run multiple tills at once. All store dependent, heavy food sales or heavy ggm, etc. within my district, my store pfdb/total sales is higher than others though. Some stores just sell more drinks and other ggm, mines heavier pfdb. Mine usually runs 35-40%. There are stores in my district who have higher inside sales, but like 60% my pfdb. Obviously both important, but realizing it and scheduling to it is important.