CASE STUDY

Uno Restaurants

CHALLENGES

  • Margins are thin, expenses are high and there must be constant vigilance on ways to manage costs
  • Lack of tools to figure out how to measure, manage and articulate that labor model

BENEFITS

  • Labor optimized for ideal guest service
  • Staffing appropriately, especially in peak periods
  • More efficient use of time
  • Reduced overtime
  • Labor costs reduced by 70 – 90 basis points per location

SOLUTIONS

Uno Restaurants & HotSchedules

As with any restaurant, margins are thin, expenses are high and there must be constant vigilance on ways to manage costs, while maintaining or improving quality and guest experience. It’s a tricky dichotomy. At Uno Restaurants, Thomas Broussard, Director of Performance Management, was working to find a tool to implement and execute a direct labor reexamination and process overhaul. It was a tall order, but Broussard was ready for the challenge.

DOWNLOAD FULL CASE STUDY

“When we evaluated the competitive environment, one entity stood out among the rest, and that was HotSchedules.”

-Thomas Broussard, Director of Performance Management, Uno Restaurants

next case studyImage

Brooklyn's

Don't just dream of being awesome. Get a Demo