Please create a manning graph for a complete day or daypart for your final project concept or a current/past job. Please show a visual of the coverage of staffing. Align the number of hours and pay rate to develop a labor expense. Then prove that you can run an appropriate labor % for that meal period by breaking down how many tables that might be or number of meals it might be depending on if you are creating a manning graph for the FOH/BOH or both. Use restaurantowner.com, when I work, and the book as references.

THE GOAL IS AS FOLLOWS:

Prove to you and your team or just me:) that you can write a schedule for a certain time the hits the direct labor costs that is desirable and prove it with numbers as well as a potential visualization of how it might look.