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Connected With The Food Service Community

Every few weeks our efficiency specialists will post helpful tips, techniques or other information that you can use to better run your  restaurant, bar or cafe. We hope you enjoy and if there are other topics you are interested in, please let us know – we’d love to talk with you!

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Helping restaurants control their work lives
🗓️ Advanced staff and shift mgmt. using a phone
🏖️ Employees help create schedules
Find out more at
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There’s a growing black market where individuals
There’s a growing black market where individuals and companies are using bots and tech to grab tables from legit reservation sites… and then reselling them on shady platforms or social media. All without the restaurant’s knowledge or consent. 🤯

You might be thinking, “Okay, but how bad is it really?”

Here’s the damage:

➡ Costly no-shows from people who never planned to come.

➡ Staff scrambling when guests show up with third-party reservations you didn’t authorize.

➡ Reputational hits when customers feel burned and blame you.

➡ Zero control over who’s booking or how your availability is marketed.

It’s giving early-third-party-delivery energy. Platforms going rogue, pushing your brand without your input. Sound familiar? Yeah. ⚠️

The good news: some states are stepping in.

New York already passed the Restaurant Reservation Anti-Piracy Act. 

Now, places like California, Florida, Illinois, and others are pushing similar laws. And the NRA wants operators to regain control, just like with delivery contracts.

📌 Save this if you’re rethinking your front-of-house setup. And follow for more insights that help you stay in control.
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#SchedulesMadeSimple #RestaurantOperators #HospitalityIndustry #Restaurant #FoodServiceNews #Restaurants


The latest data from the NRA shows that takeout, d
The latest data from the NRA shows that takeout, drive-thru, and delivery aren’t just surviving post-pandemic, they’re growing.

In full-service restaurants, off-prem traffic jumped from 19% in 2019 to 30% in 2024.

In limited-service, it went from 76% to 83%.

You might be thinking, “Of course, Gen Z and millennials are all-in on convenience.”

And you’d be right.

Over half say takeout or drive-thru is essential to their lifestyle.

Another 41%? They rely on delivery. It’s not optional for them. 📲

But here’s where it gets interesting, most say they’d order even more often… if they could afford it.

What do they really care about?

✅ Fast service

✅ Friendly, reliable support

✅ Seamless ordering tech

✅ Solid value

✅ Loyalty rewards that actually matter

And when it comes to value, this is what they’re watching for:

1️⃣ Daily specials, combo meals, BOGO

2️⃣ Discounts during off-peak hours

3️⃣ Add-on deals (like a $1 dessert or drink)

4️⃣ Flexible portions (smaller or larger, as long as it feels fair)

5️⃣ Cash discounts + real-time promos. Especially effective when traffic dips

The message is clear: customers are ready to order, but they want it on their terms.

📌 Save this if you’re reworking your takeout or delivery model. And follow for more insights that help you grow without guesswork.
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#SchedulesMadeSimple #RestaurantTrends #TakeOut #FoodService #Hospitality #RestaurantOwners


Wholesale food prices dipped again in April, down
Wholesale food prices dipped again in April, down 1.5%, after that big 2.3% drop in March. 📉

Sounds like good news, right?

Sure. But here’s the thing: prices are still 4.7% higher than this time last year.

And compared to pre-pandemic levels? Still up 35%. 😬

So if you’re thinking, “maybe we’re turning a corner,” not quite.

This is a pause. Not a pivot. And definitely not a fix.

Some categories are still punishing:

➡ Eggs: +50%

➡ Coffee: +20.1%

➡ Cheese: +5.9%

➡ Pork, beef, and shellfish are all still trending up.

Yes, there’s been some relief with:

➡ Fresh veggies: -23.4%

➡ Finfish: -22.8%

➡ Butter, sugar, fats, and flour, all seeing moderate declines.

But let’s be honest, most restaurants aren’t building menus around butter and broccoli. Core proteins are still where the pain lives.

Until we see broad price drops across the board, this is still a cost pressure environment.

📌 Save this for your next inventory or pricing review, and follow us as we break down the numbers that actually hit your kitchen.
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#SchedulesMadeSimple #RestaurantOwner #RestaurantManagement #FoodserviceIndustry #RestaurantStrategy #RestaurantLeadership


Yeah, March felt busier for a lot of operators —
Yeah, March felt busier for a lot of operators — and April confirmed it. 📈

Total restaurant sales hit $99.1 billion in April, up from $97.9 billion in March, according to the latest Census data.

That’s a 1.2% month-over-month gain, following an even stronger 3.0% spike in March — the biggest monthly jump in over two years.

Not a fluke. Not just inflation. Real momentum is finally building.

Now sure, you might still feel like things haven’t fully stabilized.

Totally fair. But here’s the upside — consumers are spending. And for the first time in a while, real, inflation-adjusted growth is back on the table.

Here’s what to take away from this:

➡ Sales are rising — two strong months in a row.

➡ April saw a 3.8% year-over-year gain, even adjusted for inflation.

➡ Consumers are cautious, but they’re still showing up.

➡ The operators leaning into this moment? They’re setting the tone for Q2 and beyond.

This isn’t the time to coast. It’s the time to optimize.

Smarter shifts. Tighter scheduling. Better execution. Because growth doesn’t wait.

📌 Save this if you’re planning Q2 goals and want to stay ahead of the trends, and follow us for updates.
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#SchedulesMadeSimple #RestaurantManager #IndustryNews #FoodServiceTrends #HospitalityIndustry #RestaurantOperators


Staffing is starting to bounce back. 📈

Accordi
Staffing is starting to bounce back. 📈

According to the latest data, restaurant employment rose in March. For the first time since the pandemic, we’re officially above pre-2020 job levels. 🙌

That’s big.

Here’s what’s happening:

➡ Eating and drinking places added enough jobs to hit 61,400 above February 2020 levels.

➡ Limited-service spots (think coffee, snacks) are leading the way — they’ve surpassed pre-pandemic numbers.

➡ Full-service restaurants? Still short by 256,000 jobs. That’s about 4.5% below where they used to be.

➡ And it really depends on your location — some states are surging ahead, others still catching up.

So yes — there’s momentum. But it’s not evenly distributed. Not yet.

📌 Save this and follow us — we track the shifts that actually impact your floor and your future.
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#SchedulesMadeSimple #RestaurantHiring #RestaurantJobs #FoodService #Restaurant #HospitalityTrends



So you’re wondering if March was just a fluke — a little busier, maybe some better sales, but still not consistent? 👀

You’re not alone.

Here’s what the National Restaurant Association just reported:

➡ 43% of restaurant operators saw higher same-store sales in March vs. last year.

➡ 29% reported an increase in customer traffic.

🛑 But the majority? Still saw drops in both.

Yeah — it’s a step up from February (only 18% had higher sales then), but we’re not out of the woods yet. March was progress, not victory.

This is the moment to pay attention.

You might be gaining traction — or just holding steady — but the reality is: momentum is fragile.

📌 Save this for your next numbers check-in. And follow us for more data-backed insights to help you lead with clarity.
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#SchedulesMadeSimple #RestaurantInsights #RestaurantOwners #Restauranteurs #FoodIndustry #Restaurants


People want more takeout. They just can’t always
People want more takeout. They just can’t always afford it right now. 💸

According to the National Restaurant Association’s latest report:

➡ 82% of consumers say they’d order more delivery if they had the cash.

➡ 71% would go for more takeout or drive-thru if budgets allowed.

It’s a ton of missed revenue — but also a huge opportunity for operators willing to adapt.

Because what this tells us isn’t that demand is gone… it’s just paused.

People still want convenience. They still want restaurant food. But now they need more value with it.

And here’s how some restaurants are responding:

✅ Takeout bundles and family-style combos.

✅ Smoother, faster curbside and mobile ordering.

✅ Clear messaging that says: “We get where you’re at — here’s how we’re helping”

✅ Running tighter, leaner ops to keep delivery fees from killing the business.

It’s not just about cutting prices. It’s about raising perceived value without tanking your margins. 💡

📌 Save this for your next team meeting — this is the strategy talk. And follow us for more insights that actually help your restaurant grow.
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#SchedulesMadeSimple #RestaurantTrends #Takeout #Delivery #DiningOut #RestaurantOwner #RestaurantGrowth


It’s official — Colorado just passed a bill th
It’s official — Colorado just passed a bill that gives local governments the power to set their own minimum wage for tipped restaurant workers.

And yeah, that could mean chaos for operators running in multiple cities.

Here’s what this looks like:

➡ Cities and counties can now decide how much servers get paid

➡ The result? A patchwork of wage laws across Colorado

➡ That means more complexity, especially if you’re managing multiple locations

➡ Advocates say it matches wages to local cost of living

➡ Opponents say it adds confusion and more admin stress on already maxed-out teams

What do you think?

📌 Save this and follow us for updates that matter to your restaurant, not just your newsfeed.
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#SchedulesMadeSimple #Restaurant #ColoradoRestaurants #RestaurantOperators #HospitalityLeadership #RestaurantManagement


Yeah, you read that right — the FDA is moving to
Yeah, you read that right — the FDA is moving to phase out synthetic food dyes.

And not just one or two. We’re talking about most of the big ones:

❌ Citrus Red No. 2 & Orange B — authorization getting pulled in the next few months

⏳ FD&C Red 40, Yellow 5 & 6, Blue 1 & 2, Green 3 — all being eliminated by the end of next year

✅ Four new natural color additives are being fast-tracked

🧠 NIH is launching full-scale research on how food additives affect children’s health and development

And yes, this has real implications for restaurant operators.

No, it won’t hit your menu overnight. But if you’re serving anything from desserts to sauces to drinks with vibrant colors… this shift is coming for you. Fast.

📌 Save this post and follow for updates that actually impact your kitchen.
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#SchedulesMadeSimple #RestaurantNews #FoodIndustry #RestaurantManager #FoodBusiness #MenuPlanning



Your feet hurt after a double, don’t they?

You’re not the only one.

Top chefs are logging 10 to 12-hour shifts, racing across slippery floors with boiling oil in one hand and a 10” knife in the other. If anyone knows what shoes actually work, it’s them.

So we looked into it. Michelin stars. Beard winners. Culinary instructors. And here’s what they swear by:

➡ Birkenstock Boston Super Grip clogs – Mold to your feet, killer grip. Break-in is rough, but once they fit, it’s game over.

➡ Dansko XP 2.0s – Legendary for support and posture. Some love them. Some… don’t.

➡ Alegria Duette clogs – Flatter, wider, and built for balance. Bonus: easier on your knees.

➡ Cole Haan ØriginalGrand Oxfords – Look sharp, feel like sneakers. Especially great if you’re FOH and still grinding.

➡ Blundstone Chelsea boots – Solid grip, great ankle support, and durable enough to handle Denver winters and fryer spills.

Chef Byron Gomez wore Birks for nearly a decade.

Rick Martinez swears his Danskos fix his posture — even on camera.

Molly Coen breaks in new pairs while still wearing her old ones.

And Andrew Lakin compared Dansko heels to stilettos. We felt that.

The takeaway?

👉 Your shoes are more than just gear.
👉 They protect you, support you, and literally keep you standing.
👉 Good shoes = less pain, better posture, and more energy at the end of a brutal shift.

📌 Save this and follow us for more real-world gear tips and industry gold.
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#SchedulesMadeSimple #RestaurantLife #KitchenGear #KitchenLife #RestaurantOwners #ChefTips


$20 an hour.

It’s been a reality for fast food
$20 an hour.

It’s been a reality for fast food workers in California for a year now.

And yeah — some are saying it’s been life-changing. Paying rent on time. Groceries without stress. Saving, even.

But for operators?

The story’s more complicated.

Labor costs are spiking. Some are cutting hours. Raising prices just to keep the lights on.

Still, some aren’t backing down. They’re adapting. They’re evolving. And they’re staying ahead.

Here’s how:

1️⃣ Automating the admin chaos

2️⃣ Getting tighter with labor vs. revenue tracking

3️⃣ Giving their teams real flexibility — and keeping them engaged

Because here’s the truth: even with higher wages, efficient teams will always win.

Operational excellence is the advantage now.

📌 Want to stay ahead? Save this and follow for more insights on restaurant operations.
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#SchedulesMadeSimple #RestaurantOwner #RestaurantBusiness #FoodService #LaborCost #RestaurantTrends


We’ve been hearing this a lot lately:

“Should
We’ve been hearing this a lot lately:

“Should we add more allergen-friendly options? Is it really worth it?”

Here’s what we know:

📌 Right now, about 10% of Americans have food allergies.

That’s millions of potential guests searching for safe places to eat.

Sure, it feels risky.

The fear of messing up, the extra effort, the added training… it’s why so many restaurants avoid it.

But that’s exactly where the opportunity lies.

If you’re one of the few who does it right, you stand out.

And you don’t just stand out—you win loyalty from guests who struggle to find safe, reliable dining.

Here’s what makes the difference:

✅ Train your team. Most restaurant workers never get real allergy training.
✅ Be transparent on the menu. Clear labeling builds instant trust.
✅ Prevent cross-contact. Think dedicated prep areas, utensils, and protocols.
✅ Stay ahead of compliance. Being proactive protects you legally—and protects your reputation.

And here’s something people forget:

When a family’s choosing where to eat with someone who has food allergies?

They’re picking the place that can serve everyone safely.

If they trust you with that responsibility, you’re not getting one diner—you’re getting the entire table.

📌 Save this if you’re thinking about updating your menu for food allergies, and follow us for more insights on building a guest-first restaurant.
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#SchedulesMadeSimple #FoodAllergy #RestaurantInnovation #Restaurant #HospitalityManagement #RestaurantGrowth


Once the food leaves your door, the guest experien
Once the food leaves your door, the guest experience is out of your hands.

Well... Here’s the truth:

Your guest experience doesn’t end at your restaurant. 📌

If you want it to stay consistent, it starts with choosing the right delivery partners. 💡

Not every platform fits every restaurant.

Look at who their customers are. Look at how they handle support.

Pick the ones that match your brand and your guests.

Then get intentional about what you send out:

✅ Optimize your delivery menu. Not every dish travels well—keep it tight.

✅ Write clear, honest descriptions. Set expectations before the bag’s even packed.

✅ Invest in packaging. It’s not just a cost—it protects your food and your reputation.

And don’t forget the delivery drivers.

Most people overlook this, but they’re an extension of your team.

Give them clear pickup zones. Clear instructions. Treat them with respect.

A respected driver? Handles your food with care.

Tech can help too:

➡ Integrate your POS with delivery platforms. Cut down on mistakes.

➡ Track your delivery data. Find patterns in feedback. Adjust fast.

And when something goes wrong?

Be ready to respond.

A guest who feels heard is a guest who’ll come back.

📌 Save this if delivery’s a growing part of your business, and follow us for more insights on creating a guest experience that lasts—on or off-site.
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#SchedulesMadeSimple #RestaurantDelivery #FoodDelivery #RestaurantOperations #GuestExperience #HospitalityTech


We came across an article by John Felico on Modern
We came across an article by John Felico on Modern Restaurant Management, and it nailed something a lot of aspiring operators miss.

You’ve got this dream of opening a restaurant.

But every time you talk to someone in the industry, the warnings pile up.

You start hearing the horror stories.

And here’s the hard truth:

📌 Profit doesn’t wait for you to get ready.

That wave comes whether you’re prepared or not.

John Felico said it best:

“Profit comes in waves, and those waves don’t wait for you to get ready.”

The difference between making it and missing it? 🤔

Preparation. 💡

Success isn’t built when the doors open.

It’s earned long before the first guest walks through your door.

You might be eyeing a location right now.

Looks decent. Feels doable.

But be careful.

A “good enough” spot can lock you into what Felico calls the “Cycle of Death.”

If the location won’t support the business long-term, it’s not an opportunity—it’s a trap.

And marketing?

It’s not just posting on Instagram.

It’s about creating experiences that people can’t stop talking about.

Word of mouth still works.

📌 Save this if you’re serious about turning the dream into a reality. And follow us for more insights on building a restaurant that thrives.
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#SchedulesMadeSimple #RestaurantStartup #HospitalityTips #RestaurantManagement #FoodBusiness #RestaurantOwners


It’s tough out there right now. 🙁

Every oper
It’s tough out there right now. 🙁

Every operator’s asking the same question:

“How do we bring people in—and keep them coming back?”

And the answer?

It’s not as simple as slashing prices.

It’s about balancing experience and value. 💡

That might sound easier said than done.

But here’s what’s standing out in 2025:

1️⃣ Avoid big price jumps. Guests notice.

2️⃣ Expand takeout and delivery. Off-premise dining is still going strong.

3️⃣ Lean into LTOs. 62% of diners say limited-time offers motivate them to visit.

4️⃣ Double down on loyalty programs. Engagement climbed from 34% to 47% last year.

5️⃣ Show up on social media. Especially for Gen Z—67% decide where to eat based on what they see online.

It’s not just about food.

It’s about giving guests a reason to show up—and a reason to stay loyal.

📌 Save this if you’re deciding where to focus your energy in 2025. And follow us for more insights on creating restaurant experiences that last.
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#SchedulesMadeSimple #RestaurantMarketing #FoodServiceTrends #RestaurantGrowth #HospitalityManagement #RestaurantSuccess


You might look around and think,
“Our team actua

You might look around and think,
“Our team actually gets along pretty well.”

And that’s great.
Camaraderie matters.

But if things still feel off... it might be a communication issue—
at the top.

Because even in restaurants where coworkers support each other, what we’re hearing more and more is this:

Communication from management is falling short.

And when that happens, it shows up everywhere:

➡ Last-minute shift changes that leave people scrambling.

➡ No clarity on policies, benefits, or time-off.

➡ Managers who don’t lead by example.

➡ Missed pre-shift meetings that break momentum before the day even starts.

These gaps?

They might seem small. But over time, they wear people down.

According to recent research, only 59% of foodservice workers feel their managers actually lead by example.

And the turnover rate? Still over 100% a year.

Here’s the thing:

Strong peer relationships can’t compensate for poor leadership communication.

But when communication is clear, consistent, and respectful?

Everything changes.

Retention improves. Trust builds.
And your team doesn’t just show up—they lean in.

📌 Save this and follow us for more insight on building stronger teams through clarity and trust.
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#SchedulesMadeSimple #RestaurantOwner #TeamCommunication #HospitalityIndustry #RestaurantManager #HospitalityLeadership


In all the focus on hiring, one thing isn’t gett
In all the focus on hiring, one thing isn’t getting nearly enough attention:

💡 Your managers might be the most important part of retention right now.

You might be thinking — “Sure, they help run the floor.”

But it’s bigger than that.

They set the tone. They build the culture.

And when they’re stretched too thin or not supported?

It affects everything.

The Workforce Technology Report 2025 makes it crystal clear:

➡ A manager’s influence is strongest in the first 90 days of a new hire.

➡ Teams stick around longer when they trust their leadership.

➡ Operators who invest in manager development see better performance and retention.

➡ And when a great manager walks away? Turnover follows — fast.

So yes, scheduling matters. Pay matters.

But your managers shape the daily experience.

They’re not just holding things together — they’re leading what comes next.

📌 Save this and follow us for more insights on building stronger, more resilient restaurant teams.
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#SchedulesMadeSimple #RestaurantLeadership #StaffRetention #FoodserviceIndustry #Restaurant #HospitalityTips


What roles are in the highest demand, and why?

Yo
What roles are in the highest demand, and why?

You might be thinking, “Probably line cooks, right?”

And you’d be right. But there’s more to the story.

The most in-demand roles in foodservice today?

They’re all tied to efficiency, guest experience, and the ability to adapt.

Here’s where restaurants need help the most:

✅ Line cooks – Menus are leaner, kitchens are tighter, and skilled execution matters more than ever.

✅ Servers – Especially those who know how to connect with guests and upsell with confidence.

✅ Prep & support staff – The people behind-the-scenes that keep everything moving.

✅ Sanitation roles – Still crucial, still in demand in a post-pandemic standard of service.

✅ Delivery support – Off-premise isn’t slowing down, and someone has to make it work.

It’s not just about filling shifts anymore.

It’s about building teams around what today’s restaurant really needs to thrive.

More structure.
More agility.
More roles that support the pace and pressure of modern service.

And the operators who get this?

They’re hiring smarter—and creating teams that last.

📌 Save this and follow us for more insights on building restaurant teams that work in 2025 and beyond.
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#SchedulesMadeSimple #RestaurantManagement #HiringTrends2025 #StaffingSolutions #Restauranteurs #ModernHospitality


It might feel like everyone’s hiring again.

But
It might feel like everyone’s hiring again.

But here’s what’s different now:

Hiring managers aren’t just looking for anyone anymore.

They’re looking for quality.

Not just “Can you show up?”
But: “Can you be part of something bigger?”

According to the Workforce Technology Report 2025, the focus has shifted.

It’s not about hiring fast anymore—it’s about hiring smart.

And hiring managers are asking tougher questions:

1️⃣ Does this person align with our culture?

2️⃣ Are they reliable beyond the first couple weeks?

3️⃣ Can they thrive under real-world restaurant pressure?

4️⃣ Are they helping us build—not just survive?

The truth is, bad hires cost more than empty shifts.
Way more.

The operators who learned that lesson?
They’re done settling.
They’re holding out for the right fit—even if it takes a little longer.

Because building an A-team isn’t just nice to have anymore.
It’s the only way to win long term.

📌 Save this and follow us for more real-world insights to help you hire—and keep—better teams.
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#SchedulesMadeSimple #HospitalityLeadership #RestaurantStaffing #FoodService #RestaurantOperations #RestaurantManagers


You might be wondering if hiring tech actually mak
You might be wondering if hiring tech actually makes that much of a difference.

The answer? It does.

Here’s the truth—hiring managers are stretched thin.
More applicants. More pressure. More turnover.
And way less time to sort through it all.

Doing it manually might’ve worked before. But now?
If you’re not using tech, you’re already falling behind.

The operators who’ve leaned in?
They’re seeing the difference every day.

✅ AI screening tools quickly weed out unqualified candidates.

✅ Automated scheduling handles interviews without the back-and-forth.

✅ Instant messaging tools keep communication smooth.

✅ Dashboards give you visibility into every stage of the process.

It’s not just about speed—it’s about clarity.
And yes, maybe even sanity.

Because tech doesn’t replace managers.
It supports them—so they can focus on what actually matters:
Finding the right people. Leading stronger teams. Growing the business.

Save this if hiring still feels like a full-time job, and follow us—we’re sharing the latest workforce trends shaping restaurants in 2025.
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#SchedulesMadeSimple #RestaurantHiring #HospitalityTech #HiringSolutions #RestaurantManager #FoodserviceIndustry



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california restaurant

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schedules made simple logo type white
The easiest way to schedule and manage staff for restaurants, bars, cafes, pubs, coffee shops and pizzerias.
We support the restaurant community and are a proud member of :
national reastaurant
california restaurant

Download for free

Restaurant Staffing Management California
Restaurant Staffing Management California
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Navigate

  • Home
  • App Overview
  • Why Us
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schedules made simple logo type white
The easiest way to schedule and manage staff for restaurants, bars, cafes, pubs, coffee shops and pizzerias.

Download for free

Restaurant Staffing Management California
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  • App Overview
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