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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
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Look, we get it. AI feels like this big, futuristi
Look, we get it. AI feels like this big, futuristic thing that’s only for Silicon Valley or giant chains with tech teams.

But the reality? AI is already showing up in small, practical ways for restaurants like yours.

Where’s it working best? Customer experience.

We’re seeing operators use chatbots to handle reservations and guest complaints.

Or using machine learning to suggest smart upsells in apps and kiosks.

In fact:

➡ 60% of restaurant execs say customer experience is where AI helps most.
➡ 55% are already using it to track inventory and forecast needs.
➡ Loyalty programs and digital marketing? Also climbing the list.

💭 So now the question is: Where could AI help you serve better, without losing the soul of your brand?

📌 Save this for later and follow us for more insights.
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#SchedulesMadeSimple #RestaurantTech #RestaurantManagement #RestaurantOperations #CustomerExperience #FoodServiceTrends


Sales dipped in May. Biggest drop in over two year
Sales dipped in May. Biggest drop in over two years. 😬

You might be thinking, “Should I be worried?” — fair question.

Here’s what’s happening 👇

➡ Restaurant sales dropped 0.9% in May. The first decline in three months.

➡ That’s about $900 million less in spending, just like that 💸

➡ But zoom out: Sales are still 5.3% higher than this time last year.

➡ And when you adjust for inflation, we’re actually seeing 1.4% real growth.

So no, it’s not panic mode. But it is a moment to pay attention. 👀

Follow us if you want real-time insights and actionable moves to help you win in this market.
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#SchedulesMadeSimple #Restaurant #RestaurantOperators #HospitalityIndustry #RestaurantStrategy #RestaurantOwner



You’ve probably noticed it too...

The industry’s been a bit shaky lately. Sales are flat, traffic’s down... and yet, somehow, you’re seeing drink and dessert chains pop up everywhere and crush it.

Feels like a contradiction, right? 🤔

But when you zoom out, it actually makes sense.

Quick-service as a whole? Not having a great year.

But drinks and desserts? That’s where the growth is happening.

In fact, of all the fast-food brands growing more than 25%... most of them aren’t serving burgers or chicken. They’re selling coffee, cookies, boba, smoothies. ☕🍪🧋

Why? A few reasons:

1️⃣ Drinks and desserts are cheaper treats. Easier for people to justify when budgets are tight.

2️⃣ They tap into trends and lifestyle habits, especially with younger customers who don’t eat three big meals a day.

3️⃣ These brands are lean, franchise-ready, and often super social-media-friendly.

Now, you might be thinking: Cool… but what does this mean for me as a restaurant operator?

It doesn’t mean you need to open a donut shop. But it does mean you should ask:

What can I create that gives people a reason to swing by, even if they’re not hungry for a full meal?

Think:

➡ A signature house-made lemonade.

➡ A seasonal dessert collab.

➡ A limited-run milkshake.

➡ Or even just marketing your best-seller as a standalone indulgence.

📌 Save this if you’re rethinking your menu strategy.

And here’s the question we’ll leave you with:

Are you giving guests a reason to visit even when they’re not in the mood for a full meal? 🤔

Follow us for more strategies that help you stay ahead.
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#SchedulesMadeSimple #RestaurantTrends #FoodIndustry #RestaurantGrowth #RestaurantMarketing #FastFood


Yeah… there’s a robot pouring beers now. 🍺

Yeah… there’s a robot pouring beers now. 🍺

It’s called the Beertender, and it’s already being used at spots like Two Bit Circus, stadiums, nightclubs, even cruise ships.

It’s basically a high-tech keg machine. You walk up, press a button, and boom, craft beer on tap, no bartender needed.

Now, it’s easy to laugh and think, “Okay, but that’s not happening at my place.”

But here’s the thing: this isn’t just about robots. It’s about the bigger shift that’s happening across hospitality. Tech is creeping into every part of restaurant operations.

And not to replace humans entirely. It’s solving real, high-pressure problems, the kind most operators deal with daily.

Do you think this kind of tech is here to stay… or just a gimmick? 🤔
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#SchedulesMadeSimple #RestaurantInnovation #HospitalityTrends #RestaurantManager #RestaurantTechnology #RestaurantLeadership


You probably heard D.C. was supposed to raise the
You probably heard D.C. was supposed to raise the tipped minimum wage again in July from $10 to $12/hr.

But here’s the update: the D.C. Council paused the increase. It’s been delayed until at least October.

And no, this didn’t come out of nowhere.

The pressure came from all sides. Restaurant groups, operators, even the National Restaurant Association. The message was clear: eliminating the tip credit too fast? It could be devastating.

We’re talking about:

➡ More closures of beloved local spots.

➡ Tipped employees losing jobs.

➡ Higher menu prices that scare off regulars.

➡ And owners stuck between shrinking margins and rising expectations.

The question is: Are you building systems that can flex when the rules change?

📌 Share this with someone running a restaurant in D.C., and hit follow for more updates.
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#SchedulesMadeSimple #RestaurantOwners #RestaurantNews #HospitalityIndustry #DCRestaurants #RestaurantLife


Now the question is, how do you know if the influe
Now the question is, how do you know if the influencer marketing is working for your restaurant?

Here’s a few simple ways to track:

➡ Use a promo code or something like: “Show this post for 10% off.”

➡ Set up a trackable reservation link.

➡ Have your team ask: “How’d you hear about us?” and log it.

➡ Or even better, ask the influencer to say “Tell them I sent you.”

Make it fun. Playful. Something like:

“Mention @[influencer’s handle] and get a free appetizer.”

It gives people a reason to show up and it helps you see what’s really working.

Now let’s say one of these influencers does bring people in. What then?

Do you just invite them again next month? Sure. But there’s a better way. 💡

Build the relationship.

Treat them like a creative partner.

Invite them to your menu tastings. Give early access to new items. Let them feel like part of the story, not just part of a campaign.

And here’s the gold:

When someone genuinely loves your food, your team, your vibe… the content they create hits different.

It’s more real. More contagious. And your audience can feel that authenticity.

📣 Tag a fellow restaurant owner who needs to hear this, save it for your next team huddle, and follow us for more tips that actually work.
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#SchedulesMadeSimple #RestaurantMarketingSuccess #Hospitality #Restaurant #RestaurantManagement #Restauranteurs


So you’re convinced this influencer thing might
So you’re convinced this influencer thing might actually work.

But now you’re wondering: Where do I even start?

Here’s the thing: you’re probably already following the right people, you just haven’t thought of them as partners yet.

Start simple. Open up Instagram or TikTok and search hashtags like:
#YourCityEats
#YourCityFoodie
Or even just your neighborhood name.

Then look for creators who:

✅ Post consistently with solid, high-quality visuals.

✅ Get real engagement. Not just likes, but genuine comments and shares.

✅ Match your brand vibe. They should feel like a natural fit.

✅ Are local enough to show up and experience your restaurant in person.

Now… what do you say when you reach out?

Keep it personal. Keep it respectful.

Call out something specific you like about their content, and why you think your place is a match.

Say something like:

“We’d love to invite you in for a meal on the house. No pressure to post. Just want you to experience it for yourself. If you love it, we’d be thrilled if you shared!”

Give them a couple talking points (like a new dish or signature drink), but don’t script it.

Influencers know what works for their audience. If you try to control the post too much, it’ll feel fake.

Let it feel natural. That’s when it works best.

And here’s a bonus tip:
Once they post, share their content on your feed or stories (with permission, of course). Tag them. Give credit. Build the relationship.

Next, we’ll talk about how to track results, keep your influencer partnerships sustainable, and even turn them into long-term brand advocates.

📌 Save this post for later and follow if you’re serious about growing your restaurant in 2025. Part 3 is next.
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#SchedulesMadeSimple #RestaurantMarketingTips #GrowYourRestaurant #RestaurantPromotion #RestaurantOwner #RestaurantBranding


You’re posting on Instagram… maybe sending out
You’re posting on Instagram… maybe sending out an email here and there… but it’s just not moving the needle like it used to. 🤷‍♂️

Totally normal.

You’re not doing anything wrong. The game has just changed.

A lot of restaurant owners are still relying on what worked five years ago.

But today’s diners?

They’re discovering new places on TikTok, on Reels, on stories. Not on flyers or static posts.

And we get it, the question becomes: “How do I actually tap into that?”

That’s where influencer partnerships come in. 💡

More and more independent restaurants are seeing real growth by teaming up with local creators. People who already have trust and attention in your community.

Now, maybe you’re thinking this is only for brands with huge marketing budgets.

Not true.

A lot of the most effective partnerships are with micro or nano influencers. We’re talking 2k to 20k followers, right in your city.

These are creators who go out often, know the local food scene, and have an audience that actually listens.

And no, they’re not charging $5K a post.

In many cases, it’s a trade: a great experience, a comped meal, and they’re more than happy to share.

Here’s why it works so well:

1️⃣ Their followers trust them more than they trust ads.

2️⃣ It feels authentic, like a friend saying “you have to try this place.”

3️⃣ They capture your food in action. Not just the visuals, but the vibe.

4️⃣ And they create buzz way faster than most restaurant ads ever will.

Plus, it’s actually less work than running a full-blown paid campaign. And often more effective. 📈

Nearly 55% of millennials have visited a spot just because they saw it on TikTok.

If you’re ready to dig in deeper, next we’ll cover how to find the right influencers and how to make that first connection the right way.

📌 Save this post if it sparked an idea, and follow us for Part 2.
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#SchedulesMadeSimple #RestaurantMarketing #HospitalityTips #RestaurantOwners #RestaurantGrowth #FoodBusiness


Alright, back at it — picking up right where we
Alright, back at it — picking up right where we left off 👇

You’ve trimmed the menu, bracketed your pricing, spotlighted your best sellers…

And now you’re probably wondering: “Okay, but how do I actually know which items should stay, go, or get promoted?”

That’s where the Menu Matrix comes in.

Here’s how it works:

1️⃣ First, run your numbers:

Food cost per dish = total ingredient cost

Contribution margin = menu price – item cost

2️⃣ Then, map every item on a grid like this:

➡ Stars: High profit, high popularity

➡ Plowhorses: Low profit, high popularity

➡ Puzzles: High profit, low popularity

➡ Dogs: Low profit, low popularity

Promote the stars.
Rework the plowhorses.
Give the puzzles a little marketing love.
And the dogs? Probably time to let ‘em go.

Now, let’s talk design psychology...

✅ Use bold colors and visual hierarchy to draw attention to your high-margin dishes.
✅ Skip the dollar signs — they make people think about spending.
✅ Keep pricing aligned with item names — not hanging off to the side

And don’t forget: separate menus work harder.

Split off your desserts, drinks, and kids’ items.

If margins are tight, your menu is one of your first levers.

📌 Save this for your next menu planning session. And follow for more smart ways to boost profits without sacrificing the experience.
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#SchedulesMadeSimple #MenuPlanning #RestaurantManager #MenuIdeas #MenuDesign #Restaurants


Are your food costs through the roof right now?

T
Are your food costs through the roof right now?

Trying not to raise prices, but margins are getting tight?

You’re not alone.

Rising food costs have hit everyone.

But this is where menu engineering comes in. 💡

Let us break down a few tactics 👇

✅ Limit choices

More dishes = more inventory, more waste, more stress.

A tighter menu means lower food costs, faster ticket times, and clearer decisions for guests.

✅ Bracket pricing

You’ve seen it before — two versions of the same dish, different prices.

Guests usually go for the lower one, which is exactly the dish you want to sell.

✅ Promote the right stuff

Highlight your top sellers or highest-profit items.

Use icons, boxes, bold colors — whatever makes them pop off the page.

The goal here isn’t manipulation.

It’s helping guests make confident choices — and helping your business stay healthy while they do it.

We’ll keep this rolling in the next one — we’ll get into Menu Matrix tactics and how layout and language influence what people order.

📌 Save this post and send it to whoever’s touching the menu next.
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#SchedulesMadeSimple #RestaurantMenu #RestaurantStrategy #FoodCosts #Restaurant #Restauranteur


Alright — you’ve got the team on board, portio
Alright — you’ve got the team on board, portions under control, customers engaged…

Now it’s time to discuss how technology, composting, and smart data can actually help you make money while cutting waste.

➡ Use your tech stack

Track what’s being ordered, what’s going uneaten, and what ingredients expire too often.

This data tells you what to cut, what to push, and what to buy less of.

➡ Composting

Yeah, it’s a bit of a commitment. But food scraps become fertilizer, not landfill gas.

Partner with a local composting service or get your own system running.

➡ Digital signage & real-time menus

Out of salmon? Sold out of sides?

Let guests know instantly to avoid wasted orders and frustrated diners.

➡ Set Days on Hand (DOH)

Want to stop overbuying? Know how long each ingredient should last.

And remember — waste isn’t just a cost issue.

It’s a reputation opportunity.

Cutting waste makes you more sustainable, more respected, and more profitable in 2025.

📌 Share this with your chef, your manager, your team. Let’s make waste reduction part of how great restaurants operate. Follow for more tips like this.
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#SchedulesMadeSimple #RestaurantTech #FoodIndustry #RestaurantManagement #RestaurantOwner #Restauranteurs


Picking up from where we left off…

You’ve don
Picking up from where we left off...

You’ve done the audit, your inventory’s under control…

Now let’s tackle where most waste actually happens: at the table and on the plate.

Because here’s the reality 👇

Post-consumer waste (aka food left uneaten) is one of the biggest contributors to restaurant waste. And most of it? Preventable.

Here’s what top operators are doing in 2025:

1️⃣ Portion control

Too many leftovers = too much food. Offer flexible sizes or half-portions.

2️⃣ Menu engineering

Choose dishes with overlapping ingredients so nothing gets left behind in storage.

Also: cut the underperformers. If it’s not selling, it’s costing you. 💸

3️⃣ Repurpose ingredients

Veggie scraps = soup stock. Ugly carrots = stew base.

What used to be trash? Now it’s value. 🔄

4️⃣ Involve your customers

Add small notes to your menu or signage.

Tell people about your efforts. Reward guests who finish their plates or bring their own containers.

You’d be surprised how much storytelling matters here.

Today’s diners want to support restaurants that care — and they’ll come back for it.

Next time, we’ll hit tech, composting, and how to actually turn waste data into profit.

This last part will change how you think about leftovers forever.

📌 Save this thread and forward it to someone who needs to hear it. Part 3’s coming next.
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#SchedulesMadeSimple #RestaurantOwners #RestaurantTips #FoodService #ConsumerBehavior #Hospitality


Here’s the hard truth:

Up to 40% of the food su
Here’s the hard truth:

Up to 40% of the food supply ends up in the trash.

It’s not just bad for the planet, it’s cutting into your margins every single week.

So if you’re stuck and not sure where to begin, this is where most operators start 👇

1️⃣ Start with a food waste audit:
Track what’s actually being tossed. Prep scraps, leftovers, spoiled inventory.

2️⃣ Train your team:
Everyone matters, from line cooks to servers.
They need to know how to store, prep, and serve with intention.

3️⃣ Get inventory under control.
Over-ordering is one of the fastest ways to waste money.
Use FIFO. Label everything. Know your DOH (Days on Hand) so you’re not buying more than you’ll use.

Next up? We’ll dive into portion control, menu strategy, and how to involve your customers in the process.

📌 Save this post for your next team huddle. And follow us so you don’t miss Part 2.
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#SchedulesMadeSimple #RestaurantManager #FoodWasteReduction #RestaurantOperations #Restaurants #HospitalityIndustry #NewRestaurant


You might be wondering… “Okay, we’ve got loy
You might be wondering… “Okay, we’ve got loyalty programs running, social media’s active, what else can we do to truly stand out and keep guests coming back?”

➡ Ask for feedback, and act on it.
85% of guests want to give feedback. But only if it’s easy, and they feel heard.
Replying, even to the tough ones, builds more trust than a perfect score ever could.

➡ Use their names.
Your regulars should never feel like just another ticket number.

➡ Create a clean, welcoming space.
Lighting, music, movement, signage, it all adds up.

➡ Use digital signage smartly.
Highlight best-sellers. Call out promos. Show what’s out of stock in real time.

➡ Put your CRM & POS data to work.
You’ve got gold sitting in your system.
Segment by visit history, spend, favorites. Send smarter emails. Recommend better dishes.

That’s what customer engagement looks like in 2025.

📌 Save this series. Send it to your manager. Screenshot a line that hit home.

And follow us. We’ll keep dropping practical strategies for real restaurant wins.
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#SchedulesMadeSimple #RestaurantMarketingTips #Restaurant #HospitalityTips #RestaurantStrategy #RestaurantStaff


You’re probably thinking… “Okay, I get the i
You’re probably thinking… “Okay, I get the importance of engagement, but how do I actually build loyalty without throwing out another 10% off code every week?” 😩

Let’s talk about what the top operators are doing in 2025. 👇

Here’s what works:

1️⃣ Tiered loyalty programs. Not just “buy 10, get 1 free.”
People want to level up. Bronze → Silver → VIP = more visits, more spend.

2️⃣ Automated updates. Keep them in the loop.
Reward reminders = less drop-off, more reorders.

3️⃣ Gamification. Badges, challenges, check-in streaks.
It’s fun. It works. And it keeps your brand top-of-mind.

4️⃣ Smart emails, not spam.
Segment your list. Use dynamic content. Trigger rewards based on behavior.

And let’s not ignore it:

Social media isn’t optional anymore.

Your customers?

They expect you to show up online.

✅ Reply to their comments.
✅ Repost what they tag.
✅ Share behind the scenes
✅ Ask real questions.

And if you’ve got screens in-store, put that feed on display.

It turns your dining room into a connected, living brand space.

Next time, we’ll dive into feedback, personalization, and how to turn one review into ten. 👀

📌 Save this for your next team meeting. Share it with someone still running punch cards. And yep, part 3 is coming soon.
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#SchedulesMadeSimple #RestaurantOwner #HospitalityManagement #RestaurantTips #RestaurantManagement #Restauranteurs


Thing is, engagement in 2025?

It’s not just pos
Thing is, engagement in 2025?

It’s not just posting pretty plates or running another “comment your favorite dish” poll.

Here’s what a lot of restaurants are doing right now to level up their engagement:

✅ Make every touchpoint intentional, from the host’s welcome to your follow-up email.

✅ Create a vibe: lighting, music, warmth. It sticks in people’s memories.

✅ Keep service tight: hot food, quick drinks, zero awkward delays.

✅ Train your team to connect: names, eye contact, genuine smiles.

Because when a guest leaves thinking, “They actually cared,” they’ll be back.

And that’s true engagement. 🙌

Wanna go deeper?

Next time, we’ll hit loyalty programs and social media, your two biggest engagement tools in 2025.

📌 Save this post. Share it with your team. And follow us. We’re just getting started.
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#SchedulesMadeSimple #CustomerEngagement #DiningExperience #RestaurantOwners #RestaurantSuccess #CustomerExperience


You’re wondering why your website isn’t turnin
You’re wondering why your website isn’t turning visits into bookings? 🤔

You’re getting clicks, but not calls, not orders, not reservations. 📉

According to experts, most restaurant websites are making the same 3 mistakes:

1️⃣ Putting social media links at the top

We get it. You’re active on Instagram. Maybe even proud of your TikTok.

But if the first thing people see is a link to another platform, guess what?

You just handed them a distraction.

✅ Move your social icons to the footer.
✅ Keep them focused on your menu, your hours, your order button.

2️⃣ Cluttered navigation

No one wants to hunt for a menu or your location.

If someone’s squinting and guessing where to click, they’re gone.

✅ Clear labels: Menu. Order. Book. Contact.
✅ Simple layout. Easy return to homepage.
✅ Don’t overthink it. The goal is clarity.

3️⃣ Too much content

You love your story, your chef, your vibe...

But your homepage shouldn’t feel like a novel.

✅ Highlight your specialty.
✅ Use bullet points or short sections.
✅ Break info into pages: Delivery, Catering, Events. Don’t cram it all in one spot.

Remember:

Your website is not there to show off. It’s there to drive action.
Clicks that turn into orders. Reservations. Phone calls. Period. 📈

Tweak these three things and you’ll feel the difference.

Save this post. Share it with your designer. DM it to your manager.

And hey, if you want more straight-up, practical help like this? Follow us. We’ve got more coming.
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#SchedulesMadeSimple #RestaurantMarketing #RestaurantManager #HospitalityTips #Restaurants #RestaurantStrategy


Only 16% of transactions in 2023 were cash.

Most
Only 16% of transactions in 2023 were cash.

Most people? They want to pay with card or digital wallet.

If you’re running a restaurant with pay-upon-delivery, you have to modernize the way you handle payments, or risk losing sales, time, and customer trust. 😬

Here’s what restaurants are doing now to keep up 👇

✅ Mobile POS with Integrated Payments
It’s gotta be portable. All-in-one. Durable. Battery that lasts a shift. This isn’t just about looking professional, it’s about getting paid, every time.

✅ Contactless Payment
NFC tech lets you take tap cards and Apple Pay in two seconds flat. No cash. No swiping. No touching.

✅ Tip Suggestions
Built-in prompts help customers make decisions quickly. No awkwardness, no pressure. Just more tips for your drivers.

✅ Invoice Recall + Real-Time Sync
No guesswork. Drivers pull up the right invoice, take the payment, and it all syncs back to your system immediately.
You see what’s happening in real time.

✅ On-the-Spot Receipts
Some customers want them printed. Others want an email. Either way, your drivers are ready.

If you’re still managing this process the old way, save this post, share it with your delivery lead, or send it to your GM.

And follow us for more ways to run your restaurant smarter in 2025 and beyond.
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#SchedulesMadeSimple #RestaurantTechnology #Restaurant #RestaurantTips #RestaurantInnovation #RestaurantGrowth



You’re trying to stay on top of your restaurant’s chaos, but let’s be honest, one slow lunch shift can throw your entire week off. ⚠️

You might be thinking, “There’s gotta be a better way to stay ahead.”

There is.

If you want to run your restaurant like the pros do, start tracking these 5 KPIs every single week:

1️⃣ Prime Cost
This is your food + labor. It’s your biggest, most controllable expense.
Target: around 60% of sales, depending on your model.

2️⃣ Sales Per Labor Hour (SPLH)
Sales alone don’t cut it. You need to know how efficiently your team is generating revenue.
Too low? You’re overstaffed. Too high? You’re burning people out. Know your sweet spot.

3️⃣ Inventory Turnover
Track how fast you’re converting product into revenue. It keeps you lean and cash-flow positive.

4️⃣ Food Waste
Every bit of waste is money you’ll never see again.
Track it. Fix it. Your bottom line and the planet will thank you.

5️⃣ Labor Cost %
You need to know exactly how much labor is costing you in relation to sales.
Stay in the 25–35% range. Tighter if you’re quick service, more flexible if you’re full-service.

👉 Save this list. Share it with your GM or chef.

And follow us for more ways to simplify staff management and take back control of your time and your margins.
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#SchedulesMadeSimple #RestaurantManagement #RestaurantOwners #NewRestaurant #RestaurantSuccess #RestaurantOperations


Getting traffic to your site is great… but if th
Getting traffic to your site is great… but if the orders aren’t coming in?

It might be your system, not your food. 😬

Most diners decide in seconds whether to place an order or bounce. 

And here’s what usually pushes them away:

❌ Menu loads too slow

❌ Layout isn’t mobile-friendly

❌ They can’t customize easily

❌ They’re not sure if the order even went through

Any of that sounds familiar? Don’t worry. Here’s the fix:

✅ Your ordering page should load fast. Compress images, limit pop-ups, and make sure your host can handle traffic.

✅ Design mobile-first. More than half of online orders come from phones. That means big, clear buttons and intuitive navigation.

✅ Menus should sell, not confuse. Use great photos, short and clear descriptions, and organize by categories customers expect.

✅ Make checkout easy. Don’t force logins. Don’t hide the cart. Confirm everything clearly so customers feel confident.

✅ Connect your POS. Orders should go straight to your kitchen. No friction, no manual work, no crossed wires.

✅ Promote like it matters. Because it does. Your ordering link should live in your IG bio, your Google listing, your email footer… everywhere.

📌 Save this if you’re reviewing your setup this quarter. And follow for more ways to align your tech with the way real guests behave.
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#SchedulesMadeSimple #RestaurantMarketing #RestaurantTech #RestaurantStrategy #HospitalityTech #RestaurantOwner



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The easiest way to schedule and manage staff for restaurants, bars, cafes, pubs, coffee shops and pizzerias.
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Restaurant Staffing Management California
Restaurant Staffing Management California
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Navigate

  • Home
  • App Overview
  • Why Us
  • Pricing
  • Contact
  • Privacy Policy
  • Terms & Conditions
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
Restaurant Staffing Management California

Navigate

  • Home
  • App Overview
  • About
  • Pricing
  • Contact
  • Privacy Policy
  • Terms & Conditions
schedules made simple logo type white
The easiest way to schedule and manage staff for restaurants, bars, cafes, pubs, coffee shops and pizzerias.

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