Deterministics
In a restaurant world heaving with marketing promotions and guests demanding customized experiences, labor staffing targets must flex with differing guest preferences and company marketing programs. The Deterministics Labor System (DLS) now affords a way of personalizing a store's labor targets based on guest needs and marketing programs outside the restaurant managers' control. Our labor management system brings labor standards to life by putting them “in context” for the manager while making fixed, picture-in-time labor standards obsolete. You can reference our White Paper Research to see how labor percent of sales and productivity metrics are unreliable measures of performance.
For the same reason that all operators appreciate the importance of standardized food recipes, Deterministics has developed a Labor Recipe methodology that defines labor requirements based on a time study analysis of all activities that consume labor in a restaurant. Whether it's guests arriving at the restaurant, which triggers the need for service staff, or menu item demand at the Saute station, Labor Recipes are used to first calculate the workload for each restaurant position by minute of the day, and then translate this work time into staffing positions for creating labor schedules with a new level of precision and accuracy.
A series of time studies performed by our engineering team at multiple locations determines the precise amount of work seconds built into the Labor Recipes. The results of the time studies are loaded into the Deterministics Labor System software, which then uses transaction data exported from the restaurants point-of-sale system to produce daily Opportunity Analysis reports, provide accurate data into the Forecasting and Scheduling Modules, and provide Modeling and Analytics to better foresee impacts of menu and process changes across the chain.
A Throughput Capacity Assessment is a comprehensive time study analysis of a brand’s service-and-production-delivery chain. We measure "everything that moves" in the operation to get both an outside-in look from the customer perspective and an inside-out look from the frontline worker perspective.
