When to Expand Restaurant Staff

Scaling Kitchen Operations & Staffing

As your customer base grows, you can expect to get busier. And if you don’t have enough staff to keep up with those rush hours, you’ll simply have too much on your plate to carry. That’s why it’s helpful to have an expansion plan in place, not just for your restaurant locations, but also for your staff, should the need arise.

Expanding your restaurant team needs to be strategic. You need to look out for key indicators that suggest expanding your crew. In this chapter, we’ll examine these conditions.

Operational Strain

First, look honestly at your team and how they’re handling their workload. Look for signs of burnout. That can manifest in different ways, such as increased mistakes, constant overtime, diminished enthusiasm and morale, or outright verbal declarations from employees saying they’re burned out. These signs alone may indicate that you need to expand your team.

If you’re still unsure, start digging into your productivity metrics. Review your sales and confirm that labour cost is around 30%. Additionally, ensure that the revenue per dollar spent on labour is at least $2. Falling short of these benchmarks may indicate operational inefficiencies or staffing challenges that need to be addressed.

Customer Satisfaction Decline

A drop in customer satisfaction may be an indirect consequence of a restaurant crew being stretched too thin. For example, an understaffed restaurant will likely lead to slower service, longer wait times, and more mistakes, all of which can lead to mediocre or negative reviews. Keep an eye out for these complaints and how they correlate to the size of your current staff.

Consistent Demand

High demand is a good problem, but it can become an issue if you don’t have the staff to keep up with it. Frequently reaching maximum capacity or having long waiting lists may indicate you need additional employees or support.

Expansion Plans

If opening a new location, you will undoubtedly need to add new staff. Start hiring employees three to five weeks before training begins to avoid delays.

Financial Stability

Your financial standing is another indicator that it may be time to hire more staff. If your restaurant is financially stable, showing strong profit margins and consistent cash flow, hiring additional employees to help shoulder the workload will be a wise choice.

Recommended Staffing Ratios

How should you expand your team?

That answer depends on your restaurant's type, size, and service style, and ultimately where the demand for your restaurant is highest. Here are some general guidelines to consider:

• Front-of-house (FOH): During peak hours, you should have one server per four to five tables, along with hosts, bartenders, and bussers where needed.
• Back-of-house (BOH):Depending on the complexity of your menu, you should have one cook for 50 to 70 meals served per hour, as well as prep cooks and dishwashers.
• Management—To ensure appropriate supervision, you should keep one manager on hand for every 15 employees.

When it comes to making new hires, follow the same principles you used to hire your original staff. For reminders, check the section Recruiting Skilled Restaurant Staff to help recruit the best talent for the job.

Final Notes on Expanding Staff

Staff expansion should complement your restaurant’s growth trajectory and operational readiness. That means ensuring your current setup is running smoothly and efficiently.

Monitor market conditions when committing to an expansion. Ideally, you want to grow your team during periods of economic growth rather than downturns.

Lastly, focus on employee retention. High turnover nullifies hiring efforts. Offer competitive wages and foster a positive workplace culture to retain your employees.