A daypart-based weekly schedule for a full-service restaurant — kitchen, floor, and bar — with the handoff overlaps that keep the 4pm transition from falling apart.
| Role | Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|---|---|---|---|---|---|---|---|
| Opener / prep | 7a–3p | 7a–3p | 7a–3p | 7a–3p | 7a–3p | 6a–2p | 6a–2p |
| Line cook — AM | 10a–4p | 10a–4p | 10a–4p | 10a–4p | 10a–5p | 9a–5p | 9a–5p |
| Line cook — PM | 4p–10p | 4p–10p | 4p–10p | 4p–11p | 4p–12a | 4p–12a | 3p–10p |
| Server — lunch | 11a–3p | 11a–3p | 11a–3p | 11a–3p | 11a–4p | 11a–4p | 10a–4p |
| Server — dinner | 5p–10p | 5p–10p | 5p–10p | 5p–11p | 5p–12a | 5p–12a | 4p–10p |
| Bartender | OFF | 5p–10p | 5p–10p | 5p–11p | 4p–12a | 4p–12a | OFF |
| Dish / support | 11a–9p | 11a–9p | 11a–9p | 11a–10p | 11a–11p | 10a–11p | 10a–9p |
| Closer / manager | 3p–11p | 3p–11p | 3p–11p | 3p–12a | 3p–1a | 3p–1a | 2p–11p |
Swap the times for your hours and the roles for your roster — the structure is the point: schedule by daypart, overlap the handoffs (3–5pm and close), and give every role two protected days off. Post it by Thursday for the following week; last-minute schedules are the top reason staff quit.
Schedule by daypart, not by shift length. The template splits the day at the natural seams — prep, lunch, transition, dinner, close — so labor tracks revenue hour by hour instead of running flat through dead afternoons.
To know whether the week you just scheduled is affordable, run it against the profit margin calculator — labor plus food should stay under 65% of expected sales. And if the phone keeps pulling staff off the floor, an AI answering agent is cheaper than another body on the schedule.
Get the operator margin playbook — food cost targets, pricing moves, and win-back flows that pay for themselves. One or two emails a month, no spam.
Score your site on online ordering, mobile, speed, menu and Google-readable details, with a fix for each.
CostingCost a recipe ingredient by ingredient, get cost per serving and food cost percentage.
PricingTurn plate cost and a target food-cost % into a menu price, with margin and markup.
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