For Independent restaurant groups running a few to a dozen or more locations
See when labor is running ahead of sales before the shift happens
Schedules get copied from last week even when sales are softer. A slow lunch gets the same crew as a busy one, and managers send people home late or not at all. Labor percentage looks fine on the average and bleeds on specific shifts.
What it can cost you
Example: 2 locations each scheduled 20 hours a week heavy at $18 an hour = $720 a week, or $37,440 a year.An illustration, not a promise. Your Opportunity Scan puts a real number on it.
What the system checks overnight
- Compares scheduled hours in 7shifts to forecast sales for each day and daypart, per location.
- Adds reservation counts from OpenTable or Resy to the forecast for the coming days.
- Tracks actual labor percentage by daypart against your target.
- Flags shifts where staff clocked in well before the schedule or stayed long after close.
- Compares each location's labor per cover to the rest of the group.
Where it reads from
- 7shifts
- Toast or Square
- OpenTable or Resy
Local weather forecasts and nearby event calendars, which move covers for patio and downtown locations.
What happens when it fires
The general manager adjusts the schedule. The system suggests which shifts to trim and drafts the message to the GM with the forecast behind it.
Autonomy level: Suggest only. The brief tells you what changed and what to do. Nothing happens without you.
What we guarantee
Every location's schedule for the coming week checked against forecast sales before it is published, with heavy shifts flagged. We agree on the metric before the Sprint starts and measure it over the first 20 business days after go-live. If we miss it, you get half your Sprint fee back. Dollar savings are tracked in your monthly saves log, reported rather than promised.
Questions
7shifts already shows labor percentage. Why add this?
7shifts shows it per location. This compares the schedule to reservations and sales trends ahead of time and puts every location side by side in one brief.
Will it change schedules on its own?
No. It suggests changes and your managers make them. They know things the data does not.
Do I need new software for this?
No. The system reads from the tools you already use, with read-only access by default. A guardrail layer controls exactly which data the AI can see.
What does it cost?
A 3-week Sprint is $6,000 fixed and includes the morning brief plus one automation tied to an agreed metric. Ongoing support is $1,500 a month, or $500 a month to keep it running without new automations. If the agreed metric is missed over the first 20 business days after go-live, half the Sprint fee is refunded.
How is this different from a dashboard app or a free AI kit?
A dashboard app shows numbers when you go look. A free AI kit gives you the parts, and you do the setup, the upkeep, and the checking. Here the alarms are built for your kind of business, they watch outside data like market rates and rule changes alongside yours, and on Run or Keep-Running, the person who built them keeps them working and logs what they caught.
More alarms for multi-unit restaurant groups
Seven more things worth watching.
- Food cost creep by locationCompare actual to theoretical food cost per location every week, by category, so the store drifting high gets noticed while you can fix it.
- Vendor price increases on key itemsCompare every invoice line on your top items to the last price and the agreed price, across locations, so price creep gets challenged fast.
- Comps and voids anomaliesCompare comps, voids, and discounts per server, manager, and location to their peers and history, so odd patterns surface while they are fresh.
- Review rating dropsRead every new review across your locations each morning, spot repeated complaints, tie them to service days, and have reply drafts ready.
- Reservation no-show patternsTrack no-shows and late cancels by day, time, party size, and booking channel per location, so deposits and overbooking go where they matter.
- Overtime building mid-weekProject who will cross your overtime threshold before the week ends, including staff who work at more than one location, so you can shift hours.
- Menu item margin slippingRecalculate plate cost for every menu item from the latest invoice prices and compare it to menu price, so you reprice or re-spec before margin fades.
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