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Thread Starter 
Could anyone please help fill out this questionnaire for a blog post I am doing: 
What is your job role? 
How many hours do you work on average per week?
How long do you spend managing staff schedules per week?
  • What would you say is one of the biggest inefficiencies in your restaurant? e.g. 
  •  Outdated technology
  •  Too much food is wasted
  •  High staff turnover
  •  Staff illness
  •  Weak management
  •  Inefficient practices
  •  Other: 

Thank  you!!!