I came across a simple, intuitive, and cost effective web based scheduling program last week and I was curious as to how many of you would already have a program like this in place and if you dont is this something you would consider?

I currently have a similar program in place in my two restuarants which allows us to post the schedule online and the staff simply visit our url to see when they are working and are able to give up shifts / take shifts (with permission), post their availbility, etc. and it works great for us.

Most of the providers however are after the large operators while I think the independent or smaller restaurant operator (20 units or less) is being missed with this technology. What do you think?

Thanks for your feedback.

Views: 3

Reply to This

Replies to This Discussion


I think if you dig a little bit, there are a number of solutions in this space, targeting both independent owner-operators as well as larger chain operations.

Our solution, www.TimeForge.com, for example, works quite well for independent operators (the majority of our customer base), but also has a great above-store feature set.

There are probably about 6 - 10 companies that "compete" in the web-based scheduling market for independent restaurants, and an equivalent number for the multi-unit operators. As you go "upstream" to larger operators, the requirements and feature set begin to get very, very complex.

Additionally, some POS platforms have decent online web based systems (and, quite frankly, some are absolutely horrendous).

Your question confuses me a little bit though, as your URL points to empathica.com, which I assume is your website, but you also own two restaurants? Busy, busy!

Let me know if I can answer any of your questions.

Anthony Presley
www.TimeForge.com - Online Labor Management
Thanks Anthony. Good info to know. My main gig is Empathica while my investments and interest include a couple of restaurants in Niagara Falls that my business partner runs on a daily basis.
We are a high volume one unit operation with just over 100 employees and we use Hot Schedules. We were a beta test for them and Digital Dining. There are still a few bugs here and there, but nothing the employees see or are aware of. Generally, I think it's been great and easily saves us time, energy and emotion involved in scheduling, filling shifts, and updating availability, let alone vacations, trades, and all of the other things that the schedule can throw at you.
Hey Doug,

I have been an employee scheduling consultant for a variety of industries including restaurants, hospitals, factories, call centers, you name it. I have found that EZShift's automatic scheduling software answers these needs, because not only do they have an open forum on the site where employees can stay in contact with each other, managers can stay in contact with them as well. When the shift manager publishes the schedule, they receive an email and text that the schedule has been put up. Employees post their availability on this site as well. On top of these features, they can also swap or give shifts (this requires the managers approval of course).

Overall, the software takes your organization's needs and specifications into consideration as well as employees ranks, positions, limitations and automatically builds your schedule for you. Its impeccable rule engine eliminates mistakes and makes sure your schedule is flawless. To get more information visit the site at: www.ezshift.com.

Please feel free to contact me if you need any assistance.

Hila Tabib
Scheduling Consultant





Social Wine Club for Craft Wineries


Red Lobster crafts new, high-end image

Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More

The Year of the Instagram Strategy
Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!

The tweet's the thing

Everyone’s atwitter about the NRA's Kids LiveWell Twitter party, held in celebration of the program’s third anniv -More

Arby's meaty campaign highlights protein lineup

Arby's new campaign, "We have the meats!," focuses on the chain's new limited-time menu offering, the Mega Meat Stack, which  -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Restaurant Trends - Growing And Emerging Concepts - Change and Activity July 29, 2014

Update from Restaurantchains.net on growing and emerging restaurant concepts

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service