The Tech That Helped This Restaurant Fix Its Scheduling Woes
Foodies and critics alike quickly embraced Ellary’s Greens, a 3-year-old natural-foods café in New York’s Greenwich Village. But in the back of the house, owner Leith Hill and her managers were using a very stale (though organic!) approach to scheduling employee shifts. “We were making schedules by hand, on paper,” recalls Hill, who in April launched an uptown, quick-serve version of her eatery. “We’d spend hours working on the schedule. Then someone would say, ‘I can’t work Tuesdays anymore,’ and we’d go back to the drawing board.”
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