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The Tech That Helped This Restaurant Fix Its Scheduling Woes

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This story appears in the August 2016 issue of Entrepreneur. Subscribe »

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.”

Juliana Sohn
Leith Hill and two of her well-scheduled employees.

The fix

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