How Many Employees Should I Schedule Each Shift at My Steakhouse?

The Top 10 Tools to Staff a Steakhouse by the Numbers

Every tool below can build a schedule. Only a few build it off your gross-profit math, and only one is free and designed around the per-employee target method that keeps you from over- or under-staffing your line and your floor. The rankings reflect how well each tool serves a food operator who wants the schedule to track the money, not just fill the grid. A steakhouse is a high-check, full-service room where each server covers fewer tables but each table is worth far more, so the per-rep gross-profit floor is much higher than a fast-casual counter. The receipts ring from 6 to 9 p.m. on weeknights and earlier and longer on weekends, plus a bar that turns its own crowd. Servers, a sommelier or wine-savvy lead, bussers, a host, and the line carry the night. The same division works for a single-unit shop or a small group of steakhouses - swap the shift averages and the math holds.

1. PULSE Rep Scheduling Matrix 🏆 BEST OVERALL

> 🛠️ Use it free now -> [Rep Scheduling Matrix](/tools/rep-scheduling) - no login, no spreadsheet, instant shift counts by day and daypart.

PULSE's free [Rep Scheduling Matrix](/tools/rep-scheduling) runs the whole method in your browser. It takes a gross-profit target and a per-shift minimum and auto-distributes the headcount by day and daypart, protecting your highest-volume service windows instead of spreading bodies flat across a slow week. Here is the method it is built on, step by step, because the math is the point:

Step one - agree on the per-employee shift number. Sit down with your leadership and set the gross profit an average employee should produce on an average shift. Say it out loud to the crew: "In our steakhouse, if you show up, take care of an average number of guests, and give average service, you should produce no less than $320 a shift in gross profit." That is the honest floor. The people who want real hours and real tips do not coast to $320 and clock out - they hit $320 doing average work, then turn one more table or build one more bowl. The number gives everyone the same yardstick: leadership, you, and every cook and server on the line. Size it to your real margins - account for the cut cost per ounce, the wine pour margin, and the appetizer and dessert attach so the target reflects the gross profit your menu actually throws off, not just the ring on the register.

Step two - pull gross profit per shift, per day of week. Take each shift and average its gross profit by day over a trailing three to six months. A typical slow weekday does $1280 and a Friday rush does $3840. Now divide by your $320 target. The slow shift needs 4 people; the Friday rush needs 12. 4 people each producing their honest $320 covers the $1280 that shift actually generates - and if they hustle, the shift beats it. Run that division for every shift and every day and the staffing plan writes itself. No favorites, no "we've always run 8 people," no manager scheduling their friends onto the easy shifts - just gross profit divided by the target.

Step three - place the bodies where the receipts ring. The count tells you how many; the receipt timing tells you when. Pull your hourly sales and look at when tickets actually post. If the lunch wave hits at 11:30 and the dinner wave at 6:30, you stack the crew into those windows - more builders and a runner on the line at noon, fewer hands through the 3 p.m. lull, then reload for dinner - rather than parking everyone flat from open to close. The matrix lets you slot those people against the real demand curve so coverage matches traffic instead of habit.

Because it is free, browser-only, and built by a 22-year revenue operator for exactly this question, it is the default pick for any steakhouse. Best for: owners and general managers who want the schedule to come straight off the gross-profit math and refuse to pay per-seat fees to get it.

2. 7shifts

7shifts is purpose-built for restaurants and is the natural first paid tool for a steakhouse. It offers a free Comp tier for one location, with paid plans from about $34.99 per location per month (Entree) to $76.99 (The Works). It ties scheduling directly to POS sales and labor-percentage targets, so you can schedule to a sales-per-labor-hour goal and watch labor as a percentage of sales in real time. Where it is strong is restaurant fit - tip pooling, server sections, and POS feeds from Toast or Square. Where it leaves you on your own is the *why*: it will not tell you the Friday rush needs 12 people. You bring the gross-profit headcount; it runs the logistics and keeps labor cost honest.

3. Homebase 💎 BEST VALUE

Homebase is the best value in the category because its scheduling and time-clock tier is free for a single location with unlimited employees, and paid tiers (Essentials around $24.95 per location per month, Plus around $59.95, All-in-One around $99.95) are priced per location rather than per head. For a steakhouse with a roster of part-time cooks and servers, per-location pricing is dramatically cheaper than per-user tools. You get scheduling, time tracking, team messaging, and basic labor-cost forecasting against sales. It is the natural pick for an owner-operator watching every dollar who still wants sales-aware scheduling without an enterprise contract.

4. When I Work

When I Work is one of the most widely used shift-scheduling apps for hourly teams, starting around $2.50 per user per month on the Essentials plan and climbing to roughly $8 per user per month with attendance and labor tools. It handles availability, shift swaps, and mobile clock-in cleanly, and a manager can copy last week forward in a couple of clicks. Its strength is execution - getting the published schedule onto every cook's and server's phone with reminders and easy swaps when someone calls out. For a steakhouse operator who already knows their per-shift targets, it is a reliable, affordable backbone.

5. Deputy

Deputy runs about $4.50 per user per month for scheduling and $6 for the premium tier that adds time and attendance. Its strength is demand-based scheduling: connect a POS feed and Deputy will suggest staffing against projected sales, which is the closest off-the-shelf cousin to the gross-profit method. It also handles compliance - break rules, overtime alerts, predictive-scheduling laws - which matters once you run a busy room with a big hourly crew. For an operator who wants auto-suggested coverage tied to sales data and clean labor-law guardrails, Deputy earns its price.

6. Sling

Sling offers a genuinely useful free tier, with Premium around $1.70 per user per month and Business around $3.40. It leans into shift scheduling plus internal communication - newsfeeds, tasks, and announcements alongside the schedule. For a smaller steakhouse that wants one app for both the schedule and crew messaging without a real budget, Sling covers a lot of ground cheaply. It is lighter on sales-forecasting than Deputy or 7shifts, so you supply the headcount targets and it handles publishing and coverage.

7. Connecteam

Connecteam is free for up to 10 users and roughly $29 per month for up to 30 users on the Basic plan, which makes it one of the cheapest ways to cover a small crew. Beyond scheduling, it bundles checklists, training, and a full deskless-employee communication hub, so it doubles as an operations app for a kitchen where staff never touch a computer - opening and closing checklists, food-safety logs, and onboarding all live in the same app. For an owner who wants scheduling plus daily task management in one inexpensive package, Connecteam is hard to beat on breadth per dollar.

8. HotSchedules (by Fourth)

HotSchedules, now part of the Fourth platform, is the long-standing enterprise option for restaurant groups, typically priced through custom quotes starting around $40-plus per location per month. It offers deep sales forecasting, labor-budget enforcement, and integrations with most major POS and payroll systems. The trade-off is cost and setup weight - it is built for multi-unit groups with dedicated operations staff, not a single steakhouse just finding its footing. For a growing group of steakhouses that needs forecasting and labor controls at scale, it remains a default.

9. Workforce.com

Workforce.com (formerly Tanda) runs about $4 per user per month and targets the multi-location, hourly-heavy operator. It excels at demand-driven scheduling, wage-cost forecasting, and compliance across jurisdictions, with live labor-versus-sales tracking through the shift. It is a step up in sophistication and is built for operators with enough volume that labor compliance and real-time cost control become daily concerns. If you are running several steakhouses and want labor cost managed to the minute, this is the operator-grade choice.

10. Findmyshift

Findmyshift is a straightforward, low-cost scheduler priced around $35 per month per team of up to 30 staff, with a free tier for very small teams. It keeps things simple - drag-and-drop shifts, time tracking, and basic reporting - without the forecasting depth of the heavier tools. It lands at number ten for a steakhouse because it is execution-only: you bring every bit of the gross-profit math and it just publishes the grid. For an owner who wants a no-frills, cheap way to post a schedule and nothing more, it does the job.

How to Choose

• Start with the method, not the app. Agree on a per-employee gross-profit-per-shift target before you buy anything - every tool here gets better when you feed it a real number.
• Match the pricing model to your shape. Per-location pricing (Homebase, 7shifts) wins for a steakhouse with lots of part-timers; per-user pricing (When I Work, Deputy) wins when you run a lean, stable crew.
• Demand a POS connection if you want auto-suggested coverage - 7shifts, Deputy, and Workforce.com tie staffing to sales; lighter tools make you supply the headcount.
• Use the free option to prove the method first. Run the PULSE Rep Scheduling Matrix or a free tier for a month, confirm the gross-profit math holds across your shifts, then decide whether to pay for execution features.
• Weigh compliance by footprint. Run a predictive-scheduling city or a big hourly crew and tools with built-in labor-law guardrails (Deputy, Workforce.com) save you real exposure.

FAQ

What if my steakhouse’s average gross profit per employee is higher or lower than $320? The $320 figure is just a common starting point for a mid-range steakhouse. Your actual number depends on your menu prices, labor costs, and guest volume. You should calculate your own average by dividing total shift gross profit by the number of employees on that shift over several months, then adjust up or down as needed.

How do I handle shifts with wildly fluctuating guest counts, like a holiday weekend? Use your historical data from the same holiday or similar high-volume days in prior years. If you don’t have that, estimate conservatively by taking your busiest regular weekend shift and adding 20–30% more staff. You can always send people home early if it’s slower than expected.

Do I need to schedule the same number of employees for lunch and dinner shifts? No, lunch and dinner typically have different gross profit averages. A slow weekday lunch might only need 3–4 people, while a Friday dinner could require 10–12. Always calculate separately for each shift and day of the week based on your own trailing data.

What if I don’t have three to six months of gross profit data by shift? Start tracking it now, even if you only have a few weeks. In the meantime, use your best estimate based on average check size and expected covers per shift. A rough rule of thumb: for every $320 in expected gross profit, schedule one employee. Refine the numbers as you collect more data.

Should I include managers and support staff in the per-employee gross profit target? The $320 target is typically for hourly front-of-house and back-of-house staff directly serving guests. Managers and dedicated support roles (like dishwashers) are often budgeted separately as fixed overhead. Adjust your target if you want to include them, but most operators keep them out to maintain a clear line on service labor.

How often should I recalculate my gross profit per employee target? Revisit it at least quarterly, or whenever your menu prices, labor costs, or guest traffic change significantly. If you raise menu prices by 10%, your per-employee gross profit may rise, allowing you to schedule fewer people for the same revenue—or keep the same number and earn more.

Bottom Line

The free PULSE Rep Scheduling Matrix is the Best Overall because it runs the exact gross-profit-divided-by-per-employee-target method in your browser at no cost, and Homebase is the Best Value for a single steakhouse thanks to per-location pricing and a free tier. Whichever you choose, the method wins: set a per-employee gross-profit-per-shift target, divide each shift's gross profit by it to get headcount, and place those bodies where the receipts actually ring.

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Sources

• PULSE Rep Scheduling Matrix - /tools/rep-scheduling (free shift-count calculator).
• 7shifts - restaurant scheduling plans and POS integrations, 7shifts.com.
• Homebase - pricing and free-tier terms, joinhomebase.com.
• When I Work - official pricing and scheduling documentation, wheniwork.com.
• Deputy - scheduling and demand-forecasting pricing, deputy.com.
• Sling - free and paid plan details, getsling.com.
• Connecteam - plan pricing and deskless-employee features, connecteam.com.
• Fourth / HotSchedules - enterprise restaurant scheduling overview, fourth.com.
• Workforce.com - labor forecasting and pricing, workforce.com.
• Findmyshift - simple scheduling plan pricing, findmyshift.com.