Just a quick blurb, I was talking to some of our restaurant managers from a few different locations and every one of them said they're saving about an hour a week just in creating the schedule alone. Now, this wouldn't be surprising if they were all larger restaurants, but two of them have about 30-40 employees and one has 7 employees. That just blew my mind that a restaurant with only 7 employees is finding as much time saving in dealing with the scheduling process. Good stuff.
Here's a quick testimonial from the manager over at Stadia Sport Grill: