Stable Workforce Scheduling Can Improve Worker Health and Performance

Stable Workforce Scheduling Can Improve Worker Health and Performance

March 9, 2019

The service sector faces tremendous fluctuations in demand for their services, as well as low profit margins.  As a result, staffing in the service industry may employ a Just-In-Time (JIT) staffing approach.  In other words, wait until the last moment to call in employees.

This JIT approach results in short notice of an upcoming shift, cancellation of work at the last moment, and variable hours.

Therefore, working in the service sector in many cases means low pay and few fringe benefits, but it may also mean unstable schedules because workers have little control of their work hours.

The consequence of JIT employee scheduling are unhappy workers with poor sleep quality.  Findings have shown that stabilizing employee schedules leads to increases in sales and worker productivity.


Video Spotlight: Philly workers share why they need a fair workweek


This post is based on The Hill article, For job quality, time is more than money, by Daniel Schneider and Kristen Harknett, February 1, 2019; the Work Life Law report,  Stable Scheduling Increases Productivity and Sales: The Stable Scheduling Study by Joan C. Williams, Susan J. Lambert, and Saravanan Kesavan, 2018; and the YouTube video, Philly workers share Continue reading

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Evolving from Farm-to-Table to Farm-to-Desk

Evolving from Farm-to-Table to Farm-to-Desk

As digital deliveries now account for a sizable portion of their business, several restaurants are trying to bypass third-party ordering platforms such as Grubhub and Uber Eats with their own ordering and delivery systems.

To lure customers away from third-party marketplaces, they offer a variety of incentives that are only available through their own Web sites or mobile apps. They also adapt their cooking methods to account for delivery time.


Video Spotlights:


This post is based on the Bloomberg article, Dig Inn Wants to Optimize Your Sad Desk Lunch, by E.G. Dunn, January 29, 2019; the YouTube video, Dig Inn – Boston, by phantomgourmet, August 17, 2017; and the Fortune article and video, Restaurants face digital dilemma, by J. Kell,  June 9, 2017. Image source: Shutterstock/MSSA.

Discussion Questions:

1. What are the quality problems associated with meal deliveries?

Guidance: As Scott Landers mentioned in the article, the delivery portion of the business has grown faster than capacity, resulting in longer lead times, errors, foods at the wrong temperature, and food quality degradation during delivery.

2. What are some of the product and process design changes Continue reading

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