Labor Staffing and Workflow

Labor cost is a healthcare facility’s biggest expense. Typically, foodservice is second only to nursing in the number of employees. 

The balance of the staffing pattern to meet service demands affects both the payroll and labor productivity statistics. A reduction in staff does not always lead to improved efficiency.

Work graphic

Areas that dk Foodservice Solutions, LLC focuses on

  • Staffing Pattern and Labor Hours
    • Payroll analysis
    • Overtime
    • Full-Time versus Part-time
    • Non-Productive Hours
  • Productivity assessments of tasks
    • Review staff assignments at peak and slow times
    • Gant chart of daily tasks by position
  • FTE versus equipment or service
    • Add staff vs. the efficiency of equipment?
    • Keep a non-essential service or reduce the hours paid.

Please contact us at for information on how to address your Foodservice Labor concerns.