My forecast and/or demand hours seem too high/low
- Ask to understand why they believe this is the case - provide example
- Reminder to not compare days and/or restaurants as the forecast and demand/ideal hours is based on the specific guest flow of that restaurant
- Reminder this may be different than RBOS also due to Plate Count vs only using Guest Count
If you as BDM, still believe something does not look correct, review with your Director to validate that the indices set up are correct for your brand
Please sign in to leave a comment.