A better opening schedule. A measured labor result.
Over $30,000in confirmed annual labor savings, combined across three stores. Three-month measurement period.
The operating question
Did opening coverage match when customers actually began buying? GrubIQ examined employee hours, operating hours, first sales, and first products sold to identify a recurring timing opportunity.
The operating change
Open one hour later and schedule one fewer employee per store at the beginning of the shift. The change focused on when coverage was needed, using the customer’s existing operating information.
The result—and its scope
Over $30,000 in confirmed annual labor savings across three stores, following a three-month measurement period. This is the combined result, not savings per store. Annual savings and the three-month measurement period describe different time frames.
This case concerns opening labor and operating hours. It is separate from GrubIQ’s broader early-deployment margin-improvement claim and from modeled ROI scenarios. Results vary by restaurant group and operating conditions.
From opportunity to verified execution
Historical operating data provides a clear starting point. Managers make the decision, GrubIQ follows the action through execution, and measurement determines what worked. A useful opportunity is specific enough to test and clear enough to act on.
Read the video transcript
Transcribed from the English captions shown in the video.
But GrubIQ made me realize that scheduling individuals at a later time would save me $30,000 a year. I'm the owner of La Michoacana AZ here in Phoenix. We have three locations in the valley area. With GrubIQ, it helped me realize that I necessarily didn't have to open the store at that hour, only because we weren't making the necessary amounts to operate those hours. I did change my hours of operations. And currently, man, we're opening from 11 to 10. It's not only showing me numbers, it's showing me why it's happening and what I can do about it in order to change it.