What's in the template
- Front of house and back of house sections
- Shift and hours for every day of the week
- Total hours per person and per day
- Fits on one printed page for the break room
How to use it
- Add your FOH and BOH staff.
- Enter each shift (e.g. Open 6a–2p, Close 4p–11p) and its paid hours.
- Watch the totals for overtime and labor budget.
- Post it at least a week ahead — and check local fair workweek rules.
Template or online schedule maker?
A template is perfect for printing and quick edits. The online schedule maker does more: tap-to-assign shifts, color coding, coverage per day, overtime warnings, labor cost and one-click PDF or Excel export — still free and with no sign-up.
Frequently asked questions
How far in advance should a restaurant post the schedule?
One to two weeks is common. Fair workweek laws in places such as Oregon, New York City, Chicago, San Francisco, Seattle, Los Angeles and Philadelphia require many food-service employers to post schedules about 14 days ahead.
What shifts do restaurants usually use?
Common splits are Open (about 6 AM–2 PM), Mid (11 AM–7 PM) and Close (4 PM–11 PM), with doubles on busy days.
Can I make the restaurant schedule online?
Yes — "Edit online" opens the restaurant template in the schedule maker with Open, Mid and Close shifts ready to tap onto the grid.