Top Service and Smooth Scheduling
We spoke to Jonathan Davis, General Manager at Riddle and Finns
in Brighton, about running two high-end seafood restaurants.
Jonathan explains how he’s leveraging Planday to get a better
overview of HR operations and make better business decisions.
Approachable seafood with service to
match
Riddle and Finns have two restaurants in
Brighton and employs between 60 and 70
members of staff all year round. Although some
staff work across both locations, kitchen staff
stay only at one, which helps with maintaining
consistency and quality. The aim at both locations
is to provide an accessible seafood experience
with consistently excellent service.
can see how many holiday days they have left at
the click of a button.” Using Planday, it is instantly
possible to see shift patterns, holiday requests
and generate accurate payslip information that is
ready to go to the accounting department.
Reduced admin time, increased
efficiency
With Planday onboard, it takes management a
maximum of three hours to do all of the admin
work, freeing up time for other important tasks.
Jonathan explains, “the system is really easy to
use and innovative, because you can clearly see
who you are working with and what their needs
are at any given time.”
Communication is key
Managing staff rota with ease
Before Planday, Riddle and Finns manually
created their rotas using Excel, taking
management a whole day to schedule and plan
everything.
Jonathan explains, “Planday is such a massive
help, as it’s the first time in my career in
hospitality that I have everything in one place.
Before working here, I was used to staff writing
down their hours on pieces of paper, which I had
to then store, count up and process manually.
They would sometimes get lost and it would take
weeks for us to approve staff holidays. Now, with
Planday, the staff are especially glad that they
When a restaurant has up to 70 staff, it’s not
possible to catch up with every individual every
week, so communicating through Planday’s
messaging feature is key: “When we change
the menus or have new wine tasting notes
to remember, we are able to upload PDF
documents for everyone to review before
coming for their shift, so they are fully prepared
ahead of time.”
Planday is such a massive
help, as it’s the first time in my
career in hospitality that I have
everything in one place.
Jonathan Davis
General Manager, Riddle and Finns