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From a World Top 50 London restaurant to national operators with a more informal approach, S4Labour works ideally across all styles of the restaurant sector

In a restaurant environment, it is crucial to understand the varying labour demands and costs across both front of house and kitchen teams. S4Labour’s intuitive scheduling easily separates the two, allowing you to build a rota that ensures you are set for the day, and able to deliver the quality of service and food offer to which you aspire. 


A selection of our restaurant clients:


“Since the introduction of S4Labour we have had total control over our labour spend, and it has allowed us to make educated decisions regarding staffing levels. It is the best addition to our back of house set-up that we have made this year.” – Patrick Gray, Operations Director, Kua ’Aina


                                                                          Kua ‘Aina’s vibrant offer


                                                             In-house butchery at Temper, London 


Find out how you can save 10%
on your labour bill

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Some of our Customers

S4Labour Customer: Brains